Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
1 Cup
Easy
Published 1998
Here’s a simple rub that will give any grilled meat (but especially lamb) or fish a Greek accent. For best results, use Greek oregano—it has a sharper, mintier flavor than Italian or Mexican. Look for it at Greek markets. Olive oil gives the rub a flavorful luster, without making it sticky.
Combine the salt, peppercorns, oregano, dill, and olive oil in a bowl and stir to mix. The spices should be coated with oil but not stick together. The rub can be stored in an airtight jar away from heat or light for at least 6 months.
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
This à la carte title is available to ckbk members for a one-off payment of
Advertisement
Advertisement
No reviews for this recipe