Ingredients

• 1 ½ tablespoons whole black peppercorns
• 1 ½ tablespoons whole coriander seeds
• 1 tablespoon dried dill
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons Italian herb blend or Italian seasoning, like McCormick
• 1 tablespoon + 1/2 teaspoon flaky sea salt, like Maldon
• 1 teaspoon Cavender’s Greek Seasoning or generic all-purpose seasoning like Mrs. Dash
• 1/2 teaspoon Aleppo pepper or red pepper flakes

Directions

1. Place the peppercorns and coriander in a skillet over medium heat. Toast until fragrant, about 3 minutes. Let cool to room temperature.
2. Transfer the toasted peppercorns and coriander to a resealable bag and crush them using a rolling pin. Alternatively, use a spice grinder or mortar and pestle. Once cracked and crushed, mix them with the remaining spices.
3. Store the seasoning blend in an airtight jar in a cool, dark place for up to 1 year. Use approximately 1 tablespoon per pound of meat.