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Greek Seasoning Recipe

Greek Seasoning Recipe

This easy homemade Greek Seasoning is a bright, savory Mediterranean spice blend packed with oregano, basil, thyme, garlic, lemon, and more—perfect as an all-purpose seasoning for chicken, veggies, potatoes, seafood, and meats.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Seasoning
Cuisine Greek, Mediterranean
Servings 8 uses
Calories 5 kcal

Ingredients
  

  • 3 tablespoons dried oregano Greek oregano if possible
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary lightly crushed
  • 1 tablespoon garlic powder not garlic salt
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt use 1 teaspoon for lower sodium; reduce if using fine salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons dried marjoram optional but recommended
  • 1 teaspoon dried dill weed
  • 1 teaspoon smoked paprika or sweet paprika for a more classic flavor
  • 1 teaspoon lemon zest powder or 1 tablespoon dried lemon peel, finely crushed
  • 1/4-1/2 teaspoon red pepper flakes optional, for subtle heat

Instructions
 

  • Add all ingredients—oregano, basil, parsley, thyme, rosemary, garlic powder, onion powder, salt, black pepper, marjoram, dill, paprika, lemon zest powder or dried lemon peel, and red pepper flakes—into a small mixing bowl.
  • Lightly crush the dried rosemary and any larger herb pieces between your fingers or with the back of a spoon to break them up and release their oils.
  • Stir the mixture thoroughly, scraping the bottom and sides of the bowl so there are no pockets of any single spice. The blend should look evenly speckled.
  • Taste a tiny pinch of the dry seasoning or sprinkle some on plain bread with olive oil. Adjust to taste by adding more salt, red pepper flakes, or dried lemon peel as desired.
  • Pour the Greek seasoning into a clean, dry glass jar with a tight-fitting lid. Label the jar with the name and date.
  • Store the jar in a cool, dark place away from heat and light, such as a pantry cabinet or spice drawer. Use within 6–9 months for best flavor.

Notes

Yield: About 1/2 cup of Greek seasoning, enough for roughly 8–10 meals depending on how much you use per dish. As a rule of thumb, start with 1–1 1/2 teaspoons of seasoning per pound of meat or vegetables.
Usage ideas: Sprinkle on chicken, pork, lamb, beef, fish, shrimp, roasted potatoes, vegetables, eggs, grain bowls, and salads. For a quick Greek vinaigrette or marinade, whisk 1–2 teaspoons seasoning with 3 tablespoons olive oil, 1–2 tablespoons red wine vinegar or lemon juice, and a pinch of extra salt.
Tips: Herb freshness matters—if the dried herbs smell faint or dusty, replace them. Keep the salt level moderate in the mix and adjust when cooking. Use the seasoning at least 15–20 minutes before cooking meats or potatoes when possible, and finish cooked dishes with a squeeze of fresh lemon for extra brightness.

Nutrition

Calories: 5kcal
Keyword all-purpose seasoning, DIY spice blend, Greek seasoning, Greek spice mix, Mediterranean spice blend
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