Andrew Schloss, David Joachim

Bedouin Dry Marinade

Preparation info
  • Makes about

    ⅓ cup

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

This gorgeous, wonderfully fragrant rub gilds anything it touches with a golden glow and the heady, aromatic combination of black pepper, cardamom, and caraway. It is delicious on chicken.

Ingredients

  • 1½ tablespoons coarsely ground black pepper
  • 1 tablespoon caraway seed
  • 1

Method

Directions

  1. Combine all of the ingredients.
  2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.