Zvias Afghan Spice Rub Recipes
SPICE RUB
Provided by Food Network
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the ancho chile powder, cumin, coriander, garlic powder, onion powder, salt, cayenne and black pepper to a medium bowl and slowly whisk until thoroughly combined. Scoop the blended mixture into a jar and top with a tight-fitting lid. The spice rub will keep at room temperature in a dark place (like your cabinet) for up to 1 year.
SPICE-RUBBED RIBS
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.
Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
AFGHANI MEAT AND FISH SPICE RUB
This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.
Provided by threeovens
Categories Asian
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
- Store in an airtight container.
Nutrition Facts : Calories 647.2, Fat 22.7, SaturatedFat 3.5, Sodium 130.8, Carbohydrate 121.6, Fiber 45.9, Sugar 3, Protein 24.9
ZVIA'S AFGHAN SPICE RUB
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Provided by Molly O'Neill
Categories easy, condiments, dips and spreads
Time 5m
Yield About one-third cup
Number Of Ingredients 5
Steps:
- Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 15 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 42 milligrams, Sugar 1 gram, TransFat 0 grams
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
ASIAN SPICE RUB
Make and share this Asian spice rub recipe from Food.com.
Provided by acid.
Categories Asian
Time 15m
Yield 1/3 cup
Number Of Ingredients 12
Steps:
- In a small bowl, stir spice rub ingredients together until well blended.
Nutrition Facts : Calories 2866.5, Fat 298.9, SaturatedFat 39.5, Sodium 21024.6, Carbohydrate 62.5, Fiber 24.6, Sugar 4.2, Protein 14.8
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