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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

Grace Parisi
June 2006

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Recipe Summary

Yield:
makes about 1/3 cup
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Ingredients

Ingredient Checklist

Directions

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

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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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