Homemade Greek Seasoning Blend

Do you have any go-to make your own homemade spice mixes in your pantry that pretty much go with everything? Well, this is mine. Along with a simple herbs de Provence salt rub, this easy-to-make Greek seasoning blend can completely change the flavour meal in a matter of minutes and always has a spot in my spice drawer.

It’s full of authentic Greek spices that totally work with many a Summertime Bbq. Sprinkle my Greek spice blend over roast vegetables, mix it into unsalted butter for an easy roast chicken rub, season a roast lamb leg, or dust the top of a grilled vegetable pizza for a Mediterranean kick.

I love a Diy spice blend. They are the perfect way to impart extra flavor to your favorite dishes. Making your own homemade seasoning blends is a simple process and can be far superior to store bought blends as they don’t have anti caking agents, too much salt and any other unhealthy additives. And as most Diy blends are made of simple pantry staples, creating your own flavors is the easiest way to add flavor with your meal prep to something as simple as a grilled chicken breast, or lamb chop! Just be sure to remember, the fresher the spices are, the better, as spices loose their potency over time.

Here is what you need to get started…

• Dried Greek oregano
  
  
• Fresh rosemary – strip a 5cm sprig of fresh rosemary of its leaves and chop them finely.
  
  
• Lemon zest – be sure to just skim the zest off the rind of the lemon avoiding any pith (the white sour tasting bit)
  
  
• Sea salt flakes. My go-to salt is Murray River salt flakes. I always have a jar for cooking besides the stove.
  
  
• Pantry spices – onion powder, garlic powder, sumac, freshly cracked black pepper

The details

1. Pop all the ingredients in a mortar and pestle and gently grind for 10 seconds. You could also use a food processor or spice grinder, depending on how fine you want your Greek rub to be. I like it mine rustically chunky, so a mortar and pestle does the job perfectly.
   
   
2. Job done. Go forth and sprinkle that spice rub anywhere you need an authentic Greek flavor!

What’s sumac?

Sumac is a subtropical plant that produces berries. These berries are then dried and ground for use in dry rubs, marinades, countless middle eastern dishes as well used as a vibrant and colourful garnish. It gives off a bold, tangy, citrus flavour, but funnily, has no aroma. Try it sprinkled over a fillet of white fish before grilling.

Tools you’ll need

Zester or fine grater to zest the lemon and a cooks knife is all you really need to create this easy Greek seasoning blend. Pretty simple really.

I like to use my mortar and pestle to lightly grind everything up and mesh those flavors together, however it’s not totally necessary, as you can simple just mix everything together in a bowl and use it immediately.

If you prefer a finer consistency, pop everything onto a food processer, spice grinder or high speed blender for a quick pulse.

Here’s how to use this homemade Greek Seasoning Recipe

• One of my favorite ways to use Greek seasoning mix is by drizzling 2 tbsp extra virgin olive oil over a butterflied leg of lamb. Rub the Greek spice mix all over and massage a little. Roast until medium-rare.

• Sprinkle over your roast vegetables before cooking to add a Mediterranean flavor.

• Use as a grilling spice and sprinkle over lamb chops or on a steak before grilling on the bbq.

• Pop aside a few leftover slices of the leg of lamb (from above). Top a pizza dough base with a little pizza sauce, mozzarella, thinly sliced Greek spiced lamb as well as some roasted capsicum, Spanish onion, and a few ribbons of zucchini. Bake until cooked!

• It’s a great Summertime Greek chicken seasoning. My Greek roast chicken is a delicious warm-weather roast chicken. Pair it with a a simple Greek salad or this freekeh and fava bean chickpea salad for an easy roast night dinner.

Storage

Now, this homemade Greek seasoning blend makes enough for 1 roast chicken or leg of lamb. If you make a big batch, you can store any excess in a preserving jar, in a dry place out of direct sunlight, like the pantry. It will keep for up to 6 months in an airtight container. Shelf life depends on the age of your spices. Very freshly ground and purchased spices will last longer. However, like all dried herbs and spices, as they age, they loose their potency. Always check the dates on your dried herbs and spices prior to starting. Fresh is best people!

Grillin like a villain this Summer? Here’s a few recipes to try.

• The BEST Potato Salad
• Baked Smokey Chipotle Butter Corn Ribs
• Black garlic Potato Gratin

Let me know in the comments what your go-to homemade spice blends are and how you use them

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