The Mediterranean Smokehouse Rub captures the timeless charm of coastal cooking, where smoky flavors meet the sun-drenched aroma of herbs and citrus. Imagine the essence of rosemary, oregano, and thyme mingling with smoked paprika and lemon peel, a perfect balance of warmth, zest, and depth. It’s the kind of seasoning that transforms ordinary meals into something that feels like an outdoor feast by the sea, where every bite carries a whisper of sunshine and smoke.

Mediterranean Smokehouse Rub Recipe

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Servings

servings

Prep time

minutes

Total time

minutes

A bold, aromatic blend of smoked salts, paprika, herbs, and citrusy lemon peel, the Mediterranean Smokehouse Rub adds smoky, zesty flair to meats, seafood, and vegetables. Yields about ½ cup and keeps fresh for up to 3 months in an airtight container.

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Ingredients

1 tbsp Fine Sea Salt
1 tbsp Flaky Smoked Salt
1 tbsp Sweet Paprika
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Crushed Dried Rosemary
½ tsp Ground Cumin
½ tsp Finely Grated Lemon Peel (Sub: Dried Lemon Peel Powder)
½ tsp Light Brown Sugar
¼ tsp Freshly Ground Black Pepper
¼ tsp Red Chili Flakes

Directions

Add all the ingredients to a mixing bowl or a plate.
Mix everything until perfectly combined.
Use as preferred or store the dry rub in an air-tight glass spice container and refrigerate for up to 3 months

Notes

Yields about ½ cup, enough for 8–10 servings.</li>
Customize with extra smoked paprika for depth, brown sugar for sweetness, or more lemon peel for a citrusy lift. If using fresh lemon peel, refrigerate and use within 3 months; with dried lemon peel, store in an airtight jar away from light and heat for up to 6 months.
Apply 1 tablespoon per 500 g of meat or vegetables and let rest for 30 minutes, or mix with olive oil and lemon juice for a flavorful marinade.