I keep this Greek seasoning on hand because it makes chicken, potatoes, veggies, dips, and marinades pop with bold Mediterranean flavor in seconds. One little jar brings that herby, savory magic I usually crave from my favorite Greek spot.
I’m obsessed with this Greek seasoning because it makes everything taste bold, herby, and straight-up craveable without any fuss. I keep it around for chicken, roasted potatoes, shrimp, salads, wraps, and anything that needs a serious Mediterranean punch.
The dried oregano brings that classic Greek flavor I love, while garlic powder makes it savory in the best way. And honestly, I reach for this blend constantly.
Quick lunches, lazy dinners, grilled stuff, sheet pan meals. All of it.
But my favorite part is how a simple sprinkle turns plain food into something I actually get excited to eat. Every single time.
Ingredients
- Oregano brings that classic Greek vibe, earthy and bold without trying too hard.
- Parsley keeps things fresh, like a little green brightness in the mix.
- Basil adds a soft, sweet herb note you’ll notice in the background.
- Garlic powder gives it that savory kick everyone secretly wants more of.
- Onion powder rounds things out, making the blend taste fuller and cozier.
- Thyme adds a woodsy flavor that’s small but totally important.
- Marjoram tastes gentle and warm, kind of like oregano’s sweeter cousin.
- Rosemary brings a piney punch, so a little goes a long way.
- Dill weed adds a tangy, fresh twist that feels super Greek.
- Sea salt wakes everything up and keeps the flavors from tasting flat.
- Black pepper adds mild heat and a little everyday bite.
- Plus, red pepper flakes bring just enough heat to keep it fun.
- Basically, dried lemon zest makes everything taste brighter and more alive.
Ingredient Quantities
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried dill weed
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried lemon zest or dried lemon peel
How to Make this
1. Measure all ingredients exactly: 2 tablespoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried basil, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons dried marjoram, 1 teaspoon dried rosemary crushed, 1 teaspoon dried dill weed, 2 teaspoons sea salt, 2 teaspoons ground black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried lemon zest or dried lemon peel.
2. If the dried rosemary is in larger pieces, crush it finely between your fingers or with the back of a spoon to release aroma and ensure even texture.
3. If your dried lemon peel or zest is coarse, break it into smaller pieces with your fingers so it incorporates evenly.
4. Combine all measured herbs and spices in a medium mixing bowl.
5. Whisk thoroughly for 30 to 60 seconds until the mixture is uniform in color and texture and there are no clumps of larger pieces.
6. Optional but recommended: For an extra fine, blended powder, pulse the mixture 3 to 5 times in a small spice grinder or clean coffee grinder, then sift if desired and re-mix the sifted blend.
7. Transfer the Greek seasoning to an airtight jar or container, pressing lightly to settle, and label with the date.
8. Store in a cool, dark place for up to 6 months for best flavor. Use 1 to 2 teaspoons per pound of meat, or 1 teaspoon per cup of rice, vegetables, or salad dressing, adjusting to taste.
Equipment Needed
1. Measuring spoons (tablespoon and teaspoon set)
2. Medium mixing bowl
3. Whisk
4. Small spice grinder or clean coffee grinder (optional for finer blend)
5. Fine mesh sieve or sifter (optional)
6. Mortar and pestle or the back of a spoon for crushing rosemary
7. Airtight jar or container with lid
8. Funnel or small spoon for transferring into jar
9. Permanent label and marker
FAQ
Greek Seasoning Recipe Substitutions and Variations
- 2 tablespoons dried oregano
- Dried marjoram (very similar, use equal measure)
- Dried thyme (slightly different aromatics, use equal measure)
- Italian seasoning blend (contains oregano plus other herbs, use equal measure)
- 1 tablespoon garlic powder
- Granulated garlic (similar flavor, use equal measure)
- Fresh garlic, minced or grated (use about 1 clove for every 1/8 to 1/4 teaspoon garlic powder and adjust to taste)
- Garlic salt (omit or reduce other salt in recipe; use about 3 times the volume of garlic powder and subtract added salt)
- 1 teaspoon dried rosemary, crushed
- Dried thyme (earthy substitute, use equal measure)
- Dried savory or marjoram (milder, use equal measure)
- Fresh rosemary, finely chopped (use about 3 times the dried amount)
- 1 teaspoon dried lemon zest or dried lemon peel
- Fresh lemon zest (brightest swap, use about 3 times the dried amount)
- Citric acid or lemon powder (for tartness, use sparingly to taste)
- Fennel seed or sumac (adds citrusy notes, use sparingly)
Pro Tips
1. Toast the dried herbs very briefly in a dry skillet over low heat for 20 to 30 seconds, shaking the pan. This wakes up essential oils and gives the blend a brighter, more rounded aroma. Cool completely before mixing so moisture does not build.
2. Grind only part of the mix if you like texture. Pulse half the herbs into a fine powder and leave the rest coarser for a seasoning that clings to meat and veggies while still dispersing flavor evenly.
3. Reduce the salt when using the blend in dressings or marinades, then finish seasoning at the table. Salt concentration behaves differently in cold applications, so start low and adjust after tasting.
4. Make a small test batch on a piece of chicken or roasted vegetable before committing the whole jar to one use. That way you can tweak the heat level or lemon brightness without wasting the full batch.
5. Keep the jar away from heat and light and include a small label with the date. If you plan to keep it longer than four months, store a portion in the freezer to preserve freshness.
Greek Seasoning Recipe
I keep this Greek seasoning on hand because it makes chicken, potatoes, veggies, dips, and marinades pop with bold Mediterranean flavor in seconds. One little jar brings that herby, savory magic I usually crave from my favorite Greek spot.
12
servings
9.2
kcal
Equipment: 1. Measuring spoons (tablespoon and teaspoon set)
2. Medium mixing bowl
3. Whisk
4. Small spice grinder or clean coffee grinder (optional for finer blend)
5. Fine mesh sieve or sifter (optional)
6. Mortar and pestle or the back of a spoon for crushing rosemary
7. Airtight jar or container with lid
8. Funnel or small spoon for transferring into jar
9. Permanent label and marker
Ingredients
2 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme
2 teaspoons dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill weed
2 teaspoons sea salt
2 teaspoons ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon dried lemon zest or dried lemon peel
Directions
- Measure all ingredients exactly: 2 tablespoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried basil, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons dried marjoram, 1 teaspoon dried rosemary crushed, 1 teaspoon dried dill weed, 2 teaspoons sea salt, 2 teaspoons ground black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried lemon zest or dried lemon peel.
- If the dried rosemary is in larger pieces, crush it finely between your fingers or with the back of a spoon to release aroma and ensure even texture.
- If your dried lemon peel or zest is coarse, break it into smaller pieces with your fingers so it incorporates evenly.
- Combine all measured herbs and spices in a medium mixing bowl.
- Whisk thoroughly for 30 to 60 seconds until the mixture is uniform in color and texture and there are no clumps of larger pieces.
- Optional but recommended: For an extra fine, blended powder, pulse the mixture 3 to 5 times in a small spice grinder or clean coffee grinder, then sift if desired and re-mix the sifted blend.
- Transfer the Greek seasoning to an airtight jar or container, pressing lightly to settle, and label with the date.
- Store in a cool, dark place for up to 6 months for best flavor. Use 1 to 2 teaspoons per pound of meat, or 1 teaspoon per cup of rice, vegetables, or salad dressing, adjusting to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 3.84g
- Total number of serves: 12
- Calories: 9.2kcal
- Fat: 0.25g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.1g
- Monounsaturated: 0.12g
- Cholesterol: 0mg
- Sodium: 404mg
- Potassium: 183mg
- Carbohydrates: 2.1g
- Fiber: 1.5g
- Sugar: 0.17g
- Protein: 0.83g
- Vitamin A: 1000IU
- Vitamin C: 16.7mg
- Calcium: 100mg
- Iron: 1.5mg
