Dry rub #2 (row)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seed |
| 1 | teaspoon | Fennel seed |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White sesame seeds |
| ½ | teaspoon | Dry thyme |
| ½ | teaspoon | Dry mustard powder |
| ½ | teaspoon | Ground allspice |
Directions
I got these from the "Recipe of the Week" on the Mind Body Soul Network.
Thought you might enjoy them. Don't know if they will beat Wild Willy's Number One-derful Rub, but they sould be worth a try.
This Pan-African rub is adapted from a recipe given to me by Chef Dumi of Londolozi.
Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar.
HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift.
Posted to CHILE-HEADS DIGEST by Tod Ransdell <teransdell@...> on May 23, 1998