Asian Dry Rub

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

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Nutritional Information

Amount per serving
  • Calories: 4
  • Calories from fat: 23%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 0.7g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 296mg
  • Calcium: 9mg

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

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