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Sweet Chimichurri Rub

Chimichurri, the Argentinean marinade of herbs and peppers, is the inspiration for this citrus and parsley concoction. Even though chimichurri is traditionally used with beef, this rendition is lighter and sweeter, giving it an affinity for light meats and seafood. Try to use this rub quickly; the parsley deteriorates within a few days. Dried citrus peel is readily available in the spice aisles of most grocery stores.

GOOD WITH

Seafood: any fish or shellfish

Poultry: chicken, turkey, game hen, duck

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT ½ CUP)

1 tablespoon ground dried lemon peel

1 tablespoon ground dried orange peel

1 tablespoon sugar

½ cup chopped fresh flat-leaf parsley

1 teaspoon dried oregano

2 teaspoons kosher salt

1 teaspoon ground black pepper

¼ teaspoon cayenne pepper

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for a day.

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TIMING

Prep: 5 minutes

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Green Chimichurri Rub

Here’s a rub that delivers the traditional flavors of chimichurri without having to wait for a marinade to seep into the meat. It’s instantly flavorful and can be used as a seasoning at the table or as a rub for grilling. As with any rub that has a high proportion of fresh ingredients, you should try to use it all right away.

GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal, beef

INGREDIENTS (MAKES ABOUT ½ CUP)

2/3 cup finely chopped fresh flat-leaf parsley

2 cloves garlic, minced

2 tablespoons grated onion

2 teaspoons kosher salt

¼ teaspoon ground black pepper

½ teaspoon dried marjoram

½ teaspoon crushed red pepper flakes

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for a day.

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TIMING

Prep: 5 minutes

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Habanero Zaa’tar Spice Rub

Zaa’tar is a traditional Arab spice blend of sour sumac berries and thyme leaves. In the Middle East it is often combined with sesame seeds and served as a table condiment or sprinkled on flatbreads right before they are baked. Ours is ignited with a hit of habanero chile, which helps to transform it from a seasoning into a rub. Sumac is a gorgeous maroon-red powder that delivers a pleasant sour flavor and a floral fragrance without adding acid. It is sold in Middle Eastern groceries, or you can order it online from www.zamourispices.com or www.penzeys.com.

GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT 1/3 CUP)

2 tablespoons sesame seeds

1 tablespoon sumac

1 tablespoon dried thyme

1 teaspoon ground black pepper

1 teaspoon kosher salt

½ teaspoon ground habanero chile

DIRECTIONS

1. Grind the sesame seeds with a mortar and pestle or spice grinder.

2. Combine the ground sesame seeds with the remaining ingredients.

3. Store in a tightly closed container at room temperature for up to 1 month.

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GETTING CREATIVE

• Team this rub with Harissa Dip (page 396) for a flavor inferno.

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Moroccan Rub

Morocco food smells of cinnamon, coriander, and thyme; it’s stained yellow with turmeric and rouged with paprika. This fragrant sweet and savory rub attempts to capture the cacophony. Although it looks drab brown before cooking, it blooms gold when subjected to heat.

GOOD WITH

Seafood: shrimp, scallops, salmon, any dark-fleshed fish

Poultry: chicken, turkey, game hen, duck

Meat: lamb, beef, pork, veal

INGREDIENTS (MAKES ABOUT ½ CUF

2 teaspoons ground cinnamon

2 tablespoons dried thyme

1 teaspoon ground dried lemon peel

2 teaspoons ground coriander

1 teaspoon ground turmeric

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon ground black pepper

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator