Garlic Lover's Rub

9 Reviews
From: EatingWell Magazine May/June 2007

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Ingredients 12 servings

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  • 8 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons stone-ground mustard
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon freshly grated lemon zest

Preparation

  • Active

  • Ready In

  1. Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Nutrition information

  • Serving size: 2 teaspoons
  • Per serving: 28 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 1 mg vitamin C; 8 mg calcium; 0 mg iron; 302 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

Reviews 9

April 21, 2012
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By: EatingWell User
Yummy and quick! I loved this on my baked haddock. Usually I just bake the haddock with olive oil, salt, and pepper. This was a nice change! I cut the salt and pepper in half because it just looked like way too much! I omitted the lemon because I didn't have any and it was really tasty! Pros: Healthy Cons: Calls for way too much salt and pepper in my opinion
January 27, 2012
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By: kathleen
Amazing! This was incredible - marinated a chicken (cut-up, but the whole bird) in this overnight . . . fantastic! The house smelled awesome and the bird was so moist and tender! Thanks! Pros: quick, not a lot of ingredients
February 07, 2010
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By: julieaingram
I used this rub on grilled steak. I was afraid it might be too salty because of what a previous reviewer said but surprisingly it was fine. I still think I might cut down on the salt though because I would like to taste the garlic and lemon more.
November 10, 2009
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By: lquinlivan24
What am I doing wrong? All my rub gets left on the grill surface!
September 22, 2009
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By: EatingWell User
Make sure to use California grown garlic in this recipe! The imported varieties lack the freshness and flavor that California garlic has. Great recipe! Amber, Long Beach, CA
September 22, 2009
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By: EatingWell User
I made this a few months ago and my boyfriend and I loved it. I used it on boneless chicken breasts, and I was quite satisfied. I just served it with Ramen. =D Grilled chicken and Ramen is an awesome meal when you're young and broke. WS, Newport, OR
September 22, 2009
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By: EatingWell User
Gotta love garlic-and I do!!!! Try it with a whole roasted chicken!! Tammie C, Lexington, SC
September 22, 2009
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By: EatingWell User
This rub would have been great if I'd cut the salt by about 1/2. I doubled the recipe and let the chicken breasts absorb the rub overnight. All my guests (save my Dad, who would salt a salt block because it wasn't salty enough) that ate the chicken the next day agreed it was great but to definitely cut down on the salt next time. Olivia, Carol Stream, IL
September 22, 2009
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By: EatingWell User
This was wonderful and so simple. I used it on Bone-in Chicken Thighs and the flavor was right on. I thought the Rub would be overwhelming with 8 cloves of garlic but it was not, and I rubbed it on the chicken about 10 minutes before grilling. I will be sure to use this on other cuts of meat and vegetables like the recipe recommends. Yum. Michael , Vancouver, BC