Quick Mediterranean Spice Rub Recipe
Make this quick Mediterranean spice rub to use for grilling, roasting and more. It brings SO much flavor to any meat or vegetable.
Another spice rub recipe? Yep, 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.
I have a couple of favorites I use in rotation:
- 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 now 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 Recipe
Ingredients
- kosher salt (variation to use sea salt)
- paprika
- black pepper
- dried thyme
- dried oregano
- summer savory (or more marjoram if you don’t have this)
- marjoram
- crushed dried rosemary
- dry mustard
Directions
Mix all the spices together and store in an airtight container for six months.
TIP: you can use a spice grinder if you have one to make the dried herbs finer and combine everything a bit more.
Grilling Paste
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 add amazing flavor your food (the key is remembering, a-hem).
Mediterranean Spice Blend Meal Idea
To give you an idea of one of the ways to use this herbed spice rub, here’s an easy meal idea right before it went in the oven, Mediterranean Chicken & Vegetables:
- 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 well, and sprinkle a bit more, mixing more to coat the vegetables. Spread evenly on a large baking sheet.
- Make a paste with 1 tablespoon of olive oil and a spoonful of the spice rub and brush it over chicken legs. Arrange the legs on top of the vegetables. (Optional – squeeze half a lemon over everything before putting it in the oven to up the Greek flavors.)
- Roast in a 400 degree oven for 45-60 minutes, until veggies are tender and the chicken juices run clear when pierced with a knife.
I love easy sheet pan meals like this!
It’s totally company worthy, too, and will get you a lot of compliments. Only you will know how easy it was and the spice blend that made your basic meat and potatoes turn into something special.
Well, me too – and all of An Oregon Cottage’s readers, now that I think about it – but you know what I mean!
Yep, you’ve got to love a good spice rub!
Every pantry should have at least one, and hopefully more, at your fingertips at all times, don’t you think?
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Mediterranean Spice Rub
Ingredients
- 1/4 cup kosher salt (or 2 tablespoons of sea salt)
- 2 tablespoons paprika
- 2 tablespoons black pepper
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons dried summer savory (can omit or use more marjoram and/or a teaspoon of dried mint)
- 1 teaspoon dried marjoram
- 1 teaspoon crushed dried rosemary
- 1 teaspoon dry mustard
Instructions
- Mix all ingredients together in a small bowl, using the back of a spoon to break up the paprika and mustard while mixing thoroughly. Alternatively, use a spice grinder to finely chop all the dried herbs and seasonings together.
- Transfer to an air tight container to store up to six months.
To make grilling/roasting paste:
- Mix 2 tablespoons spice rub to about 2 teaspoons olive oil (or until desired consistency). Brush or rub all over any meat or seafood prior to grilling or roasting.
- TIP: Coat the meat with the paste early in the day and let it marinate until cooking time for the best flavor.
Notes
- Cut up potatoes, carrots, onions, and peppers – however many you need for your meal. Throw them in a bowl and toss with a couple tablespoons of olive oil.
- Sprinkle with Mediterranean spice rub, mix well, and sprinkle a bit more, mixing more to coat the vegetables. Spread evenly on a large baking sheet.
- Make a paste with 1 tablespoon of olive oil and a spoonful of the spice rub and brush it over chicken legs. Arrange the legs on top of the vegetables. (Optional – squeeze half a lemon over everything before putting it in the oven to up the Greek flavors.)
- Roast in a 400 degree oven for 45-60 minutes, until veggies are tender and the chicken juices run clear when pierced with a knife.
Nutrition
More Easy Grilling Ideas
Re the query about savoury – there is also a herb called winter savoury which has a different flavour. I much prefer summer savoury.
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!!
Hi Jami what is savory?
It’s an herb, Julie – I probably should go in and specify ‘summer savory.’ Here’s what Wikipedia says:
“Summer savory is a characteristic ingredient of herbes de Provence, a fairly standard mixture of dried herbs sold in most French food stores”
You can read more on Wiki here: http://en.wikipedia.org/wiki/Summer_savory
Thanks