Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES ABOUT 1 CUP

How to Make It

Step

In a small dry skillet, toast the cumin and coriander seeds over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar, add the remaining ingredients and grind to a fine powder.

Make Ahead

The spice rub will keep at room temperature for up to 1 month.

Serve With

Skirt steak, pork, chicken legs, any oily fish: marinate just before grilling.

You May Like