Chili Cumin Rub Recipe 415

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ALL-PURPOSE SPICE RUB



All-Purpose Spice Rub image

The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)

Number Of Ingredients 18

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)
Cumin
Coriander
Chili Powder
Turmeric
Curry powder
Ground ginger
Cardamom
Dried tarragon
Marjoram
Rosemary
Dill or basil

Steps:

  • In a small bowl, combine all the ingredients, using your hands to break up the sugar.
  • Replace some of the paprika with cumin, coriander and chili powder.
  • Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
  • Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.

JOHNNY'S SPICE RUB



Johnny's Spice Rub image

This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.

Provided by Johnny

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 25

Number Of Ingredients 9

1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
½ teaspoon dried oregano

Steps:

  • In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.2 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, Sodium 283.5 mg, Sugar 0.8 g

COFFEE-CHILE DRY RUB



Coffee-Chile Dry Rub image

This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.

Provided by Matt Lee And Ted Lee

Categories     barbecues

Time 5m

Yield About 1 cup, enough for 4 to 6 large steaks

Number Of Ingredients 6

1/4 cup finely ground dark-roast coffee
1/4 cup ancho chile powder
1/4 cup dark brown sugar, tightly packed
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon ground cumin

Steps:

  • In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
  • Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams

CHILE-LIME RUB



Chile-Lime Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 7

1 tablespoon chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime

Steps:

  • Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

CHILI RUB



Chili Rub image

Make and share this Chili Rub recipe from Food.com.

Provided by Karen From Colorado

Categories     Low Cholesterol

Time 5m

Yield 6 teaspoons

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4-1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Mix all ingredients in a small bowl.
  • Rub evenly over desired meat.

Nutrition Facts : Calories 6.9, Fat 0.3, SaturatedFat 0.1, Sodium 199.3, Carbohydrate 1.2, Fiber 0.7, Sugar 0.2, Protein 0.3

CHILI-CUMIN RUB RECIPE - (4.1/5)



Chili-Cumin Rub Recipe - (4.1/5) image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano leaves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Steps:

  • Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.

CHILI CUMIN PORK RUB



Chili Cumin Pork Rub image

Rub pork tenderloins with this exciting medley of seasonings to ignite a burst of flavor.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 8

Number Of Ingredients 8

1 tbsp McCormick Gourmet™ Organic Chili Powder
1 1/2 tsps McCormick Gourmet™ Organic Cumin, Ground
1 1/2 tsps McCormick Gourmet™ Organic Garlic Powder
1 1/2 tsps McCormick Gourmet™ Oregano, Mexican
3/4 tsp McCormick Gourmet™ Sicilian Sea Salt
1/2 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/4 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon
2 pork tenderloins about 1 pound each

Steps:

  • Mix seasonings in small bowl. Rub seasoning mixture all over pork
  • Refrigerate 30 minutes or longer for extra flavor
  • Grill over medium heat 20 minutes or until desired doneness, turning pork occasionally. Let stand 5 minutes before slicing

Nutrition Facts : Calories 141 Calories

CUMIN-CHILE PORK KEBABS



Cumin-Chile Pork Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
1/4 cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
1/4 cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil

Steps:

  • Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  • Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  • Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  • Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  • Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

CUMIN-CORIANDER PORK RUB



Cumin-Coriander Pork Rub image

A slightly spicy rub that is great on pork. It would also flavor beef well and makes a good gift, too!

Provided by TYRIX16

Categories     Sauces and Condiments

Time 5m

Yield 16

Number Of Ingredients 7

2 tablespoons kosher salt
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder
1 tablespoon paprika
1 ½ teaspoons ground allspice
1 ½ teaspoons ground black pepper

Steps:

  • Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
  • To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 744.4 mg, Sugar 0.2 g

CHILE RUB



Chile Rub image

Yield makes 10 teaspoons

Number Of Ingredients 6

1 tablespoon plus
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon coarse salt

Steps:

  • In a small bowl, mix all ingredients. The brown sugar will caramelize slightly when cooked, giving foods a sweet, tasty glaze.Try it on whole chicken or turkey, pork (tenderloin or chops), and most cuts of beef.
  • Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub. Just add some salt (and sometimes sugar) to heighten the flavor.
  • Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
  • Which rub to use depends on the food you're preparing. The heartier the food, the stronger the rub should be. A piquant rub made with paprika and other spices is a good match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb mix.
  • A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like. Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week. Make sure to label and date the containers.

CHILI-RUBBED CHICKEN



Chili-Rubbed Chicken image

A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.

Provided by lazyme

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons coarse salt
1 teaspoon cracked black pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 whole chickens, each halved

Steps:

  • Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
  • Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
  • Let stand 1 to 2 hours.
  • Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

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