- 2 tablespoons thyme
- 2 tablespoons sage
- 2 tablespoons marjoram
- 2 tablespoons rosemary
- zest of 1 orange
- zest of 1 lemon
- ¾ cup kosher salt
- ¼ cup coarse pepper
- Lightly toast the dry herbs and zests in a small skillet over medium low heat. Do not burn! Partially grind the herb/zest mixture in a spice mill and mix with the salt and pepper.