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Mediterranean spice rub recipe

Mediterranean spice rub recipe

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This is a wonderfully flavourful Mediterranean inspired spice rub just perfect for lamb, chicken or beef kebabs.

14 people made this

IngredientsServes: 8

  • 2 tablespoons salt
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon black pepper

MethodPrep:5min ›Ready in:5min

  1. Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg and pepper in a small bowl. Store at room temperature in an airtight container.
  2. To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before barbecuing or roasting as desired.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (7)

by TinHouston

Don't bother. The cinnamon is so overpowering that its all you taste. Pretty one dimensional. Plus, its too confusing to your pallet. I kept tasting apple pie spices but trying to make it right on the meat. It didn't work.-11 Jul 2009

by ak04

This is a really good starting point. I didnt measure anything. I used my judgement as to how much I wanted of each spice and went from there. It turned out great! I used it as a rub for some gyros and it was delicious. I still have some left over to use again.-19 Apr 2011

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If you’re new to the world of homemade spice blends, you’re in for a real treat! Combining spices at home to make your own blends results in the most unreal and wonderful flavor.

Another plus is that you can make sure that there are no hidden ingredients! This is especially important if you eat gluten free, keto, low carb, paleo, or Whole30. It’s also important if you’re sensitive to MSG, or if you can’t consume much salt.

I love making a large batch of this and giving it as gifts during the holidays! Homemade edible gifts are always such a hit, and they’re definitely a gift from the heart (and I love that they’re meaningful while being affordable).

The Flavors of The Mediterranean

The Mediterranean includes over fifteen countries with varied cuisines. Each country overlaps their spice and herb profiles so there is some sharing between countries. Today’s Mediterranean seasoning blend includes the common herbs and spices you can find in any of these countries. It’s perfect for meat but can also be added to vinegar and oil to make a robust vinaigrette. Just be sure to add a little more salt.


Below are common herbs in the different regions. The uses of each depends on the country and regional cuisines. There is a lot of crossover as people move around and bring their preferences with them.

  • basil
  • oregano
  • thyme
  • basil
  • rosemary
  • tarragon
  • dill
  • garlic
  • mint
  • parsley
  • sage
  • saffron
  • savory


All of these spices are common to U.S. markets with the exception of sumac. It is becoming popular so you will start to see even this one on your local market.

  • ginger
  • sumac
  • black pepper
  • cloves
  • cumin
  • coriander
  • paprika
  • cinnamon

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"This spice rub is perfect for lamb, chicken or beef. It can be used for satay or kabobs."

Ingredients :

  • 2 tablespoons salt
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon black pepper

Instructions :

  • Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
  • To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

Notes :

If this Mediterranean Spice Rub recipe fits your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the go to here!

Following the Mediterranean diet? This Mediterranean spice blend that you make at home mixes up in just minutes with only six ingredients.

Homemade Mediterranean spice blend allows you to control the amount of each spice in your mixture.

Bringing together all the flavors of Italy, Greece and Northern Africa, this blend is delightful on your favorite meat and vegetable dish.

I like mixing up my own blends because then I know exactly what ingredients were used and I can control the quantities to suit my tastes.

How to Make Mediterranean Spice Video:

No matter what your cooking skill level is, you can pull this Mediterranean spice blend together.


Try the recipe as written and see how that works for you. If you’re not a fan of cumin, then try the recipe a second time and use a smaller quantity.

Do you love the aroma and flavor of rosemary? Then next time, increase that quantity. You can play around with the amounts using trial and error to find your happy place.

Use dried herbs and spices when mixing up this Mediterranean spice blend. Dried herbs and spices are easier to find than fresh, unless you’ve got a great herb garden in your backyard.

If you use fresh herbs, you’ll want to triple the measurement. Dried herbs are much more intense in flavor than fresh.

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Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @, post a photo and tag me on social media … or come back and comment on the recipe here.

Make It a Meal:

For my first test, I used this Mediterranean Spice blend as a rub on some chicken breasts. I rubbed the chicken with a bit of olive oil, then rubbed the spice over it. I let them rest for a couple of hours before baking the chicken. It was delicious and super moist.

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Foods of Crete Cookbook

"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of." - Mary

Barbecue Spice Rub Recipe

Barbecue spice rub is used to enhance flavor, aroma and fragrance of the food being prepared on the barbecue. Barbecued food is not often found on the menu of people trying to stay under 10% body fat (BF), but from time to time, we all need some relaxation - both body and mind :o)

There are many barbecue spice rub recipes around, but I prefer to keep things simple. This barbeque rub can be used for all kinds of meat (pork, veal, chicken etc.), fish and even vegetables. And it takes only few minutes to make it.

Take a small cup, garlic press and peel off few garlic cloves.

Using garlic press, mince garlic and put it into the cup. I prefer ceramic cups due to their weight, but any will do.

You can use substitute garlic powder for minced garlic, but fresh is almost always better.

Add spices to minced garlic.

I prefer parsley, celery and some salt. Fresh parsley and celery are great spices, but they are not always around, so I often use dried parsley and celery.

For red meat, add some freshly ground black pepper and just a little bit of red sweet paprika.

Add some oil. If you are preparing meat, add ordinary oil. If you are preparing fish, add extra virgin olive oil for incredible aroma and taste.

Using small spoon, mix everything well.

If you want, you can add few drops of lemon here and leaf or two of laurel - I don't apply laurel in the rub onto the food, but it gives it's share of aroma and fragrance.

Barbecue spice rub is ready to do wonders :o)

Use small lavender or rosemary branch to apply rub - they will enhance flavor even more.

You can also throw few lavender and/or rosemary leaves on the embers to produce smoke that will give special taste and aroma to the fish, meat, vegetables, mushrooms . Just be careful and throw only a few leaves :o)

For those wondering about calories - I don't barbecue often and when I do, I do it as part of cheat meals. I just try to eat as cleanly as possible when barbecuing and that means lots of fish and meat and some green vegetables. For potatoes, bread, corn and similar foods - portion control is the only possible answer, because not eating those with barbecued meat or fish is out of option. Remember - if you want to stay fit, you have to deserve your barbecue .

When shopping: For the best results, use an imported paprika from Hungary or Spain. For a mild rub, use sweet paprika. For a spicy rub, use some or all hot paprika (a specialty of Hungary. One good brand is Szeged). For a smoky rub, use some or all pimenton (smoked paprika) from Spain. For a Texas- style rub, replace the paprika with pure ancho or other chili powder and add one teaspoon each of dried oregano, ground cumin, and cayenne pepper.

You don’t need to mix the seasonings on the spot every time you need a barbecue rub, but I’d try to use up each batch and make a fresh one every 3 to 4 weeks.

There are two ways to use a barbecue rub. The first is to apply it right before grilling or smoking, in which case it acts as a sort of seasoned salt. The second is to rub it into the meat a few hours or even a day before you plan to cook it, in which case the seasonings partially cure the meat, resulting in a richer, more complex flavor.

Related Video

Great rub, also makes a great marinade. Place the dry ingredients in a bowl add 1/2 cup honey and 1/2 water, mix well, add meat and marinate several hours. This was great on lamb chops. The sweetness fron the honey mixed well with the tartness from a little tatziki (sp) sauce.

Good and easy rub! I use it often.

My husband made this for father's day & it was excellent. He used buffalo rib eyes since the beef rib eyes looked so fatty.

These steaks were really good. I used NY strip steaks because they looked better the day I bought them. It doesn't really matter which cut you prefer. I didn't use the olive oil and it worked beautifully as a dry rub. Might up the coriander next time just because I really like it.

Made this recipe for my steak-loving boys. They were not impressed with my efforts and felt the rub over-powered the flavor of the steak. My husband and I loved it though and will make it again for the two of us.

I had a huge and $ problem with this recipe. The olive oil that was added to the rub caused my grill to flare unmercifully and my steaks were charred beyond recognition. The one steak that did not receive the rub came out fine. Don't want others to risk their pricey steaks. I think a dry rub would have been just fine on this meat.

I really liked the combination of spices used in this rub. I followed the advice of another reviewer and added more cayenne pepper and brown sugar. It wasn't bad on steak, but I think the rub would actually taste better on beef ribs or pork.

Savory!! I always have all of these spices in my spice cabinet. I can't beleive I never thought to combine them for a rub. I have been experimenting for a long time for a steak rub. I found one!! I am not a big steak eater but with this great rub I even had some of my picky,picky,picky, husband's steak!! (I did marinate it for about 9 hours)

Delicious! The spice rub gives the steaks a wonderful flavor. I've made this many times already. In fact, I pre-mix the spices so it's ready to use any time. I have also tried the steaks broiled and they turned out beautifully. I can't wait to try it on chicken too.

Didnt think it was too spicy in fact I added another 1/4 tsp cayenne. Would add 1-2 tbls of brown sugar too. Very much like Athur Bryant's BBQ sauce in Kansas City.

I used this rub on a sirloin tip oven roast and it turned out delicious. I didn't find the combination of spices too overwhelming - despite the large quantity of ground cumin called for. I can see this rub working well with lamb and even turkey. Definitely give it a try!

This was alright, but the rub was a little overwhelming. The steak was more or less lost in the intense flavor.

It gave the steaks excellent flavor.

This was good, but I think we prefer our rib eye plain. It was quite spicy and I felt it took away from the naturally good taste of the meat. I may have used too much rub(I used half the rub amt on about 1.5llbs. of meat). I might consider using it on tenderloin which I feel is more bland and needs some taste or I could see it being very good on lamb. Also, letting it sit for 4 minutes and then slicing it to serve made it cold.

At first bite I wasn't sure about this rub, but once you get into the steak it mixes wonderfully with the meat juices. For any steak done rare to medium the spices compliment the meat, and the recipe is quick and easy to make.

The spices were interesting mixed together. I've realised I prefer to marinate the meat in herbs instead of spices. Nevertheless, it was very much appreciated by guests. Will probably make it again

Not bad. A little spicy for my taste, but my husband loved it.

I've used this recipe so often since it was published, that I don't even measure anymore. It's a great combination and always receives great praise. Try it on salmon too.

We realy liked it and will try to make it again with chicken.

Very easy and delicious. I would make this again in an instant!

The rub adds a nice flavor to the meat.

I served this at a dinner party and my friends really liked it and it's easy to make ahead.

I've grilled steaks and chicken with this recipe and both came out great. The chicken was even better the next day.

Easy Mediterranean Herb and Spice Mix

(89 votes, average: 3.83 out of 5)

This Easy Mediterranean Herb and Spice Mix is really simple to make and extremely versatile. Use it as a rub for chicken, pork or fish or use as a general seasoning for soups and stews.

  • Author:Daryl
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 55 grams (11 tsp)
  • Category: Spice Mix
  • Cuisine: Mediterranean


1tsp freshly ground black pepper

1 tsp each or freshly roasted and ground coriander and cumin seeds

2 tsp hot or sweet Spanish smoked paprika

1 1/2 tsp fine sea salt or kosher salt


mix all ingredients together in a small bottle or bowl.

Store in a container or use immediately.

This recipe makes a small batch of approximately 55 grams of mix


Increase the batch to whatever amount you would prefer by using the multiplier on the recipe card

Stores well in a sealed container for about a month. Spice mix will lose its flavour because of the freshly ground and roasted ingredients used. I prefer making batches as I need them instead

Add 1 tsp of herbes de provence for a variation of flavour

Keywords: Mediterranean Herb and Spice Mix, Spice Mix, Herbs, Easy Mediterranean Rub, Mediterranean Rub


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