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.
The spice rub will keep at room temperature for up to 1 month.
Skirt steak, pork, chicken legs, any oily fish: marinate just before grilling.
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