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Greek Rub




Source of Recipe


From "The Barbecue Bible" by Steven Raichlen






List of Ingredients



• 1/3 cup coarse kosher or sea salt
  
• 1/3 cup cracked black peppercorns
  
• 1/3 cup coarsely crumbled dried oregano (preferably Greek)
  
• 2 Tbsp dried dill
  
• 2 Tbsp extra-virgin olive oil
  






Instructions



1. Combine the salt, cracked peppercorns, oregano, dill and oil in a bowl and stir to mix. The spices should be coated with oil but not stick together. Store in an airtight jar in your spice cupboard for up to 3 months.
   
   Makes about 1 cup,
   enough for 6 to 8 pounds lamb or fish.