Garlic Herb Rub
Recipe from Diabetic Living

Garlic Herb Rub

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Servings: 32
Serving size: 3/4  teaspoon
Yield: about 1/2 cup (enough rub for 8 pounds total meat)
Total Time: 15 mins
Related Categories: Dry Rubs, Grilling, Marinades
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  • 1   tablespoon 
    dried basil, crushed
  • 1   tablespoon 
    dried thyme, crushed
  • 1   tablespoon 
    dried marjoram, crushed
  • 1   tablespoon 
    finely shredded lemon peel or dried lemon peel
  • 1   tablespoon 
    garlic powder
  • 2   teaspoons 
    dried sage, crushed
  • 2   teaspoons 
    fennel seeds, crushed
  • 1   teaspoon 
    onion powder
  • 1   teaspoon 
  • 1   teaspoon 
    black pepper
In a small bowl, combine all ingredients. Rub about 1 tablespoon of the herb mixture on 1 pound of meat* and cook as desired.
  • *SUGGESTED MEATS: Fish, chicken breast, lean pork, lean lamb, or lean beef
  • TO STORE: If using fresh lemon peel, store rub in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. If using dried lemon peel, store in an airtight container at room temperature for up to 6 months.
Nutrition information
Per Serving: cal. (kcal) 2, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0.59, sodium (mg) 73, calcium (mg) 0, iron (mg) 0.18, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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