Moroccan · Spice blend
Moroccan Grill Spice Mix (for Brochettes)
The seasoning behind smoky souk brochettes: cumin-heavy, with paprika, garlic and a hint of chilli. It clings to skewered lamb or chicken and chars into a crust over coals. Keep a jar by the barbecue all summer.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 14
- Level
- Easy
Ingredients
- 2 tbsp ground cumin
- 1 tbsp sweet paprika
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp fine salt
- 1/2 tsp cayenne
Method
- 1
Combine
Mix all the spices until even in colour.
- 2
Marinate
Toss cubed meat with olive oil and 2 teaspoons of the mix per 500 g. Rest 1 hour or overnight.
- 3
Grill
Thread onto skewers and grill over high heat, turning, until charred and just cooked.
Chef's tips
- Cumin is the dominant note in true souk brochettes — do not be shy with it.
- Serve extra mix in a bowl at the table with cumin salt for dipping, street-food style.
Frequently asked questions
Can I use this as a dry rub without oil?
Yes, but a little olive oil helps it adhere and prevents the spices scorching over high coals. For sausages or fatty cuts you can rub it on dry.