Niçoise Rub for Lamb and Steaks


Preparation info
  • Makes About

    1 Cup

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

The rue Pairolière, located in the Old Quarter of Nice, is a narrow, winding street lined with bakeries, olive shops, and spice vendors. This rub, a specialty of the store called Maison d’Olive, caught my eye—and nose—as a colorful and fragrant embellishment for grilled meats.


  • ½ cup dried parsley
  • 3 tablespoons dried garlic flakes
  • 3 table


Combine the dried parsley, garlic flakes, coriander seeds, salt, peppercorns, and red pepper flakes in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.