---
title: Xinjiang BBQ rub
date: 2024-06-04
tags:
- asian
- bbq
- dryrub
- spicemix
preptime: 0
cooktime: 30

ingredients:
- label: Cumin Seeds
  amount: 2
  unit: tablespoon
- label: Chili flakes
  amount: 2
  unit: tablespoon
- label: Black pepper corns
  amount: 1
  unit: tablespoon
- label: Szechuan pepper corns
  amount: 1
  unit: tablespoon
- label: Ginger (dried, ground)
  amount: 1
  unit: tablespoon
- label: Garlic (dried, ground)
  amount: 1
  unit: tablespoon
- label: Chili powder
  amount: 2
  unit: tablespoon
- label: Salt
  amount: 1
  unit: tablespoon

stages:
- label: Toasting
  steps:
  - Toast the cumin seeds for a few minutes, until fragrant
  - Toast the szechuan pepper corns for a few minutes, until fragrant
- label: Grinding
  steps:
  - Grind the chili flakes to a rough powder
  - Grind the cumin seeds to a fine powder
  - Grind the szechuan pepper corns to a fine powder
  - Grind the black pepper corns to a fine powder
  - Grind the salt to a fine powder
- label: Mixing
  steps:
  - Combine all spices and mix them together
---

A slightly spicy Chinese streetfood BBQ rub. In my experience, this works well
for chicken or lamb skewers.