2 tablespoon dried thyme
2 tablespoon dried rosemary
2 tablespoon oregano
2 teaspoon salt
1 teaspoon ground black pepper
Combine all ingredients in a small bowl.
To use on meats or poultry: Mix one tablespoon olive oil, one tablespoon lemon juice and one clove garlic, crushed. Rub or brush over meat. Coat oiled meat with dry spice mix, using about one tablespoon per pound of meat.
Cover and refrigerate 30 minutes before grilling, broiling or roasting.
Leftover spices may be stored in a small jar or plastic container for several weeks. Don’t contaminate the spices by washing hands thoroughly after oiling the meat or chicken and using a clean spoon to remove the spice from the bowl or jar.
• Make a paste by combining the olive oil, lemon juice and garlic with the dry spices. Brush or rub on meats.
• Make a wet marinade with 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves garlic, minced, and 2 tablespoons of the spice mix.
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