Mediterranean Herb Rub

Preparation info
  • Makes about

    1 cup

    • Difficulty

      Easy

Appears in

By Steven Raichlen

Published 2001

  • About

French herbes de Provence meet Kansas City barbecue rub in this fragrant seasoning, which tastes terrific on lamb, chicken, and seafood. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1½ to 2 tablespoons.

Ingredients

  • 3 tablespoons dried tarragon
  • 3 tablespoons dried oregano
  • 3

Method

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your fingers work better for mixing than a spoon or whisk does.) Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.