Add classic Greek-inspired flavor to chicken, pork, vegetables, salads, and marinades with this easy homemade Greek seasoning recipe. It comes together in about 5 minutes with simple dried herbs and spices, making it perfect as a Greek chicken seasoning, spice rub, or marinade starter for quick weeknight meals.
This recipe includes a low FODMAP option and works especially well in Mediterranean-style dishes, like my Greek Chicken Souvlaki and upcoming Greek Pork Chops.
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Is Store-Bought Greek Seasoning low FODMAP?
Many store-bought Greek seasoning blends contain garlic powder, onion powder, or "spices," which may not work if you're following a low FODMAP diet. Making your own lets you control exactly what goes in, without sacrificing that classic Greek-inspired flavor.
To bring out Greek garlicy flavors without actual garlic, I use dried chives in my recipe and then pair it with garlic-infused olive oil in the preparation. My version of Greek seasoning not only contains only low FODMAP ingredients, it ensures no harmful preservatives have been added, which is common among store-bought seasoning mixes and marinades.
Necessary Equipment
The equipment I use to make this homemade low FODMAP Greek seasoning includes:
- Electric spice grinder - optional but highly recommended. I bought a cheap one awhile ago and use it so frequently with several of the seasoning mix recipes on this blog.
- Small bowl or glass jar with lid
- Whisk
- Measuring spoons
Ingredients
The ingredients I use in my homemade low FODMAP Greek seasoning recipe include:
- Dried oregano leaves
- Dried thyme leaves
- Sea salt
- Dried chives
- Whole black peppercorns (if grinding - see instructions below) or ground black pepper
- Dried rosemary leaves, crushed or ground
- Red pepper flakes, optional - omit if you have problems with spicy ingredients
Methods
Method #1: Electric Spice Grinder
I highly recommend using an electric spice grinder to make this seasoning blend, especially if using it as a rub or in a marinade. The larger herbs and spices - dried chives, dried rosemary, and red pepper flakes - adhere so much better to meats when they are ground into powder. When grinding the seasoning mix, I also grind whole peppercorns instead of ground pepper as the peppercorns help weigh down the dried chives when grinding. See my Low FODMAP Cajun Seasoning post for more information on this process.
To give the spice mix some texture, I leave the oregano, thyme, and salt whole and grind the dried chives, peppercorns, dried rosemary, and red pepper flakes into powder.
Then, I pour the ground spices into a small bowl, add the oregano, thyme, and sea salt, and whisk to combine:
If you want to just grind all the ingredients together, that's fine too. It's my personal preference to leave some of the herbs whole to give the rub some textural dimension.
Method #2: Leave spices whole
If you don't have an electric spice grinder or just prefer not to use one, simply add all the herbs and spices to a small bowl, using ground black pepper instead of peppercorns and crushing the dried rosemary with a knife, and whisk to combine. It may not stick as well to other foods but will still be delicious!
What can I use this Greek Seasoning for?
- Spice rub for chicken, pork, or fish
- Marinade for roasted veggies and Mediterranean dishes, like my Greek Chicken Souvlaki
- In pastas
- In salad dressings
- and more!
Related Recipes
Greek Seasoning (Low FODMAP Option)
- Total Time: 5 minutes
- Yield: 7 tablespoons 1x
- Diet: Gluten-Free, Low FODMAP, Low-Carb, Paleo
Description
This homemade Greek seasoning adds classic Greek-inspired flavor to chicken, pork, vegetables, salads, marinades, and Mediterranean-style dishes. It comes together in minutes with simple dried herbs and spices and can be used as a spice rub or marinade starter. Includes a low FODMAP option.
Ingredients
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried thyme leaves
- 1 tablespoon sea salt
- 1 tablespoon dried chives (or see notes for garlic/onion powder option)
- 1 teaspoon whole black peppercorns (if grinding - see notes) or ground black pepper
- 1 teaspoon dried rosemary leaves, crushed or ground
- 1 teaspoon red pepper flakes, optional (see note)
Instructions
{Option 1 – Using an Electric Spice Grinder - Highly Recommended}
- Add dried chives, whole black peppercorns, and dried rosemary leaves, and red pepper flakes (if using them) to an electric spice grinder and grind 30-45 seconds until evenly ground into powder.
- Pour ground herbs into a small bowl or glass jar. Add oregano, thyme, and sea salt to the ground herbs and whisk or cover and shake to combine. Or, you can add all the spices to a spice grinder and grind them all into powder.
- Use as a seasoning rub or marinade for veggies or meats, like my Chicken Souvlaki. Store in an airtight container, like a glass jar.
{Option 2 - No Spice Grinder}
- Add oregano, thyme, sea salt, dried chives, ground black pepper, crushed rosemary, and red pepper flakes (if using them) to small bowl or glass jar and whisk or cover and shake to combine.
- Use as a seasoning rub or marinade for veggies or meats, like Chicken Souvlaki. Store in an airtight container, like a glass jar.
Notes
- Using an electric spice grinder: I highly recommend grinding the dried chives, rosemary, and red pepper flakes into a powder using a spice grinder before mixing them with the other spices as they adhere way better to meat and veggies that way. As dried chives are super lightweight and don’t grind easily, I grind them together with whole peppercorns. See my Cajun-Style seasoning post for more info on this process.
- Garlic and onion powder option: If you’re not following a low FODMAP diet, you can add 1 teaspoon garlic powder, 1 teaspoon onion powder, or one of each instead of using dried chives.
- Red pepper flakes: Although red pepper flakes are low FODMAP in small quantities, they contain capsaicin, which can still trigger symptoms in some people with IBS.
- Prep Time: 5 minutes
- Category: Condiments and Seasoning Mixes
- Method: By hand
- Cuisine: Greek
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
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