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Cumin Spice Rub
from Marinades(Crossing Press, 1992)
Lately, cooks have become more aware of spicy food from Southeast Asia and the
Southwest. The North African spices are just as complex, maybe even more so. The
emphasis there is on sweet spices that once were traded throughout the Orient, with a bit
of heat added. A little bit of this rub goes a long way. A tablespoon per chicken breast is
all you need, or about 1/4 cup for a pound of shrimp.
Yield: 3/4 cup
Recommended cuts: Shrimp (2 to 4 hours); chicken breasts (4 to 6 hours),
kabobs (3 to 4 hours); beef or lamb kabobs (4 to 6 hours)
Jim Tarentino is the author of Sorbets! For the past few years, he has prepared his outstanding recipes in Philadelphia's "The Book and Cook" festival.