Asian Dry Rub

Asian Dry Rub Recipe
Photo: Lain Bagwell; Styling: Jan Gautro
Spicy meat skewers are popular street vendor fare in Asia. This potent rub approximates that flavor; it's best on dark-meat chicken, strong-flavored fish like salmon or sardines, or any cut of pork. Or sprinkle a little over thickly sliced tomatoes, set them over an unheated section of the grill, and allow them to smoke for a few minutes, just until well marked.

Yield:

About 1/3 cup (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 4
Caloriesfromfat 23 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 0.7 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 296 mg
Calcium 9 mg

Ingredients

4 teaspoons dried basil
4 teaspoons dried mint
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons paprika
1 1/2 teaspoons ground red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

Preparation

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2007
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