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Moroccan spice rub

Moroccan Spice Rub

by Stu Stein
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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. Yields about 1/4 cup.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients paprika cardamom allspice more more
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.

From Fine Cooking 73 , pp. 42
August 1, 2006

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