Jar / shaker
BBQ Rub 100g
₹99
Free shipping on orders of ₹499 or more
Brown sugar, Kashmiri mirch, garlic, onion and black pepper in a sweet-spicy rub for barbecue chicken, kebabs, paneer and grilled vegetables.
- Packaging
- Jar / shaker
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- BBQ Rub 100g
- Net quantity
- 100g
- MRP
- ₹99 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Brown Sugar, Kashmiri Mirch, Salt, Black Mustard, Garlic, Onion, Black Pepper, oregano
- Allergen information
- Contains mustard. Packed in facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora BBQ Rub is a sweet, gently spicy blend: brown sugar for a sticky, caramelised crust, Kashmiri mirch for deep red colour and mild heat, garlic and onion for savoury depth, and black mustard, black pepper and oregano for bite.
Use it on barbecue chicken drumsticks and wings, chicken or mutton skewers, paneer and vegetable kebabs, corn on the cob and baby potatoes, whether you cook over charcoal, on a grill pan, in the oven or in the air fryer. It also makes a quick seasoning for potato wedges and grilled sandwiches.
Tip: rub it in and let the meat rest for an hour; the sugar and salt help the rub cling and brown evenly.
- Best for
- BBQ chicken wings, drumsticks, paneer tikka, vegetable skewers, grilled corn, baby potatoes, potato wedges, grilled fish, burgers
- How to use
Use about 2 tablespoons per 500 g of chicken, meat, fish, paneer or vegetables: rub it in with 1 tablespoon of oil and rest for 30 minutes to an hour (overnight in the fridge for chicken on the bone). Cook on medium heat and turn often, as the brown sugar can scorch over a high flame. Sprinkle a little more over wedges or corn once cooked.
