| Prep Time | 10 Minutes |
| Servings |
|
Ingredients
- 6 T Herbes De Provence
- 3 T Dried Oregano
- 3 T Dried Dill
- 3 T Dried Rosemary
- 3 T Coarse Sea Salt
- 2 T ground black pepper
- 1 T Garlic Powder
- 1/2 tsp Cayenne Pepper
Ingredients
|
|
Instructions
- Combine all the ingredients in a mixing bowl and stir. Store in an airtight container for up to 6 months. Apply this rub 3 to 24 hours in advance before grilling chicken, lamb or seafood. Sprinkle 2 to 3 teaspoons per pound of meat then gently rub it in with your fingertips.
Recipe Notes
© Galley Chef All Rights Reserved