This homemade Zeus Street Greek souvlaki seasoning brings the vibrant, herbaceous flavor of Greek street food right to your kitchen. It’s a simple blend of dried oregano, garlic, lemon zest, and a few secret spices that perfectly complements chicken, pork, or lamb. With this mix, you can recreate that iconic, savory-sweet taste that makes Greek souvlaki so irresistible.
Ingredients
- 2 tablespoons (12 g) dried oregano
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 2 teaspoons (6 g) sweet paprika
- 2 teaspoons (5 g) dried lemon zest (or finely grated zest of 1 lemon, dried)
- 1 teaspoon (3 g) dried thyme
- 1 teaspoon (3 g) dried rosemary, crushed
- 1 teaspoon (5 g) fine sea salt
- 1 teaspoon (2 g) freshly ground black pepper
- 1/2 teaspoon (1 g) ground cumin
- 1/4 teaspoon (0.5 g) ground cinnamon (optional, but adds a subtle warmth)
Instructions
- In a small bowl, combine all the ingredients: oregano, garlic powder, onion powder, paprika, lemon zest, thyme, rosemary, salt, pepper, cumin, and cinnamon (if using).
- Whisk or stir with a fork until everything is evenly distributed. Break up any clumps, especially from the dried lemon zest or rosemary.
- Transfer the seasoning to an airtight jar or container. Use immediately or store for later.
- To use as a marinade: for every 1 lb (450 g) of meat, combine 2 tablespoons (about 15 g) of the seasoning with 2 tablespoons (30 ml) olive oil and 1 tablespoon (15 ml) lemon juice. Coat the meat thoroughly and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for chicken, 2 hours for pork, and 1 hour for lamb. Do not marinate longer than recommended, as the acid can break down the meat’s texture.
- For a dry rub: apply the seasoning directly onto the meat, using about 1 tablespoon (7 g) per pound (450 g). Let it sit at room temperature for 15 minutes before cooking.
- Cook the meat to the safe minimum internal temperature: chicken to 165°F (74°C), ground meat to 160°F (71°C), and whole cuts of beef, pork, lamb, or veal to 145°F (63°C) with a 3-minute rest. Check with a food thermometer.
Tips
- Dried lemon zest: If you can’t find dried lemon zest, you can dry fresh zest at home: spread it on a paper towel and let it air-dry for 2-3 days, or use a dehydrator. Alternatively, substitute with 1 teaspoon of lemon pepper (reduce the salt in the recipe by half).
- Storage: Store the seasoning in an airtight container in a cool, dark place. It will keep for up to 6 months. Check the aroma before using; if it smells flat, it’s time to make a fresh batch.
- Common mistake: Don’t skip the lemon zest. It’s the key to that bright, Greek flavor. If you only have fresh lemon, you can add a squeeze of lemon juice to the marinade, but the zest in the dry mix is what makes it a true seasoning.
- Adjusting heat: The original Zeus Street seasoning is mild. If you like a bit of heat, add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to the mix.
Serving Suggestions
This seasoning is perfect for grilled chicken skewers, pork souvlaki, or lamb chops. Serve with warm pita bread, tzatziki sauce, sliced tomatoes, red onion, and a sprinkle of fresh parsley. It also works wonderfully as a rub for roasted potatoes or vegetables before grilling.
Variations
- Spicy Souvlaki: Add 1 teaspoon of Aleppo pepper or 1/2 teaspoon of cayenne to the mix for a fiery kick.
- Herb-Forward: Increase the dried oregano to 3 tablespoons (18 g) and add 1 teaspoon of dried mint for a more traditional Greek island flavor.
- Citrus Burst: Add 1 teaspoon of dried orange zest along with the lemon zest for a sweeter, more complex citrus note.
Storage and Reheating
The dry seasoning will keep in an airtight container for up to 6 months. If you’ve made a marinade with raw meat, cook the meat within 2 hours of marinating (or refrigerate and cook within 24 hours). Leftover cooked souvlaki can be stored in the refrigerator for 3-4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C). Avoid microwaving as it can dry out the meat.
Frequently Asked Questions
Can I use fresh herbs instead of dried? Yes, but the flavor will be different and the seasoning won’t store as long. If using fresh, use triple the amount and use it within a day or two. Fresh oregano and thyme can be finely chopped and mixed with the other dry ingredients, but the blend will need to be refrigerated.
What is the best meat for souvlaki? Traditionally, pork is the most common in Greece, but chicken and lamb are also excellent. For pork, use shoulder or leg; for chicken, use thigh meat for more moisture; for lamb, use leg or shoulder. All should be cut into 1-inch cubes.
How long should I marinate the meat? For chicken, 2-4 hours is ideal; for pork, 2-3 hours; for lamb, 1-2 hours. Marinating longer than 4 hours can make the meat mushy due to the acid in the lemon juice. If you’re short on time, even 30 minutes will impart good flavor.
Can I use this seasoning as a table salt substitute? It’s not meant to be used like salt, but you can sprinkle a little on finished dishes for extra flavor. It’s great on eggs, salads, or roasted vegetables.
Is this seasoning gluten-free? Yes, all the ingredients are naturally gluten-free. However, always check the labels of your spices to ensure they haven’t been processed in a facility that handles gluten.
Can I make a larger batch? Absolutely. Simply double or triple the recipe and store in an airtight jar. It makes a great gift for grilling enthusiasts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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