Mediterranean Herb Rub
Photo: Marcus Nilsson; Styling: Deborah Williams
- 2 tablespoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Combine the ingredients in a small bowl.
Coat 2 pounds of poultry, meat, or seafood with 1 tablespoon olive oil. Sprinkle with the rub, pressing gently to help it adhere to the food.
Cook on a lightly oiled grill to the desired doneness.
Tips: To intensify a rub's effect, apply it to food several hours before cooking. Refrigerate the food, covered, until ready to cook.
Since rubs keep well and are easy to make (most call for ingredients you probably have in your pantry), they're worth mixing up in double or triple batches to have on hand for last-minute meals. Stored in a tightly sealed container in a cool, dry place, a rub will remain fresh for up to 1 month.
Best With: Boneless chicken breasts, turkey cutlets, skirt steak, lamb chops, shrimp, and striped bass.
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