Steven Raichlen's Fajita Dry Rub

Use this spice mixture into skirt steaks, chicken boobs, or whatever other food you plan to grill for fajitas. Cover and marinate in the refrigerator for 30 minutes to 2 hours before grilling.

• Ready In: 10 mins
• Serves: 1
• Yields: 1 Cup

Ingredients

• 1⁄4 cup paprika
• 3  tablespoons coarse salt
• 2  tablespoons chili powder
• 2  tablespoons black pepper
• 2  tablespoons garlic powder
• 1 1⁄2 tablespoons sugar
• 1  tablespoon onion powder
• 1  tablespoon dried cilantro
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon ground allspice

Directions

1. Combine all the ingredients in a bowl and mix with a fork.
2. Transfer to a jar, cover, and store away from heat and light.
3. The rub will keep for several months. Makes 1 cup.
4. To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.