Rubs & Marinades

Last Updated on 14 July 2025 by Adrienne

All Purpose Brine

Brine is a wonderful way to make (especially white) meat a lot more succulent and tastier. I was introduced to brining by Michael Ruhlman and Brian Polcyn in their wonderful Charcuterie bible.

It is very simple to prepare.

Ingredients

Very Simple

• 2l of water
• 100g coarse salt
• 65g sugar

Simple

Add some garlic gloves, bay leaves, pickling spice and other herbs like sage for pork, fennel for fish etc. to enhance the flavours.

Instructions

Put the water and ingredients into a pot and bring to boil. Dissolve the salt and sugar. Let it cool down to room temperature and put it in the fridge to cool down even more. Add to meat and make sure the meat is fully covered. Leave the meat in the brine for 2 to 24 hours, depending on how much you want the brine to penetrate and the density of the meat.

Notes

• Try to use good quality (non-iodized) salt if possible
• Use brown instead of white sugar, if possible
• If you are in a hurry, use only 1 liter of water to dissolve the sugar and salt and then add 1 liter of ice and cold water

Dry Steak Rub

Ingredients

This is a quick, trusty recipe I use as a steak rub.

• 3 measures coriander seeds
• 1 measure black peppercorns
• ½ measure cumin seeds (if you like cumin)
• 1 measure garlic powder
• ¼ measure brown sugar

Instructions

Roast the coriander seeds, black peppercorns and cumin in a dry pan. Be careful not to burn the spices. Crush in a mortar and pestle or a spice grinder. In a measuring cup, mix the ground spices, garlic powder and sugar. Rub the steak at least 4 hours before cooking, but you can rub it 24 hours before the time.

Notes

• If you want the rub to be more a paste, add some olive oil.
• Do not add salt. Salt the steak while you are cooking
• Make sure your steak is room temperature before cooking it

Wet Steak Rub

This is very much the same a the Dry Steak Rub, but you add olive oil, Worcestershire sauce and Dijon mustard and replace the garlic powder with fresh garlic.

• 3 measures coriander seeds
• 1 measure black pepper corns
• ½ measure cumin seeds (if you like cumin)
• 1 garlic clove per measure, finely chopped
• ¼ measure brown sugar
• 1 measures Dijon mustard
• 3 measures olive oil
• 1 measure Worcestershire sauce

Roast the coriander seeds, black pepper corns and cumin in a dry pan. Be careful not to burn the spices. Crush in a mortar and pestle or a spice grinder. In a measuring cup, mix the ground spices, garlic, sugar, mustard, oil and Worcestershire sauce. Rub the steak at least 4 hours before cooking, but no longer than 8 hours.

A bit more effort

Add the following:

• 1 measure of fresh, chopped rosemary
• 1 measure of fresh, chopped thyme

Notes

• If you want to make it more liquid so that you can brush it on, add more olive oil
• Do not add salt. Salt the steak while you are cooking
• Make sure your steak is room temperature before cooking it

Californian Coffee Rub

This rub is brilliant for all types of steaks. The following ingredients will be enough for 4 large steaks:

Ingredients

• 2 Tbsp finely ground coffee
• 1½ Tbsp Maldon salt
• 1½ Tbsp garlic powder (or granulated garlic)
• 1½ tsp freshly ground black pepper
• 1 Tbsp brown sugar
• ¼ tsp cayenne pepper
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon
• Some soy sauce to cover the steaks

Mix all the ingredients except for the soy sauce in a small bowl.

Dip the steaks in the soy sauce or use a brush.

Generously use the rub on the steaks.

All Purpose Greek Seasoning

I found this very easy all purpose Greek seasoning recipe by @cervantesbrandi.

Ingredients

• 3 measures dried oregano
• 2 measure dried mint
• 2 measures dried thyme
• 1 measure dried basil
• 1 measure dried marjoram
• 1 measure dried onion flakes
• 2 measures dried garlic flakes

Mix all well together and store in an air tight jar.

Greek Lamb Rub

Building on the All Purpose Greek Seasoning, you can create a rub very suitable for lamb.

Ingredients

• 3 measures dried oregano
• 2 measure dried mint
• 2 measures dried thyme
• 1 measure dried basil
• 1 measure dried marjoram
• 1 measure dried onion flakes
• 2 measures dried garlic flakes
• 2 measures dried parsley
• 3 measures dried rosemary
• 2 measures mustard powder
• 2 measures paprika

Mix all well together and store in an air tight container.

Emeril’s Essence

Named after the American celebrity chef, Emeril John Lagassé, this rub is perfect for grilled chicken and pork.

Ingredients

• 2½ measures paprika
• 2 measures kosher salt
• 2 measures garlic powder
• 1 measure black pepper
• 1 measure onion powder
• 1 measure cayenne pepper
• 1 measure dried oregano
• 1 measure dried thyme

Mix it all well together and store in an air tight container.

Ras el Hanout

Ras el Hanout is an earthy, Moroccan spice mix which comes in many variations and can be used in various dishes. Some versions contain up to 80 spices! Here is an easy recipe using already ground spices.

Ingredients

• 2 tsp ground ginger
• 2 tsp ground cardamom
• 2 tsp ground mace
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground turmeric
• ½ tsp freshly ground black pepper
• ½ tsp ground white pepper
• ½ tsp ground cayenne pepper
• ½ tsp ground anise seed
• ¼ tsp ground cloves

Instructions

Mix it all well together and keep in an airtight container.

Spit Braai Basting

Ingredients

Very Simple

• 2 liter water
• 1 packet Robertson Whole Pickling Spice
• 1 cup coarse salt

Simple

Add the following:

• 3 rosemary sprigs
• 5 thyme sprigs
• 3 garlic cloves, crushed

A bit more effort

Replace the Robertson Whole Pickling Spice with 4 tablespoons of home made pickling spice (see below).

Instructions

Put the ingredients in a 2 liter disposable water / cooldrink bottle. Add 2 liters of hot (not boiling) water. Shake well. Leave the bottle for at least 48 hours, shaking it now and then.

Pierce the cap of the bottle with a knife and spray over the meat every half an hour or so while it is on the spit.

For a whole lamb / sheep you will need 4 – 6 liters of this mixture.

Prego Sauce

Ingredients

Liquidize the following ingredients:

• 1 tin (400g) tomato passata / puree
• 8 big cloves of garlic
• 2 dried bay leaves
• 50ml olive oil
• 125ml dry white wine
• 1 tsp brown sugar
• ½ tsp fine cumin
• 4 birds eye chillis – seeds in (here is where you determine how hot the sauce must be)
• 1 Tbsp fresh chopped thyme
• ½ tsp black pepper corns
• 1 tsp paprika
• 35ml white wine vinegar
• ½ tbsp salt

Marinade the meat for at least 4 hours.

Niter Kibbeh

Niter Kibbeh is a spiced clarified butter that is a key ingredient in Ethiopian and Eritrean cuisine. It’s used as a flavorful cooking fat in various dishes. Here’s an authentic recipe to make Niter Kibbeh:

Ingredients

• 500g unsalted butter
• 1 small onion, chopped
• 4 cloves garlic, minced
• 3cm piece of fresh ginger, grated
• 1 tsp whole black peppercorns
• 3 black cardamom pods
• ½ tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp dried oregano
• 5cm cinnamon stick
• 3 whole cloves
• ¼ tsp ground nutmeg
• ¼ tsp allspice berries
• 1 tsp fenugreek seeds

Instructions

Fry all the whole spices in a dry pan until fragrant. Set aside.

In a medium-sized saucepan, melt the butter over low heat.

Add the chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onion is translucent and the mixture is fragrant.

Add all the spices to the butter mixture. Allow the spices to infuse the butter for about 10-15 minutes over low heat. This step is crucial for building the rich flavor of Niter Kibbeh.

Remove the saucepan from the heat and let the mixture cool slightly.

Once the mixture is lukewarm, strain it through a fine mesh strainer or cheesecloth into a clean, dry container. Discard the solids.

The clarified spiced butter left in the container is your Niter Kibbeh. Allow it to cool completely before sealing the container.

Store the Niter Kibbeh in the refrigerator. It can be used for cooking Ethiopian and Eritrean dishes, adding a unique flavor to stews, sautés, and more.

Niter Kibbeh can be prepared in larger batches and stored for several months in the refrigerator. Its aromatic blend of spices adds a distinctive taste to the cuisines of the region.

Berbere Spice

Berbere spice is a crucial ingredient in Ethiopian and Eritrean cuisines, adding rich and complex flavors to various dishes. Here’s an authentic recipe for making Berbere spice which I found here:

Ingredients

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds
• 1 tsp black peppercorns
• 2 whole allspice berries
• Seeds of 4 green cardamom pods
• 4 cloves
• 5 dried red chilies , seeds and membranes removed and broken into small pieces
• 3 Tbsp sweet paprika
• 1 tsp salt
• ¼ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cinnamon
• 1 tsp turmeric

Instructions

Heat a sturdy skillet over high heat. Toast the whole spices and chilies, shaking the pan occasionally, until they become highly fragrant, around 3 minutes. Put them in a bowl and allow them to cool fully.
Using a spice or coffee grinder, finely grind the cooled spices. Incorporate all the other ground spices and salt, grinding everything together.
Store the blend in an airtight container in a dark, cool place.

Nagi’s Steak Marinade

This recipe comes from RecipeTinEats and can be found here. This marinade is enough for 2 steaks.

Ingredients

• 1 tsp Dijon mustard
• 1 large garlic clove, cleaned and minced
• ½ tsp onion powder
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• 1 tsp freshly ground black pepper

Instructions

Begin by combining the Dijon mustard, minced garlic, and onion powder. Then, mix in the remaining ingredients to create the marinade.

Place the beef in a ziplock bag along with the prepared marinade. Allow it to marinate for 12 to 24 hours, ideally overnight.

Remove the marinated beef from the fridge 30 minutes before cooking to bring it to room temperature, which is crucial for even steak cooking. Shake off any excess marinade.

Grill the steaks while basting with the excess marinade.

Japanese Steak Marinade

This recipe is enough for 600g to 800g of cubed steak.

Ingredients

• 60ml soy sauce
• 2 Tbsp mirin (Japanese sweet rice wine)
• 2 Tbsp sake (Japanese rice wine) or just add 2 more Tbsp mirin
• 1 Tbsp sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tsp sesame oil
• 1 tsp vegetable oil

Instructions

In a bowl, whisk together soy sauce, mirin, sake, sugar, minced garlic, grated ginger, sesame oil, and vegetable oil.
Place the steak in a shallow dish or a resealable plastic bag.
Pour the marinade over the steak, making sure it’s well coated. If using a plastic bag, remove excess air and seal.
Marinate in the refrigerator for at least 30 minutes, or for more flavor, you can marinate it for up to 24 hours.

White Meat Marinade

This marinade works wonderfully with white meats such as chicken, fish, pork, or even crocodile when used for skewers, sosaties, or kebabs. This recipe will cater for about 400g – 500g meat cut into large cubes.The original recipe can be found here.

Ingredients

• 2 red chillies, finely chopped with seeds
• 2 Tbsp light soy sauce
• 2 Tbsp fresh ginger, cleaned and grated
• 4 garlic cloves, cleaned and finely chopped
• 1 tsp cayenne pepper
• ½ tsp salt
• 1 tsp freshly ground black pepper
• 2 Tbsp olive oil

Instructions

Mix all the ingredients in a small bowl. Combine with the meat and marinade for at least 2 hours in the fridge.

Cuban Mojo Marinade

This is a beautiful marinade which can be used on any white meats.

Ingredients

• 1 head of garlic (8-10 large cloves)
• 1 ½ cups sour orange juice (or 1 cup navel orange juice, ¼ cup lemon juice, ¼ cup lime juice)
• ⅓ cup minced white onion
• 1 tsp dried oregano
• ⅓ cup olive oil
• Salt and black pepper to taste

Method

Make the garlic paste: In a mortar and pestle, mash the garlic cloves with ¼ tsp of salt until smooth.

Combine juices: If you don’t have sour orange juice, mix 1 cup of fresh navel orange juice, ¼ cup fresh lemon juice, and ¼ cup fresh lime juice.

In a large jar or bowl, mix the garlic paste, onion, sour orange juice (or juice mixture), dried oregano, olive oil, and salt and pepper to taste. Shake or stir well until combined. Adjust seasoning as needed.

Hennie’s Rooiribsous

This is a sparerib-style sauce that pairs excellently with mutton, lamb, or pork ribs. The recipe below is sufficient for 2 kg of ribs.

Ingredients

• 250ml tomato sauce
• 250ml brown vinegar
• 250ml brown sugar
• 15ml Tobasco sauce
• 10ml garlic powder
• White pepper powder
• Salt

Method

Season the ribs with salt and white pepper. Mix the rest of the ingredients in a bowl and set aside. Grill the ribs until fully cooked. Cut the ribs into strips and place them in a pot. Pour the sauce over the ribs and mix well. Simmer the pot on low heat for at least 90 minutes, stirring every 30 minutes.

Put on gloves and enjoy! (The gloves helps so that you do not accidentally eat your fingers 🙂

Squid (Pota) or Octopus (Polvo) Marinade

Ingredients

• 500g boiled squid / octopus
• 60ml of extra virgin olive oil
• 30ml of fresh lemon juice (about 1 lemon)
• 1 Tbsp red wine vinegar
• 2 garlic cloves, minced
• ½ tsp (smoked) paprika
• 1 tsp dried oregano
• ½ tsp chili flakes (optional, for a kick)
• 1 Tbsp fresh parsley, finely chopped
• 2 tsp Kosher salt
• 1 tsp freshly ground black pepper
• Lemon slices or wedges, for garnish

Method

Ensure the squid / octopus is fully cooled. Cut the tentacles and body into bite-sized pieces (about 1.5-2cm) if not already done.

In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, paprika, oregano, chili flakes (if using), parsley, salt, and pepper until well combined.

Add the meat to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor, but avoid over-marinating to prevent mushiness).

Before serving, give it a final toss. Add salt and pepper if needed. Arrange on a meze platter with lemon slices or wedges for garnish.

Serve chilled or at room temperature as part of a meze spread, alongside bread, olives, or cheese.

Homemade Five-Spice Powder

Ingredients

• 2 Tbsp star anise (about 6-8 whole stars)
• 1 Tbsp whole cloves (about 15-20 cloves)
• 1 Tbsp Chinese cinnamon sticks (cassia, about 2-3 sticks, roughly 5-7cm each)
• 1 Tbsp Sichuan peppercorns
• 1 Tbsp fennel seeds

Dry fry the star anise and cinnamon stick in a pan over medium heat for 2 minutes, while stirring.

Add the peppercorns and cloves and fry for another 2 minutes while stirring.

Finally, add the fennel seeds and for a last 2 minutes while stiriing.

Let it cool down and grind to a powder.

Seal in an airtight jar.

Mojo Marinade

A Cuban-style citrus and garlic mariande, used for most meats.

Ingredients

• 1 head of garlic (8-10 large cloves)
• 1 ½ cups sour orange juice (or 1 cup navel orange juice, ¼ cup lemon juice, ¼ cup lime juice)
• ⅓ cup minced white onion
• 2 tsp dried oregano
• ⅓ cup olive oil
• Salt and black pepper to taste

Method

Make the garlic paste: In a mortar and pestle, mash the garlic cloves with ¼ tsp of salt until smooth.

Combine juices: If you don’t have sour orange juice, mix 1 cup of fresh navel orange juice, ¼ cup fresh lemon juice, and ¼ cup fresh lime juice.

In a large jar or bowl, mix the garlic paste, onion, sour orange juice (or juice mixture), dried oregano, olive oil, and salt and pepper to taste. Shake or stir well until combined. Adjust seasoning as needed.