Dry adobo rub
This dry spice rub is good for meat or poultry. Rub well into the flesh and leave for 3 to 4 hours or overnight.
| Dry adobo rub | |
|---|---|
 |
| Rub and grill | |
| Servings: | 2 |
| Calories per serving: | 12 |
| Ready in: | 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st September 2012 |
|
Best recipe reviewTest out your spice cupboard 4/5 I think most cooks will have all of these |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons cumin seeds
- 4 tablespoons sea salt
- 1 tablespoon fennel seeds
- ½ tablespoon black peppercorns
- 2 tablespoons chili flakes
- 1 tablespoon dried oregano or marjoram
Method
- Add all ingredients to a spice grinder or coffee grinder and blitz to a powder
- Coat meat or poultry before grilling
- Will keep for 3 to 4 months if stored in an airtight container and out of direct light
Servings
Serves 2 - Makes portion of adobo rub
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