This easy Greek seasoning blend is made with simple pantry staples and is perfect for sprinkling on fish, chicken, and veggies! Gluten-free, clean eating, vegan and paleo-compliant.
Homemade seasoning blends are one of my favorite ways to save money and avoid unhealthy additives found in store bought seasonings. This easy Greek seasoning blend is one of our favorites for meal prep, along with Jamaican Jerk Seasoning and Homemade Fajita Seasoning. If you want to batch prep a variety of seasonings, check out these 7 Dry Rub Recipes!
This easy Greek seasoning blend is delicious on fish, chicken and veggies. It is the perfect way to add a bit of flavor without any calories. Not only that, you probably already have all these spices in your cupboard.
By preparing this easy Greek seasoning blend recipe yourself, you are avoiding unhealthy chemicals and other additives you might find in store-bought blends. No MSG or anti-caking agents, only ingredients you trust. Let's mix them together to make meal prep even easier!
Reasons you'll ♡ this recipe
- it's packed with flavor from simple ingredients you likely already have in your pantry
- delicious on chicken, fish, potatoes, roasted vegetables and more
- you'll save time during meal prep with this go-to seasoning blend
Ingredient notes
- Greek spices - basil, oregano and dill bring those Greek flavors to this blend. Since these herbs are bulkier than the other spices in this blend, I like to crush them with the handle of a wooden spoon a bit before mixing them in. This just helps them mix in better.
- Aromatic spices - garlic powder and onion powder are essential in this blend. They bring so much flavor, and without them it is extremely bland.
- Savory- salt and pepper bring the savory flavors to this blend. The play of the herbs + savory flavors is what makes this Greek spice blend!
Step by step instructions
Like the other spice blends, it is so so so easy! You need 7 simple spices and you most likely already have them hiding in your pantry.
1. Mix - in a bowl, stir together all ingredients including the dried oregano, basil, dill, onion powder, garlic powder, salt and pepper.
2. Store - store in a ½ cup air tight jar or container in the pantry for up to a year.
Note: This recipe makes ½ cup of Greek seasoning blend.
How to use this seasoning
(Pictured above: veggies & chicken prior to roasting for the Greek Chicken Wraps)
We use this seasoning blend in so many ways. I am definitely going to add more recipes to the blog and add them in here, because it is so versatile!
- Fish- this Greek seasoning recipe works well on salmon, but is even better on a white fish like tilapia. Sprinkle it on generously and don't forget to add in a few lemon slices as well!
- Chicken- we love this Greek seasoning recipe on chicken! Toss the chicken in a little olive oil, sprinkle on around 1 tablespoon of the seasoning per chicken breast, and tuck some lemon slices on and under the chicken breast. We bake this up at 425°F for 25 minutes. Perfect with a big Greek salad!
- Potatoes- This blend is so so good on roasted or grilled potatoes. We toss the potatoes in olive oil, add the Greek seasoning blend, and roast up for 25-45 min (will depend on the size of your taters) at 425°F. Squeeze on some lemon juice just before serving!
- Roasted vegetables- particularly cauliflower, zucchini and bell peppers. Same directions as for the potatoes, but cut the roast time to 15-25 minutes.
Use it in:
FAQ
I use 1 tablespoon per chicken breast, so this is roughly 2 tablespoons per pound. You want to use this seasoning your protein liberally, this means coating it well on each side. It might look like too much, but it will ensure each bite is super falvorful! Don't forget a squeeze of lemon juice or some fresh lemon wedges for baking!
Yes, this seasoning is delicious in salad dressing! I love this over mixed greens, fresh cucumber, tomatoes and feta. For a similar variation, see this classic Greek salad dressing recipe.
- Marinade - add some olive oil and lemon juice and use it as a marinade (I would add 1 tablespoon olive oil, 1 teaspoon lemon juice and 1 tablespoon Greek seasoning per boneless skinless chicken breast)
- Rice or quinoa - add it to the cooking liquid for your rice or quinoa to give it some pizzaz (I would add 1 tablespoon per 1 cup uncooked rice or quinoa)
- Dip - add it to some yogurt to make a tasty Greek dip for veggies.
This works well on chicken, salmon, shrimp, and pork.
Storage
Store - in an air tight container at room temperature for up to 1 year. Keep out of direct sunlight and store in a cool, dark pantry for best results.
Tip - See this post on pantry organization ideas for our best tips and tricks for organizing your pantry, including the best storage bins, jars, and labels.
More spice and seasoning blends
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Easy Greek Seasoning Blend
Ingredients
- 3 tablespoons oregano
- 2 tablespoons basil
- 1 tablespoon dill
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- ½ tablespoon salt
- 1 tablespoon black pepper
Instructions
- Mix - in a bowl, stir together all ingredients including the dried oregano, basil, dill, onion powder, garlic powder, salt and pepper.
- Store - store in a ½ cup air tight jar or container in the pantry for up to a year.
- Use- Aim for 2 tablespoons of seasoning per pound of chicken or vegetables.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Jrai says
Thanks was great on chixlwn
Evelyn says
Really nice seasoning! Especially appreciate the suggestions/ideas on how to use as a marinade, etc. THANKS!
Mimi says
Thank you so much for this.
Kathy says
I appreciate you sharing this easy recipe. I was making an asparagus dish that called for Greek seasoning. Your site helped me quickly and easily, due to having everything in the spice pantry called for in your recipe. I'm going to share your link on the Taste of Home group where the asparagus recipe originated from.
Jasmine @ Sweet Peas & Saffron says
Hi Kathy, we're so glad to hear that this recipe was easy and helpful for you! Thanks so much for taking the time to leave a rating and review, and for sharing!
K. BIRCH CAPPETTA says
I have to admit: i looked this up because I remembered how great it is on POPCORN! Its also perfect on steamed veggies, so i'm happy to have it now 🙂
thanks!
Jasmine @ Sweet Peas & Saffron says
Hi there! What a great idea, that sounds delicious on popcorn! So glad you enjoyed, thanks so much for taking the time to come back and leave a rating and review!
Burt Teaff says
Great guide for spices in Greek seasoning. The recipe lacks measures.
Jasmine @ Sweet Peas & Saffron says
Hi Burt, Sorry to hear you had difficulty finding the measurements. The recipe measurements are in the recipe card, at the bottom of the post. You may have missed it if you were referring to the step-by-step directions closer to the top of the blog post? I hope this helps! Cheers.
Lotoya says
This homemade seasoning blended worked well in my meatloaf.
Denise Bustard says
Hi Lotoya! What a great idea, thank you for sharing with us!
Ruth A Kattke says
Looking for a great seasoning for a g Arden salad. Could this be used on that?
Denise Bustard says
Hi Ruth! I don't think this would be great on a garden salad, but I do have a greek dressing if you're interested in that? https://sweetpeasandsaffron.com/greek-salad-dressing/
Liz says
This blend was amazing! The only modification we made was using 1 T garlic powder instead of 2 T because we aren't big fans of garlic. My daughter was able to make the blend and then we used it on thinly sliced chicken breasts. I spritzed each side with olive oil and used 1/2 T seasoning one each side. Placed on top of lemon sliced and baked in my ninja foodi for 15 min at 400, then air crisp setting for 5 min. The chicken was amazing. My daughter thought she was pretty hot stuff because she was responsible for making such a good meal. 🙂 We are trying to make healthier choices and this is definitely a blend we will be using in the future! Thank you!!
Denise says
Ha ha! I love this so much! thanks for taking the time to report back, and I'm glad your daughter feels empowered in the kitchen!
Linda says
I have a severe salt restriction.Jow much can I decrease salt in your spice rubs and still have decent rejudyfan605@sults
Nicole says
I didn't have any basil, so going off a spice mix I use for making lamb gyro meat, I went half marjoram and half rosemary to make up the difference. Sprinkled on boneless skinless chicken thighs before grilling, it was fantastic.
To be fair, I love almost anything with salt, pepper, garlic and onion in it.
Denise says
So happy you enjoyed! Thanks for reporting back with your modifications, Nicole 🙂
Jimmy says
This is so great on salmon!
Denise says
So happy you enjoyed! Thanks so much for taking the time out of your day to leave a review 🙂
Linda F. Resnick says
I have a severe salt testriction How much can I decrease salt in your rubs and still het decent results?
Denise says
Hi Linda, unfortunately these blends are not as flavorful without the salt. Are there any reduced sodium blogs you could check out? This is not my expertise :/
Kat says
Hi, my mum has severe salt restrictions too and I sometimes cook for both of us.
So in mixes like this I either omit salt from the mix completely and add it to the recipe separately to control the amount, or I only add a fraction of what is called for, then after cooking everyone can add additional salt to their portion as needed.
This recipe for example, calls for 11/2tps of salt for about half a cup final product. So I will probably only add 1/2tsp (1/3 of total) or maybe only 1/4tsp.
I usually figure in to reduce the salt down to 1/4-1/3 of what recipes call for and adjust further, if needed, once figuring those amounts. Hope this makes sense.
A lot of salts flavor and amplifying of flavors gets absorbed during cooking, so it really is better to only use a fraction of salt called for during cooking and the rest just before (or after) serving. You can use much less salt this way. Especially if you plan for leftovers. 🙂
Melanie | Melanie Makes says
Just made this as part of meal prepping for tomorrow's dinner. Thanks, Denise!
Denise says
I hope you enjoy, Melanie!