Sumac Spice Rub
Bright, tangy sumac rub with garlic, tomato powder, sesame and warming spices. Rub on lamb, chicken, burgers or fish; works wet or dry.
After getting a jar of sumac from The Spice House, I couldn't wait to try it out. After pondering compatible flavors, this is what I came up with.
Submitted by: Joanna from Nashua, NH
Yield: Makes enough for about 1 lb meat
- Mix the ingredients into a thick paste and rub into meat for bright, lemony flavor.
- Great on grilled lamb, but also good on chicken, burgers and fish; can be adapted to a dry rub.
- Store paste in the fridge short term or freeze portions; omit water and use powdered garlic to make a dry mix.
Spices
Featured in this Recipe
Preparation Instructions:
Mix all ingredients into a thick paste and rub into whatever meat you are using.
thespicehouse.com
More About This Recipe
This makes divine grilled lamb, but I would expect that it would also be good with chicken, burgers, or even fish.
Frequently Asked Questions
What does sumac taste like?
Sumac is bright and tangy with a lemony, slightly fruity note. It adds acidity and a fresh lift without heat.
How do I use this rub?
Combine the ingredients into a thick paste and rub it over the meat. Let it sit at room temperature 15 to 30 minutes for a quick treat, or refrigerate 2 to 24 hours for deeper flavor before grilling or roasting.
Can I make a dry version of this rub?
Yes. Omit the lemon juice and water, swap fresh garlic for garlic powder or dehydrated minced garlic, and keep the tomato powder and ground spices. Press the dry mix into the meat before cooking.
Which proteins work best with this rub?
It shines on grilled lamb but also pairs well with chicken, burgers and firm fish like tuna or salmon. For delicate fish, use less rub and shorter cook time.
How much rub should I use per pound?
For the wet paste, plan about 1 tablespoon per pound. For a dry rub, use 1 to 2 tablespoons per pound depending on how bold you want the flavor.
What can I substitute for tomato powder or lemon juice?
Swap tomato powder with smoked paprika or finely ground sun-dried tomato. Replace lemon juice with vinegar like red wine or apple cider vinegar, or add extra sumac plus a little water.
How do I store leftover rub or paste?
Keep the paste in an airtight container in the fridge for 3 to 4 days. For longer storage freeze portions in an ice cube tray, then transfer cubes to a bag and freeze up to 3 months. Dry mixes store in a cool, dark place for several months. Note the recipe contains sesame seeds.
What does sumac taste like?
Sumac is bright and tangy with a lemony, slightly fruity note. It adds acidity and a fresh lift without heat.
How do I use this rub?
Combine the ingredients into a thick paste and rub it over the meat. Let it sit at room temperature 15 to 30 minutes for a quick treat, or refrigerate 2 to 24 hours for deeper flavor before grilling or roasting.
Can I make a dry version of this rub?
Yes. Omit the lemon juice and water, swap fresh garlic for garlic powder or dehydrated minced garlic, and keep the tomato powder and ground spices. Press the dry mix into the meat before cooking.
Which proteins work best with this rub?
It shines on grilled lamb but also pairs well with chicken, burgers and firm fish like tuna or salmon. For delicate fish, use less rub and shorter cook time.
How much rub should I use per pound?
For the wet paste, plan about 1 tablespoon per pound. For a dry rub, use 1 to 2 tablespoons per pound depending on how bold you want the flavor.
What can I substitute for tomato powder or lemon juice?
Swap tomato powder with smoked paprika or finely ground sun-dried tomato. Replace lemon juice with vinegar like red wine or apple cider vinegar, or add extra sumac plus a little water.
How do I store leftover rub or paste?
Keep the paste in an airtight container in the fridge for 3 to 4 days. For longer storage freeze portions in an ice cube tray, then transfer cubes to a bag and freeze up to 3 months. Dry mixes store in a cool, dark place for several months. Note the recipe contains sesame seeds.
Lovely aroma, colour and flavour.