Mediterranean Dry Rub
Did you know a simple and savory dry rub can add lots of zing to everyday dishes? You can create an endless array of tasty meals with dry rubs like this one and this one. I have used this delightful rub featuring tantalizing Italian spices on beef, lamb, chicken, fish and seafood and each proved incredibly delicious! Also works wonderfully with oven roasted, grilled as well as crockpot dishes.
Yield: approximately 6 1/2 tablespoons
Yield: approximately 6 1/2 tablespoons
Ingredients
- 2 tablespoons dried oregano
- 1 teaspoon ground thyme
- 1 tablespoon smoked paprika or regular paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried sage
- 2 tablespoons dried marjoram
- 1/2 teaspoon ground rosemary or crumbled dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Instructions
- In a small bowl, stir together all ingredients. (or shake together in a small container with a lid)
Notes
Make-Ahead and Storage Tips: dry rub may be stored in an air-tight container at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended.
So very versatile! I have used this rub on beef, lamb, chicken, seafood and fish and each proved incredibly delicious! Works wonderfully with oven roasted, grilled as well as crockpot dishes.
Don’t be shy when it comes to playing with new spice rub combos. Be imaginative! Try using a mix of dried marjoram, savory, oregano, basil and thyme. Herbes de Provence is particularly light and fragrant. If your family loves hot and spicy, adding a few teaspoons of a chile powder such as ancho should do the trick!
