greek seasoning

Home-made Greek Seasoning

Whether you wish to whip together a great dressing, sprinkle this over a salad like a traditional Greek Salad or a combination of tomatoes, cucumber, red onion and/or Feta or other vegetables (maybe jazz up some potatoes, roasted or fried), or toss together a great dinner on the quick, this is a pretty handy little mixture of herbs to have on hand.

greek seasoning
Greek Seasoning

Think of sprinkling this over poultry – how does a lemony chicken one dish dinner like Skillet Roasted Lemon Chicken sound? Just use a good sprinkle of this instead of the “prescribed” herbs. This is great sprinkled over grilled chicken, steak or pork chops, too, and don’t forget to use this in a marinade for kebabs. Add in a little olive oil & red wine or red wine vinegar.

An old Diner trick, passed on to me by a friend who worked as a teenager in the 1950’s at a Greek diner told me their secret for great hamburgers: when finished, add a pat of butter and a sprinkle of Greek seasoning.

Another burger trick (thanks George Foreman): For each burger, make two thin patties, sprinkle the inside with Greek seasoning, add Feta and chopped Kalamata olives to the bottom side, top with the other patty and press together firmly. Grill or broil as desired.

For quick and easy Greek Dressing, use a teaspoon and a half, or to taste, of this herb mix in my Greek Dressing, and don’t forget to try some of this in Tzatziki. I make this in fairly large quantities and put it in a jar – instead of using teaspoons, just use the same measurements in tablespoons.

Greek Seasoning

  • Servings: abt 4 tablespoons
  • Difficulty: easy
  • Print

  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried mint
  • 1 teaspoon dried thyme (optional)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon garlic powder or dried minced garlic
  • 1 teaspoon dried lemon peel, optional

Quite often, I prefer to use fresh lemon zest instead of dried when I make a dish, rather than add it to the seasoning.

from the kitchen of

If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!

16 thoughts on “Home-made Greek Seasoning”

    1. Thanks Sophie! Me, too – there’s a huge advantage, I think, of being able to tinker a bit with the ingredients and come up with my own favorite “house” blends!

      Plus, it’s usually cheaper than the premixed stuff and doesn’t have some of the additives – I don’t know if that’s a problem in Belgium, but it is here in the States.

        1. Oh my gosh – I love the looks of that – it looks like a smoky, peppery curry type of a rub, and frankly I don’t eat enough fish – but learning to like it more, but I lack experience in cooking it well. I wouldn’t have thought to put it on and let it sit like that! 🙂

          Where I live in the Midwest, fish is either expensive or frozen, and I bet this would do wonders with the frozen filets of Tilapia that are in my budget!!

  1. Oh, you’re just writing like crazy! Look at you. Between two moves and potty training the baby, I have absolutely no life anymore or time to write. I miss it. Your comment inspired and encouraged me. I’ll try and put out something this week and get back into the swing of things very soon. Thank you for encouraging me! How are the grand babies? And I love this post about the homemade spice! Cheers!

    1. There you are sweetie! 🙂 Look, I learned to smile while you were gone…glad to hear from you, and it’s you that is such an inspiration! Folks, this is the girl that taught me to tweet! And I love her blog. (And hope to hear more from her soon!)

      I’ve had some ups and downs, too, but am back on track and enjoying blogging – and hoping to see all the grand babies this winter! (Five, now!)

    1. I started making what I call Adobo seasoning that I pretty much use instead of chili powder for just about everything. Pretty mild as is, I spike it with powdered chipotle chili but it could be customized so many ways! I think you’ll like it!

      And curry – my gosh, it’s so complex and beautifully done by so many Indian cooks that I’m not sure if I could do it justice!

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s