This Moroccan-inspired dry marinade blends bold spices with a hint of citrus and honey for a balance of warmth, sweetness, and heat. Fragrant cinnamon, coriander, and ginger pair beautifully with garlic, onion, and cayenne, while lemon zest brightens the mix. A touch of honey helps the spices cling to the meat, creating a flavorful crust when grilled, roasted, or pan-seared. Delicious on beef, chicken, lamb, or pork, this rub adds a taste of North Africa to your cooking.
INGREDIENTS:
2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon minced lemon zest
1/2 tablespoon honey
METHOD:
In a small bowl, combine all ingredients, mixing until well blended.
Pat meat dry with paper towels, then rub the spice mixture evenly over all sides.
Cover and refrigerate for at least 1 hour to allow flavors to penetrate.
Cook as desired—grill, roast, or pan-sear until done to your liking.
Tip: For a paste-style marinade, add 1–2 tablespoons of olive oil to the spice mixture before rubbing onto meat.
