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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 24 2011

Garlic Herb Spice Rub

1 tbs dried basil, crushed
1 tbs dried thyme, crushed
1 tbs dried marjoram, crushed
1 tbs finely shredded lemon peel
1 tbs garlic powder
2 tsp dried sage, crushed
2 tsp fennel seeds, crushed
1 tsp onion powder

In a small bowl, combine all ingredients with 1 tsp salt and 1 tsp black pepper.

Suggested meats: fish, chicken, pork, lamb, or beef.

Since you're using fresh lemon peel, store in the fridge for 1 month.