Dry Marinades for Grilled Meat

By learen

IC cookbook by Bev Laumann

Ingredients

• Basic Rub (3 steaks)
• 2 t black pepper
• 1 1/2 t onion salt
• 1 t brown sugar
• 1/4 t garlic powder
• Indonesian Style (2 steaks)
• 1 1/2 t onion salt
• 12 t finely minced garlic
• 1/2 t cinnamon
• 1/2 t coriander
• 1/4 t thyme
• 1/2 t ginger
• 2 t sugar
• Oriental Blend (3 chicken breasts)
• 1 clove garlic minced
• 1/2 c green onion chopped
• 2 t veg oil
• 3 T chopped fresh mint leaves
• 1 t coriander
• 1 t anise seed
• 1/4 t powdered ginger

Preparation

Step 1

Method for each:
Combine ingredients in a small bowl. Pierce surface of meat if desired. Rub or pound the ingredients into each steak or piece of chicken. Refrigerate in a closed container at least two hours. You may want to scrape half the spices off the meat before grilling.