Makes over 6 tbsp
This is terrific on lamb instead of the usual Dijon mustard, rosemary and garlic.
Also try it on chicken or chicken pieces, pork tenderloin and just about anything else. Fire up that grill and use it liberally.
Store it in an airtight container and use within 2 -3 weeks as the flavors will eventually deteriorate over time.
2 tbsp ground cumin (I roast my cumin and grind it so it is more pungent)
4 tsp ground turmeric
2 tsp paprika, not smoked
2 tsp ground coriander
2 tsp oregano
1 tsp garlic powder
1&1/2 tsp salt
fresh ground pepper, a few good grinds
1 tsp Chile flakes, more or less depending on your heat tolerance
Combine and store in an airtight container for up to a few weeks if not using right away.
Depending on how much meat you have really depends on how much rub you use.