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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

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

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Nutrition Facts

4 calories; calories from fat 23%; fat 0.1g; protein 0.2g; carbohydrates 0.7g; fiber 0.3g; iron 0.3mg; sodium 296mg; calcium 9mg.
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