The right seasoning can elevate your kebabs and tandoor recipes. The right application is almost as important as selecting the right spices. A spice dry rub is a blend of various spices and herbs used to season meat, fish, or vegetables before cooking. Unlike marinades, which involve liquids, a dry rub relies solely on the natural moisture of the food it is applied to. This method helps create a flavorful crust on the surface while locking in moisture during the cooking process.
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A typical spice dry rub includes a balance of salt, sugar, and a variety of spices. Salt is a key ingredient that enhances flavour and helps draw out moisture, which is then reabsorbed, making the meat more tender. Sugar is often included to help caramelize the surface of the meat, adding a sweet flavour and creating a desirable crust.
Spices and herbs provide the primary flavour profile, with popular choices like paprika, black pepper, garlic powder, onion powder, cumin, chilli powder etc. For simple grills or roasts, generously coat the surface of the meat or vegetables, pressing the rub into the surface to ensure it adheres well. It’s recommended to let the food sit with the rub for at least 30 minutes before cooking, or even overnight in the refrigerator for a more intense flavour.
However, how do you go about a spice rub when it comes to kebabs? Using a dry rub in kebabs is an excellent way to infuse deep, robust flavours into the meat or vegetables while ensuring a beautifully caramelized exterior. Dry rubs can transform simple kebabs into a flavorful and aromatic dish that impresses both in taste and presentation.
The first step in using a dry rub for kebabs is selecting or creating a blend that complements the meat or vegetables you're working with. A typical kebab dry rub might include spices like chilli powder, cumin, coriander, garlic powder, onion powder, black pepper, and often turmeric. You can adjust the mix depending on the type of kebab you’re making. For instance, lamb kebabs may benefit from a Mediterranean-inspired rub with rosemary, garlic, and mint, while chicken kebabs could be enhanced with a mix of turmeric, ginger, and garlic for an Indian flavour profile.
If you're using meat, such as chicken, lamb, or pork, cut it into uniform pieces, about 1 to 1.5 inches in size, to ensure even cooking. For vegetables, choose hearty options like bell peppers, onions, zucchini, and mushrooms that can hold up well on the grill.
Pat the meat or vegetables dry with paper towels to remove any excess moisture. This step is crucial because it helps the dry rub adhere better and ensures that the kebabs will develop a nice crust when cooked.
Generously coat the meat or vegetables with a dry rub. Use your hands to rub the spices into the surface, ensuring that each piece is well covered. The amount of dry rub you use can vary based on personal preference, but a good rule of thumb is to use about 1 to 2 tablespoons of rub per pound of meat or vegetables. Press the rub firmly onto the kebabs to help it stick, and make sure every piece is evenly coated.
After applying the dry rub, let the kebabs rest for at least 30 minutes before cooking. This resting time allows the spices to penetrate the meat or vegetables, enhancing the flavour. For even more intense flavour, you can let the kebabs marinate in the refrigerator for several hours or even overnight. Just be sure to cover them with plastic wrap or place them in a sealed container to prevent the rub from drying out.