Fresh Tuscan Rosemary Wet Rub Food

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

ADANA KEBAB

Steps:

• In a large mixing bowl add lamb and veal.
• Then add minced bell peppers and onions.
• Add all spices and mix well.
• Cover and put in fridge overnight.
• Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
• Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
• Place on a hot grill and cook for 3-4 minutes on each side.
• Kebabs will be done when they feel spongy.
• When done place kebab inside of pita.
• top with yogurt sauce and sliced red onion mixture.
• This can also be served with a side of Turkish Pilaf.

FRESH TUSCAN ROSEMARY WET RUB

Steps:

• Use a knife to finely chop the herbs.
• Place in a food processor along with the garlic, salt and pepper.
• With the processor motor running, drizzle in the oil and process until smooth.

TUSCAN ROSEMARY DRY RUB

Steps:

• Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.
• Stir in oregano, sage, garlic flakes, salt and pepper.
• Transfer to jar.
• Cover and store away from heat and light.
• Rub will keep several months.
• Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.
• Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.
• If desired, squeeze some lemon juice over the rub.
• Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

KOREAN BARBECUE WET RUB

Steps:

• Combine all ingredients.
• Refrigerate in an airtight container for up to 1 week.
• Rub on meat just before grilling.