A Two Way Greek Rub
Greek Rubs - Dry and Wet.
Rubs and marinades are one of my favorite way to adding flavors to almost any thing I prepare, it creates strong depths of flavors and overall taste to what ever your going to prepare.
Dry rubs works better to me if your going to smoke or bake what ever your working on, and wet rubs to me work great on grilling items and poaching items but this just my opinion but you can try whats best for you because that is what cooking is all about taking a recipe or idea and making it your own.
Some come on and share this great Greek rub recipe that you will love just like it is or make changes to make it your own......Enjoy.
Greek Rubs - Wet and Dry.
1 1/2 tablespoon galrlic, minced, (For a dry rub you can use granulated garlic).
1 tablespoon lemon peel, finely shredded, (For a dry rub you can use dehydrated lemon peel).
1 1/2 teaspoons dried rosemary, crushed, (You can use fresh rosemary for a wet rub).
1 1/4 teaspoon dried mint, crushed, (You can use fresh mint chopped mint leaves for a wet rub).
1 1/2 teaspoon dried oregano leaves, crushed, (You can use fresh chopped oregano leaves for a wet rub).
1/4 teaspoon sea salt grounded finely.
1/4 teaspoon ground black pepper grounded finely.
1/4 cup of olive oil (Optional).
In a small bowl, stir together the spices. Rub spice mixture evenly over your meat or anything your covering, coating the entire surface. Cover and refrigerate for 15 minutes to several hours to boost flavors.
This Spice rub has a Mediterranean Island flare and the trinity of this rub is the lemon, garlic and oregano, and the mint just gives a lift to the flavors it's great on lamb or pork, but works well on most meats like chicken and fish so just give them a try with this rub.........And for ant reason you help with this rub just inbox me and i will be glad to help.
Quick Tip - To make this rub pop with flavor just add a 1/4 cup of olive oil to the rub then add your product and let marinate as instructed above......Enjoy.