Mediterranean Spice Rub Recipe

Mediterranean Spice Rub for grilling, roasting and more - An Oregon Cottage

Another spice rub recipe? Oh yeah, we love our spice rubs around here! It’s just amazing the flavors they can bring to the most basic of foods – from chicken, pork or shrimp to potatoes, carrots and onions:

  • Our basic, All Purpose Spice Rub is a bit sweet, a bit savory, and a bit spicy. We use it on oven fries, in hamburger patties, coating roasted vegetables and lots more.
  • Tex-Mex Spice Rub brings more spice to anything you want a southwestern spin on. Not only have I used this in all the applications I listed for the basic rub, I’ve also used it to give a southwestern spin to vinaigrette-based slaws – it’s really good!

And this new Mediterranean spice rub brings a different layer of flavors from the added herbs that reminds me of our time in Greece.

Mediterranean Spice Rub and Olive Oil Makes a Grilling Paste - An Oregon Cottage

Since this spice rub doesn’t contain any sugar, it makes a great grilling and roasting paste when mixed with a bit of olive oil. If you remember to rub it all over your meat or seafood early in the day, it can marinate until dinner to really flavor your food. The key is remembering, a-hem.

Mediterranean Spiced Chicken and Vegetables - An Oregon Cottage

To give you an idea of one of the ways I use this herbed spice rub, here’s an easy meal I made recently which I photographed right before I put it in the oven:

  • Cut up potatoes, carrots, onions, and peppers.
  • Throw them in a bowl and toss with a couple tablespoons of olive oil.
  • Sprinkle with Mediterranean Spice rub, mix, and sprinkle a bit more, mixing well to coat the vegetables.
  • Make a paste with olive oil and some of the spice rub, rub it over chicken legs and arrange the legs on top of the vegetables. {Optional – squeeze half a lemon over everything before putting it in the oven.}
  • Roast in a 400 degree oven for 45-60 minutes, until done.

I love meals like this! And it’s totally company worthy and will get you a lot of compliments – only you will know how easy it was and what made your basic meat and potatoes turn into something special. Well, me too – and all of AOC’s readers, now that I think about it – but you know what I mean, ha!

Mediterranean Spice Rub - An Oregon Cottage

Yep, you gotta love a good spice rub! Every pantry should have at least one, and hopefully more, at your disposal at all times, don’t you think?

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Mediterranean Spice Rub {For Grilling, Roasting & More}

  • 1/4 c. kosher salt
  • 2 Tb. paprika
  • 2 Tb. black pepper
  • 2 Tb. dried thyme
  • 2 Tb. dried oregano
  • 2 Tb. dried summer savory
  • 1 tsp. dried marjoram
  • 1 tsp. crushed dried rosemary
  • 1 tsp. dry mustard
  1. Mix all ingredients together in a small bowl, using the back of a spoon to break up the paprika and mustard while mixing thoroughly.
  2. Transfer to an air tight container to store.
  3. To make grilling/roasting paste: mix 2 Tb. spice rub to about 2 tsp. olive oil, or until desired consistency and rub all over any meat or seafood prior to grilling or roasting . Coat the meat early in the day and let it marinate until cooking time for the best flavor.

Makes 3/4 cup

 

Comments

  1. Michele Laughlin says

    Hi Jami,
    I’ve decided to try the Engine 2 diet for a while (health reasons) and made this today for a vegan/no oil/no dairy stuffed pepper recipe….fabulous! Thank you!!

  2. Lisa from Iroquois says

    Re the query about savoury – there is also a herb called winter savoury which has a different flavour. I much prefer summer savoury.

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