Why You’ll Love this Garlic Herb Rub
There are three reasons you’ll love this garlic herb rub.
First, it’s incredibly versatile—working magic on everything from chicken and steak to roasted veggies. I’ve even sprinkled it on popcorn, don’t judge me.
Second, it’s made with pantry staples you likely already have. No last-minute grocery runs when dinner needs to happen, like, now.
Finally, you can customize it to your taste. Want smokiness? Add smoked paprika. Craving Italian vibes? Swap in Italian seasoning. Watching sodium? Skip the salt and add lemon zest instead for that flavor pop you’re looking for.
What Ingredients are in Garlic Herb Rub?
This garlic herb rub combines dried herbs and spices that you probably already have tucked away in your spice cabinet. The beauty of this blend is how these simple ingredients work together to create a flavor profile that’s savory, aromatic, and slightly earthy—perfect for elevating proteins and vegetables without overwhelming them.
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper (optional)
When selecting your herbs, freshness matters even when they’re dried. Those dusty jars that have been sitting in your cabinet for years? Might be time for an upgrade. The crushed rosemary is particularly important—nobody wants to bite into a whole rosemary needle, trust me. And while the black pepper is listed as optional, I find it adds that subtle warmth that rounds everything out. Of course, you can always customize this blend with the variations mentioned—adding smoked paprika for smokiness, swapping in Italian seasoning for a Mediterranean twist, or making it salt-free with a bit of lemon zest for brightness.
How to Make this Garlic Herb Rub
Making this garlic herb rub couldn’t be simpler—it’s truly a “dump and stir” situation that takes about two minutes from start to finish.
Begin by gathering all your dried herbs and spices: 1 tablespoon dried parsley, 1 teaspoon onion powder, ½ teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon dried rosemary (make sure it’s crushed), ½ teaspoon kosher salt, and ¼ teaspoon black pepper if you’re using it. Measure everything directly into a small bowl or jar—I prefer a jar with a lid if I’m making extra to store for later.
Once all ingredients are in your container, simply mix everything together until well combined. No special technique required here, just a good stir with a spoon or a shake if you’re using a jar with a tight-fitting lid.
When it’s time to use your rub, the process is straightforward: pat your protein or vegetables completely dry (moisture is the enemy of a good crust), lightly oil them, then sprinkle on 1-2 tablespoons of rub per pound. Gently press the seasonings into the surface to help them adhere.
The beauty of this rub is its versatility—you can use it for anything you plan to roast, grill, or air-fry. And honestly, who doesn’t want a kitchen shortcut that makes everything taste like you spent hours developing flavors?
Garlic Herb Rub Substitutions and Variations
While the basic garlic herb rub recipe is incredibly versatile on its own, sometimes you might want to switch things up based on what’s in your pantry or the flavor profile you’re craving.
I love customizing this rub depending on my mood or what I’m cooking.
For a smoky twist, simply add ½ teaspoon of smoked paprika—perfect for grilled meats or roasted vegetables.
Craving Italian flavors? Swap the parsley and thyme for 1½ teaspoons of Italian seasoning.
Watching your sodium? No problem. Skip the salt and add ¼ teaspoon of lemon zest instead for a bright, zesty pop.
What to Serve with Garlic Herb Rub
Countless dishes pair beautifully with this versatile garlic herb rub, making meal planning a breeze once you’ve got a batch ready.
I love serving rub-seasoned chicken with roasted potatoes and a simple green salad—the herbs tie everything together perfectly. For a more substantial meal, try pairing herb-rubbed pork tenderloin with creamy polenta and glazed carrots.
Fish seasoned with this rub? Divine with lemon rice and steamed asparagus.
And don’t forget vegetables! Cauliflower steaks or portobello mushrooms coated in this rub make stunning centerpieces when served with quinoa and sautéed greens.
The possibilities? Nearly endless.
Final Thoughts
Once you’ve mastered this garlic herb rub, you’ll wonder how you ever cooked without it.
It’s truly my secret weapon for transforming ordinary meals into restaurant-quality dishes in minutes.
I keep a jar ready at all times, right next to my stove for easy access.
The beauty of this rub? It’s endlessly customizable.
Having a Mediterranean night? Add lemon zest.
Craving something smokier? Toss in that smoked paprika.
