Mediterranean Herb Rub

Mediterranean Herb Rub

This rub is where mediterranean elegance meets backyard barbecue soul. It is exceptionally fragrant and works best on lighter proteins.

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Course: BBQ, Chicken, Rubs, Seafood

Cuisine: American, Mediterranean

Ingredients

  

• 3 tablespoons Dried tarragon
• 3 tablespoons Dried dill
• 3 tablespoons dried thyme
• 3 tablespoons dried rosmery
• 3 tbsp kosher salt
• 2 tbsp dried lemon peel
• 1 tablespoons granulated garlic

Method

 

1. “Combine all the ingredients in a mixing bowl and stir to mix.
2. Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

This isn’t your standard grocery store Mediterranean Herb Rub. By taking the floral, aromatic profile of French herbes de Provence and applying the heavy-application logic of a Kansas City rub, you get a seasoning that creates a crust unlike any other.

Why This Rub Works

• Aromatic Depth: The combination of tarragon and dill provides a “bright” flavor profile that cuts through the char of the grill.
• Textural Contrast: Using garlic flakes instead of powder adds small bits of toasted savory flavor that “pop” when they hit the heat.
• Versatility: While many BBQ rubs are too heavy for seafood, the herbal base here complements salmon, shrimp, and white fish perfectly.

Pro-Tip: Toasting Your Way to Flavor

To take this rub from great to “restaurant quality,” consider toasting your dry ingredients.

How to Toast Spices:

1. Place a dry cast-iron or stainless steel skillet over medium heat (avoid non-stick pans for this).
2. Add your herbs and spices and toss frequently.
3. Toasting brings out the aromatic oils and lightly caramelizes the herbs—similar to roasting a coffee bean.
4. Be Careful: Herbs can burn quickly. Once you smell a strong, pleasant aroma, immediately pour them into a heatproof bowl to stop the cooking process.

Best Pairings for Mediterranean Rub

• Roasted Chicken: This rub thrives under the skin of a whole bird.
• Lamb Chops: The rosemary and tarragon are classic partners for the gamey richness of lamb.
• Grilled Seafood: Try it on thick swordfish steaks or large grilled shrimp.
• Vegetables: Toss zucchini or eggplant in olive oil and this rub before roasting for a quick Mediterranean side dish.

Conclusion

This Mediterranean Herb Rub proves that “barbecue” doesn’t always have to mean heavy chili powder and cumin. By focusing on bright, floral herbs and the citrus kick of lemon pepper, you can bring a fresh, sophisticated flavor to your next cookout.