This versatile blend is named for Chicago’s famous Greektown neighborhood, home of the University of Illinois at Chicago and some of the country’s best Greek restaurants and bakeries.
For a classic gyros sauce, mix 2-3 teaspoons with 1 cup sour cream or plain yogurt, 2 tablespoons diced cucumber, and 1 tablespoon minced onion.
For a nice shish-kebab marinade for lamb, beef, pork or chicken, mix 2 teaspoons Greektown seasoning with water to rehydrate, then mix with 1 tablespoon olive oil and 1 tablespoon lemon juice. Cut 1 pound of meat into cubes, cover with marinade, 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