Moroccan Spice Rub
- Recipe by Grace Parisi
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.
- TOTAL TIME: 5 MIN
- SERVINGS: makes about 1/3 cup
- Fast
- Make-Ahead
Recipe
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground chile powder
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon caraway seeds, crushed
- 1/2 teaspoon freshly ground black pepper
Directions
- 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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User Reviews

(Average Rating)
"This rub was absolutely easy and wonderful, and the pita pocket and sauce for the flank steak has become a family favorite
Posted by: SJAYDE on August 29, 2007
- From Speedy Rubs, Pastes, & Sauces
- Published May 2006
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