Mediterranean dry rub

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.

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Mediterranean dry rub

Servings: 50 gr


  • 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


  • Place all ingredients in a bowl and mix them well.
  • You can easily store the rub for 6 months in an airtight container.

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