Greek Seasoning

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Look no further for the BEST Greek Seasoning recipe!  Use it on your meats, seafood, pasta, vegetables, salads and dressings and more, this is a fabulous all-purpose seasoning with the perfect blend of flavors!

Why I Love This Greek Seasoning

I developed this Greek Seasoning recipe many years ago after being frustrated with the various blends available on the market.  I wanted something bolder, more vibrant, more flavorFUL!  And so after experimenting with different ingredients and ratios I finally cracked it….the ultimate homemade Greek Seasoning mix! It’s deliciously versatile and it has remained one of our family’s favorite seasoning blends. It’s the blend I use to make my homemade Greek Gyros and slow cooker Greek Chicken and is so versatile, it makes a great all-purpose seasoning.

It’s super quick and easy to make so you can either make it on demand in small quantities or you can double or triple it and store it to have on hand.  Made from scratch, it’s free from additives and preservatives and tastes sooo much better than Cavender’s or the other stuff you find at the store.

Greek Seasoning Recipe

Combine all the spices and grind them to a fine powder in a spice or coffee grinder.  I’ve been using my KRUPPS Spice/Coffee Grinder for years and it’s still going strong.

Note:  If you prefer the appearance of flaky green herbs in your spice mix you can skip blending it in the grinder.  However we recommend grinding it together to ensure an even ratio of ingredients when you shake the seasoning blend onto your food.

Storage

Store your blend in an airtight jar away from light and it will keep for a few months.  For the best flavor, make it in small batches and consume within 2 months.

How to Use Greek Seasoning

This Greek Seasoning is a fantastic all-purpose spice blend that will add a Mediterranean flavor twist to a wide variety of foods. Here are just a few ways you can use it:

• Seasoning and Marinating Meats:  This blend is excellent for both marinating and seasoning meats.  Rub it on chicken, pork, beef, lamb, or seafood before roasting, grilling, baking, or frying.  Mix it into ground meat to make Greek-flavored meatballs. I use this to make my Greek Gyros and Greek Chicken.
• Salad Dressing: Mix it with olive oil, lemon juice, and a little vinegar for a zesty salad dressing to drizzle over your Greek salad, feta cheese, fresh veggies, or olives.
• Roasted Vegetables: Toss your favorite vegetables, such as potatoes, carrots, zucchini, bell peppers, and eggplant eggplant, or bell peppers, with this seasoning and olive oil and then roast them in the oven.
• Soups and Stews:  Add some to your soups and stews for added depth of flavor.  It pairs particularly well with tomato-based soups and bean soups.
• Grains and Legumes: Add some to your grain dishes like rice or quinoa and to lentils and beans while they’re cooking to enhance their flavor.
• Dips and Spreads: Stir some into Greek yogurt or sour cream to create a tasty Greek-inspired dip for fresh vegetables, pita bread, or as a refreshing topping for grilled meats.   Remember, the intensity of Greek seasoning can vary depending on the brand or homemade recipe, so adjust the amount you use based on your personal preference. Start with a small amount and gradually add more if desired. Enjoy experimenting with this versatile blend of herbs and spices to add a Greek flair to your meals.

For seasoning meat, aim for about 2 tablespoons of this blend per pound of meat.  If using it to season grains like rice, use a tablespoon per cup of uncooked grains.  For dip, use 2 teaspoons per cup of sour cream/yogurt.

For more delicious homemade seasoning blends be sure to try my:

• Old Bay Seasoning
• Curry Powder
• Creole Seasoning
• Montreal Steak Seasoning
• Jamaican Jerk Seasoning
• Elote Seasoning
• Sazon Seasoning
• Pizza Seasoning
• Pickling Spice
• Poultry Seasoning
• Seasoned Salt
• Garam Masala
• Chaat Masala
• Dukkah
• Za’atar
• Chili Powder
• Chinese Five Spice
• Shichimi Togarashi
• Mixed Spice
• Taco Seasoning
• Berbere
• Baharat

Originally published on The Daring Gourmet on Apr 4, 2013