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.