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 review Test out your spice cupboard 4/5 I think most cooks will have all of these Paul R Smith

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

1. Add all ingredients to a spice grinder or coffee grinder and blitz to a powder
2. Coat meat or poultry before grilling
3. 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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