To make Greek seasoning, whisk three tablespoons of dried oregano with one tablespoon each of garlic and onion powder, a teaspoon each of dried dill, dried mint, salt, and black pepper. One tablespoon plus lemon and olive oil marinates a pound of chicken.
What is greek seasoning?
Greek seasoning is really a delivery system for oregano, the wild, peppery rigani that grows on every hillside in Greece and lands on every taverna table. The blend puts it unmistakably in charge, three parts to one, with garlic and onion as the rhythm section and the two sleeper ingredients, dried dill and dried mint, adding the cool green note people can never quite name in Greek chicken.
It is not a curry-style spice blend, there is nothing hot or sweet in it. It is built to work in a trio with lemon juice and olive oil, the eternal Greek marinade, and to be rained over feta, tomatoes, and potatoes straight from the jar.
What goes in greek seasoning?
- ·3 tbsp dried oregano (Greek if the jar says so)
- ·1 tbsp garlic powder
- ·1 tbsp onion powder
- ·1 tsp dried dill
- ·1 tsp dried mint
- ·1 tsp salt
- ·1 tsp black pepper
- ·Optional: 1/2 tsp ground cinnamon for the northern, stew-friendly accent
Three parts oregano to one part of each supporting player. Crush the oregano lightly between your palms as it goes in, it wakes the oils and evens the texture. The optional cinnamon whisper belongs in tomato-braised dishes, leave it out for grilling blends.
How do you make greek seasoning?
- Rub the oregano between your palms into the bowl to break up the stems.
- Whisk in everything else until even.
- Jar it, sealed, away from light. Best inside three months.
- For the classic marinade: one tablespoon of blend, the juice of one lemon, and three tablespoons of olive oil per pound of chicken or lamb, thirty minutes to overnight.
- For potatoes: toss wedges with oil and a tablespoon of blend, roast hot, finish with more lemon.
What should you know before making greek seasoning?
- The blend is only as good as the oregano. If the jar has been open since last summer, buy new before mixing a batch.
- Sprinkle it dry over feta with olive oil, over popcorn, over tomatoes and cucumber, it is a finishing blend as much as a marinade.
- Dried mint is the tell of a real Greek blend. Do not skip it, it reads as freshness, not toothpaste.
Where did greek seasoning come from?
Rigani, the wild oregano of the Greek hills, has seasoned grilled meat there since antiquity, sold dried in bundles at every market. The jarred blend is the diaspora's shorthand for that hillside, built so a Tuesday chicken anywhere can taste like a taverna courtyard.
What can you make from greek seasoning?
Common questions.
What is in Greek seasoning?
Dried oregano first and most, then garlic powder, onion powder, dried dill, dried mint, salt, and black pepper. Some blends add cinnamon or nutmeg for braises. Nothing hot, nothing sweet.
What do I use Greek seasoning on?
Chicken and lamb before grilling, potatoes before roasting, fish, shrimp, feta, tomatoes, cucumbers, and into yogurt with grated cucumber for a fast tzatziki-style sauce. Pair it with lemon and olive oil almost always.
Is Greek oregano different from Italian oregano?
Same family, stronger character. Greek rigani is more peppery and resinous than the softer Mediterranean strains. If your jar just says oregano it will work, but a Greek-labeled jar earns its keep in this blend.