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Yield
Serves : makes about 1/3 cup

Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way this Moroccan spice rub tastes with a good, juicy skirt steak.  More Fast and Easy Ethnic Recipes

How to Make It

Step

In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.

Notes

Best Uses Try the rub on beef, chicken, pork and lamb. It's especially good on skirt steak, chicken thighs and pork ribs.

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