This dry rub consists of a combination of Provencal herbs, Herbes de Provence, with barbecue herbs. The spice blend can be used on lamb, chicken and fish. Use 3 to 5 teaspoons per 500 g of meat. For a 1,800 gr chicken you can use 1.5 to 2 tablespoons.
Mediterranean dry rub
Servings: gr
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Ingredients
- 3 tbsp dried tarragon
- 3 tbsp dried oregano
- 3 tbsp dried dill
- 3 tbsp dried thyme
- 3 tbsp dried rosemary
- 3 tbsp coarse salt
- 2 tbsp lemon pepper
- 1 tbsp garlic powder
Instructions
- Place all ingredients in a bowl and mix them well.
- You can easily store the rub for 6 months in an airtight container.
