This is a very versatile rub and can be used on all different types of proteins: beef, lamb, pork, fish and chicken.   I also use it for my Thanksgiving turkey! Triple the recipe and have some left over for another time. Store in jars or baggies.

What You’ll Need:

1 Tablespoons paprika

1 Tablespoon cumin

1 Tablespoon coarse salt

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon dried oregano

1 Tablespoon dried thyme

½ teaspoon cayenne pepper (you can add more cayenne if you like it hotter!)

½ teaspoon fresh ground pepper

1 Tablespoon olive oil

What to Do:

In a small bowl, combine all seasonings well.

Pat-dry protein of your choice. Brush with olive oil and generously coat spice mixture on both sides.  Grill on medium heat or pan-sear.

You can also sauté your protein. If you choose this method, coat spice mixture on both sides, heat large nonstick skillet over medium-high and add olive oil.  Then, sauté until desired doneness.  Enjoy!