Tested till perfect Mediterranean Spice Mix

Mediterranean Spice Mix

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2001

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1/3 cup (75 mL)


  • 3 tbsp 3tbspdried rosemary
  • 2 tbsp 2tbspground cumin
  • 2 tbsp 2tbspground coriander
  • 1 tbsp 1tbspdried oregano
  • 2 tsp 2tspcinnamon
  • 1/2 tsp 1/2tspsalt


In small bowl, stir together ingredients.

For every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish), rub with 2 tbsp (25 mL) spice mix. Cover and refrigerate for at least 4 hours or for up to 12 hours.

For shorter preparation time, brush food with mixture of 4 tsp (20 mL) spice mix, 1 tbsp (15 mL) vegetable oil and 1 clove garlic, minced, for every 4 servings; let stand for 5 minutes or cover and refrigerate for up to 4 hours.

Store dry spice mixes in airtight containers for up to 6 months.

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