Recipe by sacket
"A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio."
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cracked black pepper
1 1/2 teaspoons
1 1/2 teaspoons
chicken bouillon granules
I've been looking for a good Greek seasoning mix for awhile now (only one I believe on AR calls for dried mint, which I can't bring myself to buy, only b/c I don't see myself using it frequently enough), so I was overjoyed to see this recipe pop up as a new one. I made it this afternoon (nixed the bouillon) and I mixed 1 TB of it w/ 1 TB EVOO and 2 TB red wine vinegar to marinate some chicken strips in. Grilled the chicken and BLADOW! It was really tasty!
Ading 1 teaspoon of dried mint would make it perfect. The dried mint does not give it a sweet taste at all, but lends a little zip. You can reconstitute it with EVOO and lemon juice, if you don't like red wine vinegar...
Sorry, I just did not like this.
Good. I would omit chix base and add rosemary, lemon-pepper and as Aunt Julie said, mint. Also consider using granulated garlic and onion. I think they are more flavorful. Opa!
I have been looking for something like this, instead of buying it in a well known supermarket and not being all that happy with it. Think that altho' I have never tried it, mint might be rather nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Spice Rub
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 1
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