Serves: 5
Total Calories: 88
Combine the salt, peppercorns, oregano, dill, and oil in a bowl and stir to mix. The spices should be coated with oil but not stick together. Store in an airtight jar away from heat or light for up to 6 months.
Makes about 1 cup enough for 6 to 8 pounds lamb or fish
This Greek Rub recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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