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Tasty Thursday – Fajitas BBQ Rub – For Chicken, Fish or Veggies

By December 20, 2012April 16th, 201412 Comments

Happy Tasty Thursday!

Today we are going to make a dry rub from scratch. Throw away the processed store bought junk and make your very own, healthy rub. This recipe will make about a 1/2 cup so you can store the rest and use it for a quick meal.


Use 2 tbsp of spice rub mix to add to poultry or fish. Cover and refrigerate for at least 30 minutes, 4 hours is better or overnight. I have used this rub without marinating and it still tasted great. You can also marinate and freeze your meat for 1-2 months.


To use this rub as a flavoured crust for searing and barbecuing, pat dry onto meat. To allow flavours to infuse better when marinating, use 1 tsp of oil per portion of meat.


For every 4 servings:

1 lb/500 g bonelesss meats/poultry or
1-1/2 lb/750 g bone0in meat/poultry or
1 lb/500 g fish

fat burning recipes

Fajitas BBQ Rub - For Chicken, Fish or Veggies
Recipe type: Dry Rub
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
  • ¼ cup sweet paprika
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • ¼ cup seat salt (I use just under 2 tbsp)
  • ¼-1/2 cup black pepper
  • 2 tsp cayenne pepper
  1. Mix all ingredients together, adding sea salt, black pepper and cayenne pepper slowly and adjusting to your liking. Taste test while adding those three ingredients.
  2. Mix well with hands or a spoon and add to vegetables, poultry or fish. Or store it in a plastic bag or container.

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