My F&W
quick save (...)

Moroccan Spice Rub

  • TOTAL TIME: 5 MIN
  • SERVINGS: makes about 1/3 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

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.

  1. 1 tablespoon ground coriander
  2. 1 tablespoon ground cumin
  3. 1 tablespoon ground chile powder
  4. 1 tablespoon light brown sugar
  5. 1 1/2 teaspoons kosher salt
  6. 1/2 teaspoon cinnamon
  7. 1/2 teaspoon caraway seeds, crushed
  8. 1/2 teaspoon freshly ground black pepper
  1. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.