Moroccan · Condiment
Moroccan Grilled Meat Spice Rub
This dry rub captures the flavour of Marrakech's grill stalls — a blend of cumin, paprika, coriander, garlic and a little cinnamon and cayenne massaged into lamb, beef or chicken before it hits the coals. Made up in a jar, it means an authentic Moroccan brochette or chop is only a sprinkle and a rub away.
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Serves
- 20
- Level
- Easy
Ingredients
- 2 tbsp ground cumin
- 2 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tsp ground cinnamon
- 1 tsp cayenne or chilli powder
- 1 tsp ground ginger
- 2 tsp salt
- 1 tsp black pepper
Method
- 1
Toast for depth
For a deeper flavour, briefly toast whole cumin and coriander seeds and grind them fresh instead of using pre-ground.
- 2
Combine
Mix all the spices, salt and pepper together thoroughly until uniform in colour.
- 3
Store
Keep in an airtight jar away from light and heat, where it stays good for months.
- 4
Use
Rub generously into meat with a little olive oil and let it sit at least 30 minutes, or overnight, before grilling.
Chef's tips
- Bind the rub to the meat with a little olive oil so it forms a crust rather than falling off on the grill.
- Grinding your own toasted cumin and coriander gives a noticeably fresher, stronger rub.
- Salt is in the blend, so do not season the meat again separately.
Frequently asked questions
How much rub per kilo of meat?
About 2 tablespoons per kilogram is a good starting point, adjusted to taste. Massage it in with oil and rest the meat so the flavour penetrates.
Does it work as a marinade too?
Yes. Mix a few tablespoons of the rub with olive oil, lemon and grated onion to make a wet marinade for a more deeply seasoned, tenderised result.