North African Meat Rub Food

NORTH AFRICAN DRY RUB

North African Dry Rub image

A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.

Provided by Outta Here

Categories African

Time 5m

Yield 3 tablespoons, 1 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon salt
1/2 teaspoon sweet paprika
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon garlic clove, finely minced
1/2 lemon, zest of, minced

Steps:

Combine all ingredients.

Nutrition Facts : Calories 46.3, Fat 1.3, SaturatedFat 0.2, Sodium 1169.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.1, Protein 1.7

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS

Roasted Leg of Lamb with North African Spices, Lemon, and Onions image

Provided by Aglaia Kremezi

Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 6 servings

Number Of Ingredients 16

Ingredients

Spice Mixture:
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano or savory
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons Harissa or Aleppo or Mara's pepper to taste
1 teaspoon chopped garlic
1/4 cup olive oil
Lamb:
One 5-to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine, or more if needed
1½ pounds medium or small red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

Steps:

In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

NAIROBI MEAT RUB

Nairobi Meat Rub image

Make and share this Nairobi Meat Rub recipe from Food.com.

Provided by Lavender Lynn

Categories African

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup coarse salt, kosher salt
2 tablespoons coarse black pepper
1 tablespoon ground red pepper, coarse
2 1/2 tablespoons sugar
1/2 teaspoon ground ginger
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
Put into a storage container for barbecues.
Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
Cook meat over grill until done.
Meats should never be basted with sauces, or oil.
If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.

Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2

NORTH AFRICAN MEAT RUB

North African Meat Rub image

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

Ingredients

2 tablespoons coarse sea salt
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 teaspoons caraway seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons harissa
3 large garlic cloves, crushed
3 tablespoons olive oil, plus extra to top up the jar

Steps:

In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
Mix this with the Harissa, garlic and the three tablespoons of olive oil.
Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

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