Ingredients for Moroccan Dry Rub
- 1 teaspoon black pepper
- Onion Powder
- Garlic Cloves
- 1 tablespoon sea salt
- Cayenne Pepper
- Ground Cinnamon
- Ground Coriander
- Dried Thyme
- Ground Ginger
- Lemon Zest
- Sugar
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How to Make Moroccan Dry Rub
- In a small bowl, combine all ingredients. Mix thoroughly until evenly distributed.
- Pat your chosen meat (chicken, lamb, beef, etc.) dry with paper towels. This helps the rub adhere better.
- Generously rub the spice mixture all over the meat, ensuring complete coverage.
- Let the meat rest, allowing the flavors to penetrate for at least 30 minutes (or up to 4 hours in the refrigerator for maximum flavor).
- Roast, grill, or broil according to your preferred cooking method and desired doneness.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
13g
Fat
0g
Carbs
2g