If you like to keep dinner prep simple, a homemade spice mix is a brilliant thing to have ready in the press. This dry rub uses just five ingredients you probably already have at home, and it takes minutes to put together.
I keep mine in an old salt jar with a sprinkle lid, which makes it really easy to control how much I’m shaking onto each piece of meat. It’s a handy trick for busy weeknights when you want a bit more flavour without any extra fuss.
How to use your spice mix
Sprinkle it onto the meat just before cooking, whether that’s in the oven, under the grill, or on the BBQ. If you have a little more time, you can rub it on up to 2 hours before cooking so the flavour has a chance to soak in.
This mixture is mild as it stands, but it’s easy to adjust to suit your family’s taste:
- For more heat, swap the paprika for cayenne pepper.
- For extra flavour, stir in some dried herbs along with the spices.
Ingredients
This quantity makes enough spice mix for around 5 meals. You’ll need 25g each of:
- Salt
- Pepper
- Garlic powder
- Ground cumin
- Paprika
Method
Simply measure out equal amounts of each spice and mix well. Store in an airtight jar or container with a sprinkle or shaker lid so you can control how much you use each time.
Tip: To keep the mix dry and fresh, pop 5 grains of rice into the jar. The rice absorbs any excess moisture, so your spice mix stays free-flowing for longer.
This recipe was originally shared with us by Wholesome Ireland, where you’ll find more family-friendly recipes.
Frequently Asked Questions
How long does homemade spice mix keep?
Stored in an airtight jar in a cool, dry press, a dry spice mix like this should stay fresh for several months. Give it a sniff before using — if the aroma has faded, it’s time to make a fresh batch.
Can I make a bigger batch?
Yes. Just keep the ratio the same — equal parts of each spice — and scale up the quantities to however much you need.
What can I use this spice mix on?
It works well on chicken (drumsticks and thighs are a family favourite), but it’s just as good on pork, beef, or even roasted vegetables.
Do I need to marinate the meat first?
No, you can sprinkle it straight on before cooking. If you have time, resting the meat with the rub on for up to 2 hours will give a slightly deeper flavour.
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