Homemade Greek Seasoning: One Blend, No Added Salt
Most store-bought all-purpose blends come pre-salted, which means the salt level is decided for you before the jar ever hits your cabinet. That’s fine until you’re cooking with feta, olives, or broth — ingredients that already bring plenty of salt to the table. Make your own Greek seasoning and you take that decision back. The herbs and aromatics do the flavor work, and you add salt only where and when the dish actually needs it.
Why Make Your Own
A salt-free blend gives you a cleaner way to season in layers. You can build flavor with the herb mix first, then taste and salt at the end — which is exactly how you avoid an over-salted dish when feta, olives, or a salty broth are already in the mix. It’s also a money-saver: these are all pantry-staple dried herbs and spices, and a batch this size costs a fraction of what a specialty jar runs at the store. And because you’re mixing it yourself, you can nudge the ratios toward whatever you use it for most — a little heavier on the oregano for grilling, a little more dill if it’s headed for a yogurt dip.
Homemade Greek Seasoning: One Blend, No Added Salt
Ingredients
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried dill
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon lemon powder
Yield: approximately 7 tablespoons
Instructions
How to Make It
Combine everything in a small bowl and mix thoroughly, breaking up any clumps as you go. Transfer the blend to an airtight spice jar, label it with the name and date, and store it in a cool, dark, dry place.Give the jar a shake before each use — the finer powders (garlic, onion, lemon) tend to settle toward the bottom over time, so a quick shake redistributes everything evenly.Ways to Use It
This blend earns its keep across the whole meal, not just one dish:A Note on Salt
Because this blend is salt-free, add salt separately according to the dish — and taste before you do. This matters most when feta cheese, olives, broth, or other salty ingredients are already part of what you're making; seasoning the dish first and salting at the end keeps you from doubling up.The Bottom Line
This is a blend built for control: you decide the salt, you decide the ratios, and you get a jar that works across marinades, roasts, dressings, and dips. Keep it stocked next to your other homemade blends, and Greek night becomes a lot less about the spice aisle and a lot more about what's already on your shelf.- Chicken, pork, beef, or vegetables: Use 1–2 tablespoons per pound before roasting, grilling, or sautéing.Greek-style marinade: Whisk 1 tablespoon seasoning with ¼ cup olive oil and 2 tablespoons lemon juice, then marinate for at least 30 minutes.Roasted potatoes: Toss 1 tablespoon seasoning with 1½ pounds of potatoes and a drizzle of olive oil before roasting.Salad dressing: Whisk 1 teaspoon seasoning with ¼ cup olive oil, 2 tablespoons red-wine vinegar, and a squeeze of lemon.Dip: Stir 1–2 teaspoons into 1 cup Greek yogurt or sour cream and let it sit for a few minutes so the herbs soften.
I have a question, I tried looking to see if I could can Donor Kebab. The recipe is seasoning and ground beef or ground lamb. Rolled between parchment paper. I was thinking using beef. I couldn’t find a recipe but it’s just beef between parchment paper. Interested in your thoughts.
I don’t understand your question. Looking to do what with it?