Minted Moroccan Wet Rub Food

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)

Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

MOROCCAN DRY RUB

Moroccan Dry Rub image

A mixture of dry spices to rub on your choice of meat. This recipe makes enough for about 3 pounds of chicken thighs (what I used it for).

Provided by threeovens

Categories Moroccan

Time 5m

Yield 1/4 cup, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon lemon zest
1 tablespoon sugar

Steps:

Combine all ingredients and mix thoroughly.
Rub into the meat of your choice before roasting, broiling or grilling.

Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 582.9, Carbohydrate 6.4, Fiber 1.3, Sugar 3.3, Protein 0.5

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