Recipe developed in collaboration with Chef Ryan Eckles (Project Bread) and Chef Ghada (Salem)
While working in Salem I had the opportunity to build this recipe with Ghada, a head cook at Horace Mann, and it was a huge hit with kids of all ages. From roasted broccoli, to french fries, to bone-in chicken, we used this rub, marinade, and mayo to recreate the bold flavors and aromas of Lebanon. We found that using maple syrup as the sweetener in the marinade added a subtle maple flavor that really elevated the dish. Make a big batch of the rub and it will last for months if kept in a dark, cool, and dry area.
