Makes 120 ml
Make a big batch of this versatile dry braai rub and store in a jar to have on hand for a variety of meals. Making your own dry rub or marinade is much healthier than buying store-bought – as you know exactly what goes into it.
1 tbsp (15 ml) ground coriander
4 tsp (20 ml) paprika
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) dried thyme
2 tbsp (30 ml) dried origanum
2 tsp (10 ml) dried rosemary
- Mix all the ingredients together. Meat, chicken, fish or veggies should only be seasoned with salt and pepper before braaiing it. Use no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
- 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.
- To use as a dry rub: Rub 4 tsp (20 ml) or to taste on 750 g meat, like steak, chicken, other meat or even veggies. Allow to marinate for 30 minutes or braai immediately.
- To use as a marinade: Mix 4 tsp (20 ml) of the rub with ¼ cup (60 ml) olive or avocado oil and 2 tbsp (30 ml) lemon juice. This is enough for about 1,5 kg or 8– 10 portions.
- Place marinade in a large mixing bowl, add ingredients to be marinated and mix until well coated. Marinate for 1-2 hours or overnight.
- 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.
- For a spicier rub, substitute all, or half of the paprika with chilli powder or cayenne pepper.