Category,
Ready In10 mins

Make a big batch of this dry rub and store in a jar to have in your kitchen for a variety of meals.

Serving Size
Makes 125 ml
Ingredients
15 ml ground coriander
15 ml paprika
10 ml ground cumin
30 ml dried thyme
30 ml dried origanum
10 ml dried rosemary
10 ml dried parsley
Method

1. Mix all the ingredients together. Meat, chicken, fish or veggies will only be
seasoned with salt and pepper before braaiing it. Use no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
2. Place rub in an airtight container or glass jar and store away from direct sunlight, like in a cupboard or drawer. The mixture will last for 2-3 months if stored correctly.
3. To use as a dry rub: rub 4 tsp (20 ml) or to taste onto 750 g meat, like steak,
chicken, other meat or even veggies. Allow to marinate for 30 minutes or cook
immediately.
4. To use as a marinade: mix 4 tsp (20 ml) of the rub with ¼ cup (60 ml) olive or canola oil and 2 tbsp (30 ml) lemon juice. This is enough for about 1,5 kg of food or 8 – 10
portions.
5. Place marinade in a large mixing bowl, add ingredients and mix until well coated. Marinate for 1-2 hours or overnight.
6. Braai over medium coals until cooked to your preference. Cooking time will depend
on the ingredient used. Brush with any extra marinade during the cooking time.

Tip
1. For a spicier rub, substitute all, or half of the paprika with chilli powder or cayenne pepper..

This recipe is in Cooking from the heart 4. Download PDF recipe book here.

Ingredients

Serving Size
 Makes 125 ml
Ingredients
 15 ml ground coriander
 15 ml paprika
 10 ml ground cumin
 30 ml dried thyme
 30 ml dried origanum
 10 ml dried rosemary
 10 ml dried parsley

Directions

Method
1

1. Mix all the ingredients together. Meat, chicken, fish or veggies will only be
seasoned with salt and pepper before braaiing it. Use no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
2. Place rub in an airtight container or glass jar and store away from direct sunlight, like in a cupboard or drawer. The mixture will last for 2-3 months if stored correctly.
3. To use as a dry rub: rub 4 tsp (20 ml) or to taste onto 750 g meat, like steak,
chicken, other meat or even veggies. Allow to marinate for 30 minutes or cook
immediately.
4. To use as a marinade: mix 4 tsp (20 ml) of the rub with ¼ cup (60 ml) olive or canola oil and 2 tbsp (30 ml) lemon juice. This is enough for about 1,5 kg of food or 8 – 10
portions.
5. Place marinade in a large mixing bowl, add ingredients and mix until well coated. Marinate for 1-2 hours or overnight.
6. Braai over medium coals until cooked to your preference. Cooking time will depend
on the ingredient used. Brush with any extra marinade during the cooking time.

2

Tip
1. For a spicier rub, substitute all, or half of the paprika with chilli powder or cayenne pepper..

3

This recipe is in Cooking from the heart 4. Download PDF recipe book here.

Dry braai rub