Lake Washington Lebanese Rub
Yield: about 1 cup
What are now known as spice rubs are just old school seasoning salts, with less salt and better flavor. Try this one on lamb, chicken or vegetables.
Combine all ingredients in a small jar, close the lid, and shake to combine. Use immediately or store in a cool, dark spot for up to 6 months.
To use a rub, sprinkle a moderate layer on your protein and gently spread with your fingers, making a uniform coating. Cook as you prefer, based on personal grilling experience or a specific recipe.
Recipe by, PCC food writer