Gyro seasoning is a Greek spice blend made with a delicious combination of spices and herbs. Enhance your chicken, beef, lamb, or pork with the incredible Mediterranean flavors that gyros are known for!
If you’ve never had a gyro you have to give them a try! Gyros consists of sliced meat served inside of a pita and they are full of the most amazing flavors. Seasoning meat is easy to do at home, and I love making my own seasonings! You’ll have to try this fajita seasoning, taco seasoning, and blackened seasoning next!
Gyro Seasoning
Homemade gyro seasoning is the perfect way to add a delicious Mediterranean flair to your cooking! This seasoning has a combination of notable Greek flavors like parsley, oregano, thyme, marjoram, and coriander. It’s perfect for adding zesty flavor to your meat of choice. It is also a tasty seasoning blend for vegetables like eggplant or potatoes.
The word gyro (pronounced YEE-row) is tricky to pronounce. Even though you may forget how to say it, the delicious flavors are unforgettable! Some of my favorite Greek-inspired recipes are these chicken gyros, these meatballs, and this slow cooker chicken recipe. You have to give them a try!
Ingredients For Homemade Gyro Seasoning
The spices used in this gyro seasoning are all common spices that you most likely already have in your pantry. Making homemade seasonings is easy and cost-effective. I love having them on hand ready to use in my recipes. Follow the recipe card below for the exact amounts.
- Garlic Powder: Garlic flavoring is a MUST in a lot of seasonings.
- Salt and Black Pepper: Enhances and balances the overall flavor of the seasoning.
- Parsley: Dried parsley is a great Greek herb.
- Paprika: Gives the seasoning a little kick then add more if you want it spicer.
- Oregano: A traditional Greek herb.
- Thyme: Thyme has a distinct delicious flavor.
- Marjoram: Subtle flavor but so tasty!
- Coriander: The dried seeds of cilantro are coriander!
- Lemon Pepper: Adds a touch of lemony spice to your seasoning.
Gyro Seasoning Recipe
It only takes minutes to mix up this delicious seasoning! You can find the measurements I used for each of these ingredients below in the recipe card, but feel free to add more or less to your liking! Customizing your blend is the best part of this recipe.
- Combine Spices and Mix: In a small bowl combine all your ingredients then mix well.
- Store In a Container: Pour your seasoning into a small jar or sealable container with a lid.
- Store at Room Temperature: Store at room temperature in a dry place for up to 6 months.
Can I Use Fresh Herbs?
This gyro seasoning is so easy to make because it’s made from dried herbs that you already have on hand. Homemade seasonings are meant to be stored for later use. This is one of the few times that I don’t recommend using fresh herbs because your blend won’t last as long. Dried herbs have a much longer shelf life than using fresh herbs. Because of their high moisture content, fresh herbs may grow mold early on. Fresh herbs are delicious in homemade marinades and you can use them immediately.
Storing Leftover Seasoning
As long as you store your seasoning in a cool, dry place, it will stay fresh for up to 6 months. I always keep mine in an airtight container or jar. I also like to label it with the date so I know when I made it. Add it to all of your favorite meals for a pop of delicious flavor! You’re going to LOVE this seasoning, and it’s ready to use because you made it ahead of time.
More Greek-Inspired Recipes
Dressings, Sauces, and Dips
Tzatziki Sauce Recipe
Salads
Greek Broccoli Pasta Salad
Desserts
Baklava (Step by Step Instructions!)
Dinner
Slow Cooker Greek Lamb Shanks
Gyro Seasoning
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons parsley
- 2 teaspoon paprika
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon coriander
- 1 teaspoon lemon pepper
- ½ teaspoon black pepper
Instructions
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In a small bowl combine all your ingredients, mix well.
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Pour your seasoning into a small jar or container with a lid.
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Store at room temperature in a dry place for up to 6 months.
