1 tblsp whole black peppercorns
1 tblsp mustard seeds
1 tblsp cumin seeds
1 tblsp coriander seeds
2 tblsp chopped fresh oregano
1 tblsp paprika
1 red chilli, deseeded and diced
½ tblsp flaky sea salt
1 tblsp fresh thyme leaves
1. Crush the peppercorns, mustard, cumin and coriander seeds in a pestle and mortar or in a coffee grinder.
2. Mix together with the oregano, paprika, chilli, salt and thyme in a resealable bag.
3. Add your preferred meat and toss well. Refrigerate for 2-3 hours before cooking on a well-oiled barbecue. Do not have the barbecue too hot as the spices will burn before the meat is cooked.There are no comments for this recipe. You can leave a comment below.
Lamb, beef, venison or pork will benefit from this 'dry' rub of spices and herbs. Quantity is sufficient for six pieces.