Greek Seasoning

This homemade Greek Seasoning recipe can be mixed together in minutes and adds authentic Greek flavor to any recipe. Delicious, versatile, and easy, this all-purpose blend can be used on chicken, lamb, beef, vegetables, kebabs, salads, and more.

Course Pantry

Cuisine Greek, Mediterranean

Prep Time 5 minutes

Total Time 5 minutes

Servings servings (1 teaspoon each)

Calories 3kcal

Author Meggan Hill

Ingredients

2 teaspoons dried basil
2 teaspoons garlic powder
2 teaspoons Greek oregano (see note 1)
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon ground thyme
Salt (see note 2)

US Customary - Metric

Instructions

In a small bowl or jar, add basil, garlic powder, Greek oregano, black pepper, cinnamon, dill, marjoram, parsley, rosemary, nutmeg, and thyme. Add salt to taste (I like 1 teaspoon, or omit entirely). Store in an airtight container.

Notes

Greek oregano: A member of the mint family, Greek oregano tends to be the most savory and earthy, compared to the milder Italian oregano or more pungent Turkish oregano. There is also Mexican oregano which has notes of citrus and mild licorice as it is a relative of lemon verbena. You can use your preferred oregano in this blend.
Salt: Control the salt in your recipes by omitting it from the blend. When you cook with the Greek seasoning, you can salt your meat, vegetables, or anything else at that time and use just what you need.
Yield: This recipe makes just over 4 tablespoons of Greek seasoning, or about 1/4 cup.
Storage: Store covered in an airtight container in a cool, dark place for up to 6 months (or longer, but potency will decrease after 6 months).

Nutrition