Moroccan Kebab Spice Rub
A warm, aromatic spice blend inspired by Moroccan cuisine. This dry rub combines ground ginger, cinnamon, cumin, and coriander with black pepper and a touch of smoked paprika and cayenne for depth and subtle heat. Mix it together in minutes and use it to season lamb, beef, chicken, or vegetables for grilled kebabs with authentic North African flavor.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- ⅓ cup (about 2.5 oz / 70 g), enough for 2–3 lb of meat
Steps
Before you start
- Measure all spices into a small bowl before mixing
- Use freshly ground spices if possible for maximum flavor
- Have an airtight jar or container ready for storage
Gather and measure spices
- Arrange your measuring spoons and a small bowl on your work surface.
- Into the bowl, measure 2 tbsp (18 g) ground cumin, 1½ tbsp (12 g) ground coriander, 1 tbsp (8 g) ground ginger, 1½ tsp (4 g) ground cinnamon, 1½ tsp (3 g) freshly ground black pepper, 1½ tsp (4 g) smoked paprika, ½ tsp (1 g) cayenne pepper if using, and 1½ tsp (9 g) sea salt.
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Ready when: All spices measured and sitting together in the bowl
Tip: Measure ground spices level with the rim of each spoon; avoid scooping directly from the jar, which packs the spices and throws off proportions.
Combine spices
- Using a fork or small whisk, stir and blend all the spices together for about 1 minute, breaking up any small clumps as you go.
- Work thoroughly so that the warm tones of the cinnamon, the earthiness of the cumin, and the heat of the cayenne are evenly distributed throughout.
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Ready when: Spices are evenly blended with no visible clumps or stripes of color
Tip: Take your time here; uneven mixing means some areas will be saltier or hotter than others when you apply the rub.
Check aroma and taste
- Stop and smell the blend deeply—it should smell warm, slightly sweet, complex, and inviting.
- Pinch a tiny amount (about ⅛ tsp) on your tongue and taste it.
- The flavor should be balanced: warm spice from cinnamon and ginger, earthy notes from cumin and coriander, a hint of smoke, and a gentle heat building on the back of your tongue.
- If any one spice dominates, note it for next time (likely indicates overpacked measuring spoons).
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Ready when: Aroma is balanced and inviting; taste confirms all spices are present and harmonious
Tip: If the blend tastes too sharp or overly salty, your spoons were packed. This is a learning step; adjust your measuring technique in future batches.
Transfer to storage
- Pour or spoon the finished rub into an airtight jar or container.
- Seal it tightly and label it with the date if you like.
- Store away from direct sunlight, heat, and moisture.
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Ready when: Rub is sealed in an airtight container, ready to use or store
Tip: Use a dry spoon to scoop the rub; any moisture will cause clumping and may promote mold over time.
Apply to meat or vegetables
- When ready to use, take 1½ to 2 tbsp of the rub per pound of meat (adjust to taste).
- Massage it generously onto lamb, beef, chicken, or vegetables, working it into crevices and coating all surfaces evenly.
- Let the seasoned meat rest at room temperature for 15 minutes to 2 hours so the spices can penetrate and bloom.
- Then grill, roast, or broil as your recipe calls for.
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Ready when: Rub is well distributed; meat has rested and is ready to cook
Tip: Don't skip the resting period—the initial time allows the salt and spices to begin breaking down proteins and distributing flavor evenly.
Good to know
Tips
- Toast whole spices and grind them fresh if you have a spice grinder—this rub becomes exponentially more fragrant and flavorful. Grind just before mixing for best results.
- For extra depth, add 1 tsp (2 g) ground allspice or a small pinch of ground clove; these are optional but elevate the blend to a more restaurant-quality flavor.
- This blend works beautifully on lamb, beef, chicken, or even roasted vegetables and chickpeas. Adjust heat by reducing or omitting cayenne for milder palates.
- Do not refrigerate the spice blend unless your kitchen is very warm and humid; cold storage can cause condensation, which will clump the spices.
Make ahead
This spice blend can be made up to 3 months in advance. Store in an airtight container away from heat, light, and moisture for best flavor retention.
Storage & reheating
Room temperature: airtight jar up to 3 months. Refrigerator or freezer: not necessary; the spices are shelf-stable. If you live in a very humid climate, store in the freezer to preserve potency and prevent clumping.
Substitutions
- smoked paprika → sweet paprika or hot paprika. Sweet paprika is milder; hot paprika adds more heat. Smoked paprika adds depth, but these alternatives work fine for a different flavor profile.
- ground ginger → fresh ginger, minced and mixed with a little oil. Use about ½ tbsp (5 g) fresh ginger minced to replace 1 tbsp ground ginger for a fresher, slightly more peppery note. This changes the texture of the rub to a paste.
- cayenne pepper → Aleppo pepper or a pinch of red pepper flakes. Aleppo pepper is milder and fruity; adjust to taste. Red pepper flakes add more texture and a different heat profile.
- ground coriander → additional ground cumin. If you don't have coriander, increase cumin to 3½ tbsp (32 g). The rub will taste less complex but still delicious.
