Red Meat Allergy Friendly Herb Roasting Rub
This fragrant spice blend is built entirely from pantry staples — rosemary, thyme, oregano, turmeric, ginger, and a bright hit of lemon zest — making it a genuinely versatile rub you'll reach for again and again. For anyone navigating a red meat allergy, pre-made seasoning blends and marinades can be a minefield, since many are formulated with beef or lamb in mind and may share processing lines with those proteins. Mixing your own from scratch means you know exactly what's in every pinch. The combination of warm spices like turmeric and ginger alongside classic herbs creates a deeply aromatic crust that works beautifully on chicken, fish, pork, or even roasted vegetables. A firm press of the rub onto the surface before roasting or grilling lets the flavors really sink in and caramelize. Mix up a batch, seal it in a jar, and you've got a go-to seasoning ready for up to three months of weeknight dinners and weekend cookouts.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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