Garlic Herb Rub

Recipe from Diabetic Living
Garlic Herb Rub
SERVINGS
32
SERVING SIZE
3/4 teaspoon
YIELD
about 1/2 cup (enough rub for 8 pounds total meat)
TOTAL TIME
15 mins
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Related Categories:

Dry Rubs, Grilling, Marinades
Ingredients
  • 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 salt
  • 1   teaspoon black pepper
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Directions
1. 
In a small bowl, combine all ingredients. Rub about 1 tablespoon of the herb mixture on 1 pound of meat* and cook as desired.

Note

  • *SUGGESTED MEATS:

    Fish, chicken breast, lean pork, lean lamb, or lean beef

Storage

  • 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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