Indonesian Spice Blend
1 tsp ground cinnamon
1 tsp sugar
1 tsp ground cumin
1 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
In a small bowl, combine the cinnamon, sugar, cumin, allspice, cloves, ginger and salt. Store in an air tight container (up to several weeks) for future use as a rub for chicken (boneless, skinless), pork or lamb.
Instructions for using rub
Place the meat of your choice in a large, shallow bowl, sprinkle on both sides with some of the spice rub.
Using your hands, toss the meat until evenly coated with the spice paste that forms. If desired, sprinkle with additional spice rub and toss again.
You can grill the meat right away but it is better to let it sit, covered, in the refrigerator for 30 minutes to let the spices soak in. You can leave the meat refrigerator for 8 hours or overnight if desired - that way you can prep in advance for the BBQ.
Preheat the BBQ grill, grill pan or broiler of oven.
Grill the meat, turning as few times as necessary, until cooked to the desired degree of doneness.
Serve warm with a side salad, potatoes or rice.