Greektown "Billygoat" Seasoning
Greektown seasoning is great for marinating lamb shish-ka-bobs or making a gyros sauce. This light blend also pairs well with chicken and fish dishes.
After a period of decline in the 1960s, the then new University of Illinois brought many professionals into the Greektown neighborhood, revitalizing many Greek shops and restaurants along Halsted Street. The dwindling congregation of beautiful St. Basil increased, and many residents and a real estate developer shared dreams of making this area into Greektown, USA. We name this seasoning "Billy Goat" in honor of Greek restaurant owner "Billy Goat" Sianis and one of our favorite humorous background stories about him. Apparently Sianis' constant companion and best baseball buddy was a smelly goat named Sonovia. The last time the Cubs went to the World Series (1945) Sianas actually went as far as to purchase a ticket for his goat in order to bring the team luck. Phil Wrigley, who is said to have little sense of humor, forbade the goat its rightful seat. The Cubs lost the Series...and the curse is still alive! Use this seasoning salt and remember the "Billy Goat", and who knows what the Cubs can do next season!
Good sprinkled on baked chicken or fish, pork chops, steaks. A tasty seasoning to use for gyros sauce: mix 2-3 teaspoons with 1 cup sour cream or yogurt, 2 tablespoons chopped cucumber, 1 tablespoon. chopped onion.
For a nice shish-kebab, marinade lamb, beef, pork or chicken cubes, cover 1 teaspoon Greek seasoning with water to rehydrate, then mix with 1 tablespoon olive oil and 1 tablespoon lemon juice; toss with 1 pound meat cubes and refrigerate overnight. Skewer, then grill until brown.
Hand mixed from coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel. Sodium content: 622.99 mg per teaspoon; 20.98% sodium