This herb bread is nearly identical to the bread offered at Macaroni Grill®. Warm or toasted bread is the best. We offer it alongside soups or just toasted for breakfast and covered with cream cheese rather than butter.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 11 |
| Yield: | 11 teaspoons |
Ingredients
- ½ teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon chicken bouillon granules
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon dried marjoram
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
Instructions
- Combine thoroughly in a small bowl. Store unused rub in an airtight jar.
Reviews
I ran out of Greek seasoning, so I decided to try this recipe. It’s really great and has a nice layering of flavors. I used it on some grilled chicken and it turned out very flavorful. The cinnamon gives it an interesting twist.
I’ve made this MANY times, and I absolutely LOVE IT! I usually double the recipe and keep it in an empty Parsley bottle (relabeled, or course) for use whenever I want to grill or broil Greek Style lamb. I no longer have to wait for the Greek Fairs to get my lamb fix. I rub it on and refrigerate the meat for an hour or so, or Vacuum Seal it and freeze the meat for when I get a craving for Greek Style Lamb or Chicken. Yummy!
cinnamon was ok, but changes whole taste of Greek Chicken. Would omit cinnamon.
I have been looking for something like this, instead of buying it in a well known supermarket and not being all that happy with it. Think that altho’ I have never tried it, mint might be rather nice.
Good. I would omit chix base and add rosemary, lemon-pepper and as Aunt Julie said, mint. Also consider using granulated garlic and onion. I think they are more flavorful. Opa!
Sorry, I just did not like this.
Ading 1 teaspoon of dried mint would make it perfect. The dried mint does not give it a sweet taste at all, but lends a little zip. You can reconstitute it with EVOO and lemon juice, if you don’t like red wine vinegar…
I’ve been looking for a good Greek seasoning mix for awhile now (only one I believe on AR calls for dried mint, which I can’t bring myself to buy, only b/c I don’t see myself using it frequently enough), so I was overjoyed to see this recipe pop up as a new one. I made it this afternoon (nixed the bouillon) and I mixed 1 TB of it w/ 1 TB EVOO and 2 TB red wine vinegar to marinate some chicken strips in. Grilled the chicken and BLADOW! It was really tasty!