Greek Spice Rub

Do you have a go-to spice rub in your pantry that pretty much goes with everything? Well, this is mine. Along with a simple herbs de Provence salt rub, this easy-to-make Greek spice rub can completely change the flavour meal in a matter of minutes and always has a spot in my pantry. Sprinkle my Greek seasoning mix over roast vegetables, mix it into unsalted butter for an easy roast chicken rub, season a roast lamb leg, or dust the top of a grilled vegetable pizza for a Mediterranean kick.

Let’s get started. This is what you’ll need…

• Dried oregano
• Fresh rosemary – strip a 5cm sprig of fresh rosemary of its leaves and chop them finely.
• Lemon zest – be sure to just skim the zest off the rind of the lemon
• Sea salt flakes. My go-to salt is Murray River salt flakes. I always have a jar for cooking besides the stove.
• Pantry spices – onion powder, garlic powder, sumac, freshly cracked black pepper

The Details

1. Pop all the ingredients in a mortar and pestle and gently grind for 10 seconds.
2. Job done. Go forth and sprinkle that Greek spice rub everywhere!

What’s sumac?

Sumac is a subtropical plant that produces berries. These berries are then dried and ground for use in dry rubs, marinades, countless middle eastern dishes as well used as a vibrant and colourful garnish. It gives off a bold, tangy, citrus flavour, but funnily, has no aroma. Try it sprinkled over a fillet of white fish before grilling.

Tools you’ll need

Zester or fine grater to zest the lemon and a cooks knife. Pretty simple really. I like to use my mortar and pestle to lightly grind everything up and mesh those flavours together, however it’s not totally necessary.

How to use Greek Spice Rub

• Drizzle 2 tbsp extra virgin olive oil over a butterflied leg of lamb. Rub the Greek spice all over and massage a little. Roast until medium-rare.

• Sprinkle over your roast vegetables before cooking.

• Use as a grilling spice and sprinkle over lamb chops or chicken thighs before grilling on the bbq.

• Pop aside a few leftover slices of the leg of lamb (from above). Top a pizza dough base with a little pizza sauce, mozzarella, thinly sliced Greek spiced lamb as well as some roasted capsicum, Spanish onion and a few ribbons of zucchini. Bake until cooked!

Storage

Now this recipe makes enough for 1 roast chicken or leg of lamb. If you make a bigger batch, you can store any excess in a preserving jar in the pantry.

Let me know in the comments what your go-to spice rub is and how you use it

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