You know what? I got tired of bland chicken. So I made my own Greek seasoning. I’ve cooked with it for six weeks now. On busy nights. On slow Sundays. I even tested it against two store mixes. I have thoughts. Some good, some messy, and yes—some a little salty.
Curious about the exact ratios I landed on? I wrote up every gram and tweak in this detailed Greek seasoning recipe if you want to follow along.
Let me explain.
Why make it yourself?
I wanted lemon, herbs, and a little heat. But not a salt bomb. Store blends can taste great, but they can be harsh. I also wanted a mix that worked on chicken, potatoes, fish, and salad. One jar. Many uses. Less stress on weeknights.
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Also, I like the smell. Warm oregano with a hit of lemon? That first whiff made me smile. If you ever need a dose of Mediterranean menu inspiration, take a peek at Bistro Le Clochard—their dishes read like a master class in balanced Greek flavors.
And if you happen to be planning a laid-back Covington date night where you’d rather spend your time perfecting a lemon-herb chicken than endlessly swiping on apps, locals suggest hopping over to Skip the Games Covington for a streamlined list of social options—saving you time on the logistics so you can focus on pouring the wine and serving that sizzling tray of Greek-seasoned potatoes.
My tested mix (small batch)
This makes a little under 1/2 cup. I keep it in a small jar.
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried dill
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary (rub it between fingers)
- 1 teaspoon black pepper
- 1 to 1½ teaspoons kosher salt (start low)
- 1 teaspoon dried lemon peel or 1/2 teaspoon citric acid
- 1/4 teaspoon cinnamon
- Pinch nutmeg
- Optional: 1/2 teaspoon dried mint or 1/2 teaspoon sumac
Stir well. Taste a tiny pinch. Adjust salt and lemon to your liking. Store with the lid tight.
How it tastes: bright, savory, a bit woodsy from rosemary, with a soft warmth from cinnamon. The cinnamon scared me at first. It shouldn’t. It rounds the edges. Don’t go heavy, though.
Real weeknight tests (what I actually cooked)
I’m not guessing here. I cooked these in my own kitchen.
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Greek-ish chicken thighs, Tuesday night: 1 pound thighs, 1 tablespoon seasoning, 1 tablespoon olive oil, 1 tablespoon plain yogurt, 1 tablespoon lemon juice. Rest 30 minutes. Roast at 425°F for 28 minutes. Broil 2 minutes for color. Squeeze lemon. My kid ate two. I had leftovers for lunch with rice and cucumbers. Nice.
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Crispy potatoes, Friday snack: 1 pound baby golds, halved. Toss with 1 tablespoon olive oil and 2 teaspoons seasoning. Roast at 450°F for 25 minutes. Finish with feta and chopped parsley. The tray came back empty. I stood at the counter and kept “testing.” Oops.
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Fast salad dressing for work lunch: In a jar, shake 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 2 teaspoons seasoning, 1 teaspoon Dijon, 1/2 teaspoon honey, and a squeeze of lemon. It clings to tomatoes and cucumbers so well. I used it on a desk salad. It felt like real food, not sad greens.
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Ten-minute shrimp: 12 oz raw shrimp, patted dry. Toss with 1 teaspoon seasoning and 2 teaspoons olive oil. Pan on medium-high, 2 minutes per side. Serve with lemon wedges and a quick yogurt dip. Bright and clean. Not heavy.
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Simple salmon, Sunday: 1 pound salmon. Rub with 1 teaspoon seasoning and 1 teaspoon olive oil. Broil 6–8 minutes. Add lemon. Eat with roasted broccoli. No fuss.
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Eggs, lazy breakfast: Scramble two eggs with a pinch of seasoning and a splash of milk. It smells like a diner by the sea. I know that sounds silly, but it fits.
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Bright cranberry salad, potluck edition: I tossed baby spinach with feta, walnuts, and a spoonful of herb-laced dressing, then folded in tart berries for contrast. The combo reminded me of the flavors I gushed over in my hands-on cranberry salad review.
What went wrong (learn from my mess)
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Too salty on grilled chicken the first time. I used 1½ teaspoons salt in the blend and then salted the chicken. It was a lot. I dropped the blend to 1 teaspoon salt and seasoned the meat lightly. Much better.
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Lemon clumps. My dried lemon peel was chunky and stuck to the spoon. I crushed it with the back of a spoon first. You can also use a tiny bit of citric acid. Go light. It’s strong.
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Burnt bits on high heat. Garlic powder can char over very hot flames. If I grill over open flame, I season lightly before, then dust a bit more right after cooking with a drizzle of oil and lemon. Problem solved.
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Mint can taste like toothpaste if heavy. If you use dried mint, keep it to 1/2 teaspoon in the whole batch. A pinch goes far.
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Old herbs taste flat. My first jar of oregano was stale. I switched to a fresh bag from Penzeys. It made a big difference. Fresh herbs matter, even when dried.
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Confidence boost: Getting this mix right nudged me to try other kitchen projects—like homemade chicken liver pâté. If that sounds intimidating, my step-by-step pâté experiment breaks down what actually worked.
Store-bought vs. homemade (quick notes)
I still keep two brands on hand, because life happens.
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Cavender’s Greek Seasoning (the yellow label): Tastes bold and salty. A little garlicky. It’s awesome on fries and popcorn. On chicken, I find it too salty unless I go light. It has a strong “Greek diner” vibe. My teens love it on air-fryer potatoes.
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Penzeys Greek: Herby and clean. Less harsh. I still add extra lemon at the finish. Great for chicken and fish. It smells like a fresh herb mix, not a salt jar.
Homemade wins for balance. Also, I can tweak it. But Cavender’s is my “I’m tired” backup for fries and cottage cheese dip.
Tiny tweaks you might like
- No-salt version: Skip the salt in the jar. Salt your food as you cook.
- Lemon lovers: Add 1 extra teaspoon dried lemon peel or a small pinch more citric acid.
- Garlic fans: Add 1 extra teaspoon garlic powder.
- A little heat: 1/2 teaspoon red pepper flakes. Not Greek, but tasty.
- Extra herby: Add 1/2 teaspoon marjoram if you have it. It plays nice with oregano.
How I store it
I keep it in a clean glass jar, in a cool cabinet, away from the stove. It stays bright for about 3 to 4 months. After that, the herbs fade. I make small batches, so it stays fresh.
My verdict
This mix earns a spot on my shelf. It saves me on weeknights and makes plain food sing. Chicken, potatoes, salmon, salad—done. It’s not magic, and it can go salty fast if you’re not careful. But when I hit the balance, it tastes sunny and cozy at once. Like dinner on a patio, even if I’m at my kitchen table with a laptop and a to-do list.
Would I make it again? I already have. I wrote the recipe on the jar lid, because I got tired of checking my notes. And yes, I still buy Cavender’s for fries. I’m human.
If you try it, start with less salt, squeeze that lemon, and take a sniff when you open the jar. That smell? That’s your green light.