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---
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.
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