Grill Mates Roasted Garlic and Herb Seasoning Recipe: All-Purpose Flavor for Grilling

This all-purpose blend captures the essence of roasted garlic and fresh herbs in every pinch. I developed this mix to elevate grilled meats, vegetables, and even roasted potatoes with minimal effort.

Store in an airtight container away from light for up to 6 months. Use it as a dry rub, sprinkle over vegetables before grilling, or mix into marinades for an instant flavor boost.

Ingredients for Grill Mates Roasted Garlic and Herb Seasoning

Nine simple spices blend into a versatile seasoning for grilling and beyond.

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The garlic powder is doing the heavy lifting here. Penzeys has my favorite—bold, sweet, and never bitter. For the herbs, bulk bins at Whole Foods let you buy just what you need (and they’re usually fresher than those dusty jars). If you’re buying pre-packaged, check the date—dried herbs lose potency after about 6 months. The parsley should be bright green, not dull brown.

No dried parsley? Freeze-dried works in a pinch (just crush it first). Swap oregano for marjoram if you prefer a milder taste. Want more depth? Add 1 tsp of celery seed. The paprika is flexible—sweet for color, smoked for a BBQ vibe. If you’re out of onion powder, granulated onion at half the amount does the trick (it’s stronger).

Glass jar, dark cabinet, done. Keeps 6 months easy. I make a double batch—half for me, half for gifts. Honestly tastes better after sitting for a week (the flavors meld).

Step-by-Step Instructions for Roasted Garlic and Herb Seasoning

This foolproof method ensures a perfectly balanced blend every time.

Step 1: Measure and Organize Your Spices

Begin by setting out all your measured ingredients: the 2 tbsp Garlic Powder, 1 tbsp Dried Parsley, 1 tbsp Dried Basil, 1 tbsp Dried Oregano, 1 tsp Dried Thyme, 1 tbsp Onion Powder, 1 tsp Black Pepper, 1 tsp Sea Salt, and 1 tsp Paprika.

I like to arrange them in small bowls or directly on my work surface. This mise en place approach prevents over-measuring and helps you see the full picture before combining. Make sure your workspace is clean and dry—any moisture will cause the garlic powder and sea salt to clump.

Step 2: Combine the Base Herbs and Spices

In a medium bowl, add the 1 tbsp Dried Parsley, 1 tbsp Dried Basil, and 1 tbsp Dried Oregano. These form the aromatic foundation of your blend. Use your fingers to break up any larger pieces of dried parsley or basil for a more uniform texture.

Next, add the 1 tsp Dried Thyme. Since it’s more potent, crushing it between your fingers as you sprinkle it in will release its essential oils, boosting the flavor. This step is where the Mediterranean character starts to shine.

Step 3: Add the Powdered Aromatics

Now, incorporate the 2 tbsp Garlic Powder and 1 tbsp Onion Powder. These are the powerhouse flavors in the blend, providing depth and savory warmth. Stir gently to distribute them evenly among the herbs—this prevents clumping and ensures every pinch has balanced flavor.

If your garlic powder looks particularly fine, give it a quick whisk in its container first to break up any compacted bits. This ensures it blends seamlessly without forming tiny lumps in the final mix.

Step 4: Finish with Salt, Pepper, and Paprika

Add the 1 tsp Sea Salt, 1 tsp Black Pepper, and 1 tsp Paprika to the bowl. The sea salt enhances all the other flavors, while the black pepper adds a subtle heat. The paprika contributes a mild sweetness and a beautiful color that makes the blend visually appealing.

Use a fork or small whisk to thoroughly combine all ingredients. You’re aiming for a uniform mixture where no single spice dominates visually or texturally. The final blend should look coarse but consistent, with no visible clumps.

Step 5: Store for Maximum Freshness

Transfer the finished seasoning to an airtight container, preferably glass to prevent any metallic or plastic flavors from leaching in. Store it in a cool, dark place like your pantry—this protects the herbs from light, which can degrade their potency over time.

This blend stays fresh for up to 6 months, though I find it’s at its peak flavor within the first 3 months. Always use a dry spoon when scooping to prevent moisture from shortening its shelf life.

Essential Equipment for grill mates roasted garlic and herb seasoning

Mixing Bowls

Use a medium stainless steel bowl for blending—it’s non-reactive and easy to clean. I prefer 1.5 quart size for this quantity. Avoid plastic as it can absorb strong garlic odors over time. 💡

Whisk Options

A small wire whisk is ideal for breaking up clumps and distributing spices evenly. I keep a dedicated OXO 9-inch whisk just for dry blends. For smaller batches, a fork works in a pinch.

Look for one with a comfortable handle—you’ll be stirring for 2-3 minutes to get everything perfectly incorporated.

Storage Containers

Glass jars with airtight lids are my go-to for storage. I love the Ball Mason 8oz jars—they’re the perfect size and keep light out. Always check that the lid seals tightly before storing. ❄️

For gift-giving, swing-top glass bottles from specialty stores add a nice touch.

Measuring Tools

Accurate measurements matter for consistent flavor. I use stainless steel measuring spoons from Cuisinox. The 1 tbsp and 1 tsp sizes get the most use here. Level them off with the back of a knife for precision.

Labeling Supplies

Frequently Asked Questions