Greek Lemon & Herb

Greek Lemon and Herb with lemon, oregano, and mint

Greek Lemon & Herb by Cape Herb & Spice is a Greek seasoning blend with rosemary, oregano, lemon peel, and a hint of mint, made for souvlaki, chicken, fish, and roasted vegetables. It’s not just an ordinary herb salt, but a Mediterranean vacation in a shaker.

Greek Lemon & Herb is the Greek seasoning blend from Cape Herb & Spice in Cape Town, made for souvlaki, lamb, chicken, and grilled fish. It brings the taste of a Greek taverna to your table—savory from the oregano, resinous from the rosemary, and fresh from the lemon. The aroma transports you to the Mediterranean, no ferry required.

The base consists of sea salt, joined by 18 percent rosemary, roasted garlic, black pepper, 8 percent oregano, 5 percent lemon peel, and 2 percent mint. It is precisely the mint that makes the difference compared to ordinary herb salts. It captures the typical Greek triad of herbs, garlic, and lemon perfectly. Anyone who has ever eaten in a seaside taverna will recognize this aroma instantly.

Savory, herbal, with fresh lemon

Savory, herbal, fresh—that’s how the blend settles onto meat or vegetables, instantly smelling of summer.

Rosemary and oregano provide the typical herbal seasoning, the roasted garlic becomes sweet and mild, the lemon peel adds freshness, and the mint provides a cool touch. It tastes like long evenings in a seaside taverna. A blend that makes any grilled food lighter and more summery.

The herbs are finely balanced; nothing overpowers the others. Exactly this balance makes Greek Lemon & Herb so versatile in the kitchen. Savory, herbal, and summery, it goes well with almost everything from the grill.

How to bring Greece to the grill

Rub chicken, lamb, or fish with olive oil and the blend, and let it marinate briefly before grilling.

A whole tray of Mediterranean roasted vegetables with zucchini, bell peppers, and potatoes becomes a main course with this blend. It also works wonderfully over rice, in a lemon-yogurt sauce, or over grilled halloumi slices. It brings the Greek sun to your plate without long hours of cooking.

It tastes just as good on potato wedges, over grilled vegetables, on feta, or in a yogurt herb dip. For classic souvlaki skewers, marinate cubes of meat in it overnight with a little lemon and oil. Sprinkled over a tomato and cucumber salad with feta, it becomes a little souvenir of your vacation.

If you prefer a stronger Mediterranean flavor, take a look at the Mediterranean Roasts Rub; you can find more choices in our spice blends and BBQ spices collections.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees behind her. Just as Irene intended, innovation, flavor, and quality remain the top priorities to this day. Cape Herb & Spice sees itself as the cheeky sous-chef in your kitchen and was the first supplier in South Africa to offer completely non-irradiated spices. Hats off to that.

Browse through more spices from Cape Herb & Spice for your next Mediterranean meal.

Marinade, mint, and the farmer's salad the next day

Mixed with olive oil and lemon juice to create a marinade, it makes chicken particularly juicy. Leaving it in the fridge overnight allows the aroma to penetrate even deeper. A little fresh, chopped mint on top lifts the flavor even further. Pair your souvlaki and tzatziki with a glass of cool white wine, some flatbread, and good company. Leftovers can be used to season a Greek farmer’s salad the next day. That is what summer tastes like.