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{ Rosemary-Garlic Rub }

From the article Take Two From the Grill : Cooking Light : August 2002

Try this rub on chicken or pork, or stir it into mayonnaise or yogurt for a sandwich spread. One recipe makes enough for Mediterranean Grilled Chicken and the Chicken-Arugula Focaccia Sandwiches.

2 tablespoons chopped fresh rosemary
2 tablespoons plain fat-free yogurt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/4 teaspoon salt
3 garlic cloves, crushed

1. Combine all ingredients.

NOTE: Store the rub in the refrigerator for up to 3 days.

Yield: 1/4 cup (serving size: about 1 teaspoon)

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