Yield: 1 Servings
|1 tablespoon||Freshly ground black pepper|
|1 tablespoon||Lemon peel|
|2 tablespoons||Garlic powder|
|1 tablespoon||Onion powder|
|1 tablespoon||Dry thyme|
|1 tablespoon||Dry oregano|
I got these from the "Recipe of the Week" on the Mind Body Soul Network.
Thought you might enjoy them. Don't know if they will beat Wild Willy's Number One-derful Rub, but they sould be worth a try.
Combine the ingredients until well blended. Rub on chicken, fish, beef or lamb and grill. Store leftover rub in an airtight jar.
HINTS: For stronger flavor let the chicken, meat or fish marinate with the rub on for 1-3 hours before grilling. I used the Londolozi recipe on rack of lamb. The recipe called for plain yogurt to top the rub. For two racks, I used the entire dry rub recipe and 1 cup of yogurt. Try this same procedure on chicken or fish for a moist, scrumptious result. If you wish, eliminate salt from dry rubs 1 and 3. Double or triple the recipe to give as a hostess gift.
Posted to CHILE-HEADS DIGEST by Tod Ransdell <teransdell@...> on May 23, 1998