Goes Great With:
Pork chops; chicken thighs; shrimp
Recipe information
Yield
Makes about 1/3 cup (3 oz/85 g)
Ingredients
1/4 cup (1 oz/30 g) ground cumin
1 teaspoon smoked paprika
1 teaspoon firmly packed light brown sugar
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Freshly ground black pepper
Preparation
Step 1
In a small, dry frying pan over low heat, toast the cumin, stirring often, until aromatic, about 30 seconds. Pour onto a plate and let cool.
Step 2
In a small container with a tight-fitting lid, stir together the cumin, paprika, sugar, coriander, cayenne pepper, and 1/2 teaspoon black pepper. Cover and shake vigorously to mix. Use right away, or store in a cool, dark place for up to 1 month.
Appears with permission from Williams-Sonoma. Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill. Recipes by Fred Thompson; photographs by Ray Kachatorian. Copyright © 2011 by Weldon Owen, Inc. and Williams-Sonoma, Inc.
