My Recipe Box

Moroccan Spice Rub


Yields about 1/4 cup.

  • by from Fine Cooking
    Issue 73

If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches.

  • 2 Tbs. sweet paprika (preferably Hungarian)
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. cayenne

In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.

This is the #1 spice rub in our house. Guests rave about it. The kitchen aroma is so fragrant once the grilled meat is brought inside after grilling meat with this rub. Try it, you won't be sorry.

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