Moroccan rub

Yield: 4 servings

Measure Ingredient
2 tablespoons Paprika
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Coarsely ground black
\N \N Pepper
½ teaspoon Ground ginger
½ teaspoon Ground cardamom
½ teaspoon Ground cumin
½ teaspoon Ground fenugreek
½ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Cayenne

In small bowl, stir together all of the ingredients. Use immediately or store in a tightly covered contianer for up to 1 month.

Rub onto the meat or poultry and let stand 15 minutes or refrigerate up to 4 hours before grilling.


(recipe from "Marinades" by Melanie Barnard)

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