Afghani Meat And Fish Spice Rub Recipes

AFGHANI MEAT AND FISH SPICE RUB

Afghani Meat and Fish Spice Rub image

This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

Provided by threeovens

Categories Asian

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

3 tablespoons black peppercorns
3 tablespoons cumin seeds
2 tablespoons ground turmeric
1 tablespoon ground cardamom
1 tablespoon ground coriander

Steps:

Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
Store in an airtight container.

Nutrition Facts : Calories 647.2, Fat 22.7, SaturatedFat 3.5, Sodium 130.8, Carbohydrate 121.6, Fiber 45.9, Sugar 3, Protein 24.9

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN

North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

Steps:

Preheat the grill to medium-high.
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

ZVIA'S AFGHAN SPICE RUB

Zvia's Afghan Spice Rub image

This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.

Provided by Molly O'Neill

Categories easy, condiments, dips and spreads

Time 5m

Yield About one-third cup

Number Of Ingredients 5

Ingredients

3 tablespoons black peppercorns
3 tablespoons cumin seeds
2 tablespoons tumeric
1 tablespoon ground cardamom
1 tablespoon ground coriander

Steps:

Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 15 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 42 milligrams, Sugar 1 gram, TransFat 0 grams

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