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
More From Cooking Light
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
- Combine all of the ingredients. Store in an airtight container for up to 2 weeks.
Asian Dry Rub Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: Asian
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- OCCASION: Autumn, Spring
- PUBLICATION: Cooking Light
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