For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2003
In small bowl, stir together sesame seeds, lemon rind, coriander, cumin, salt ; and cayenne pepper. Store rub in airtight container for up to 1 month. Makes about 1/3 cup (75 mL), enough for 12 servings of meat or poultry.