Moroccan Spice Rub

This spice rub captures the flavor profile of the North African desert.  It was originally designed to be rubbed into a Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb,  yet it can also be used on duck (breasts or leg | thigh, chicken (whole or parts), eggplant, squash or even a buffalo steaks.

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #31

Home Brew Chef Sean Z. Paxton
Moroccan Spice Rub
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A blend of savory and sweet spices, mimicking the flavors of the Moroccan desert.
Servings Prep Time
3/4 cup 5 minute
Servings Prep Time
3/4 cup 5 minute
Home Brew Chef Sean Z. Paxton
Moroccan Spice Rub
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A blend of savory and sweet spices, mimicking the flavors of the Moroccan desert.
Servings Prep Time
3/4 cup 5 minute
Servings Prep Time
3/4 cup 5 minute
Instructions
  • Measure out all the spices above and add them into a bowl and whisk together well. This recipe can be doubled and used with other Moroccan dishes.
Sean Paxton

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