Rub meat, fish fillets or seafood lightly with olive oil & salt (to taste), then rub the dry mix & press well into meat, refrigerate for an hour before grilling, pan-searing or roasting.
To make a marinade for roast chicken: whisk 1/4 cup rub with 1/2 cup olive oil, the juice of 1-2limes (opt) and 3tbsp red wine vinegar
PARSLEY, ONION, OREGANO, SAVOURY, GARLIC,
RED CHILI FLAKES, BASIL, SWEET SMOKED PAPRIKA, THYME, BLACK PEPPER.
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