Moroccan Rub

moroccan-rub
Photo by José Picayo
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  • Makes enough for 1 1/2 to 2 pounds protein
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    Nutritional Information

    Per Serving

    • Calories 10 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 721 mg
    • Protein 0 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 9 mg

Combine the paprika, ginger, cinnamon, cloves, 1 ½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Coat 1½ to 2 pounds of beef, pork, poultry, lamb, seafood, or tofu with 1 tablespoon olive oil, then sprinkle with the rub, pressing gently to help it adhere. Cook on a preheated grill to desired doneness.

Ingredients

  1. Check 1 tablespoon sweet paprika
  2. Check 2 teaspoons ground ginger
  3. Check 1/2 teaspoon ground cinnamon
  4. Check 1/4 teaspoon ground cloves
  5. Check kosher salt and black pepper

Directions

  1. Combine the paprika, ginger, cinnamon, cloves, 1 ½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Coat 1½ to 2 pounds of beef, pork, poultry, lamb, seafood, or tofu with 1 tablespoon olive oil, then sprinkle with the rub, pressing gently to help it adhere. Cook on a preheated grill to desired doneness.