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Greek Seasoning Blend

Greek Seasoning Blend

  • Prep

    5 m
  • Ready In

    5 m
Misty

Misty

This is meant to substitute for that rather expensive Greek seasoning in the yellow and red can.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Molly
3

Molly

4/12/2014

I needed Greek seasoning to make 'Greek Pulled Pork' from AR. I like making my own seasonings as I can control what goes in them. This worked nicely on the pork and I have some left for other recipes. I did not blend in a grinder for a finer texture. I just mixed everything together and put in a shaker spice jar.

traceyposner
3

traceyposner

8/12/2013

I made this for another recipe on this site "Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad". Not only was it easy, but it was so good! I highly recommend this in place of a premixed one any day! Thanks for the recipe :-)

allison125
2

allison125

7/18/2014

We use a LOT of Cavender's in this house, and this seasoning blend is just as good-- in fact, it's better! Per the optional instructions, I blended the mix into a fine powder (using a food processor). Freshly blending the dried herbs and spices in small batches makes for a wonderfully pungent and flavorful seasoning for just about anything. I considered making a large batch of it, but I like the idea of making the suggested amount as needed; it'll last about a week in our kitchen, and it's totally worth making a new batch every few days in order to get that "just ground" flavor. I used this recipe as a seasoning for grilled chicken breasts today, and the flavor was fantastic. I'm fairly confident we won't be buying the big "C" again any time soon. Thanks for a great recipe!

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