Spice up your next BBQ with this ! 🌶️ It’s smoky, zesty, and packs just the right amount of heat. Perfect for chicken, shrimp, or even roasted potatoes. 🧂 The Lineup 2 tbsp Smoked Paprika 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tsp Dried Oregano 1 tsp Ground Ginger 1 tsp Cayenne Pepper (add more for extra heat!) 1 tsp Salt 1 tsp Cracked Black Pepper 1/2 tsp Lemon Zest (dried) 🔥 Pro Tips Rub it in: Apply at least 30 minutes before cooking. Store it: Keep in a sealed jar for up to 6 months.
Make a batch. Rub it on a chicken thigh. Grill until the skin crackles. Then understand why a blend of chilies and salt has survived centuries of empires, oceans, and migrations. Some flavors don’t need complexity. They just need conviction. piri piri dry rub
The name "piri piri" translates to in Swahili, highlighting its intense focus on the African bird's eye chili. This spice blend is a quintessential example of "fusion" cuisine with a long, global history: Spice up your next BBQ with this
Also spelled Peri Peri , the name derives from the Swahili word for "pepper pepper" ( pili pili ), a nod to the African roots of the bird’s eye chili. This rub is the love child of Portuguese culinary technique (heavy on garlic, paprika, and oil) and African indigenous heat. It is rustic, unapologetic, and designed not to mask meat but to become one with its crust. 🧂 The Lineup 2 tbsp Smoked Paprika 1