North African Meat Rub Recipes

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NORTH AFRICAN MEAT RUB



North African Meat Rub image

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories     African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

2 tablespoons coarse sea salt
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 teaspoons caraway seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons harissa
3 large garlic cloves, crushed
3 tablespoons olive oil, plus extra to top up the jar

Steps:

  • In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
  • Mix this with the Harissa, garlic and the three tablespoons of olive oil.
  • Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

NORTH AFRICAN DRY RUB



North African Dry Rub image

A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.

Provided by Outta Here

Categories     African

Time 5m

Yield 3 tablespoons, 1 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1/2 teaspoon sweet paprika
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon garlic clove, finely minced
1/2 lemon, zest of, minced

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 46.3, Fat 1.3, SaturatedFat 0.2, Sodium 1169.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.1, Protein 1.7

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

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.

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS



Roasted Leg of Lamb with North African Spices, Lemon, and Onions image

Provided by Aglaia Kremezi

Categories     Wine     Garlic     Herb     Lamb     Olive     Onion     Broil     Roast     Dinner     Lemon     Rosemary     Meat     Spice     Oregano     Caraway     Cumin     Coffee Grinder     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 16

Spice Mixture:
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano or savory
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons Harissa or Aleppo or Mara's pepper to taste
1 teaspoon chopped garlic
1/4 cup olive oil
Lamb:
One 5-to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine, or more if needed
1½ pounds medium or small red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

Steps:

  • In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
  • Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
  • Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
  • Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

NORTH AFRICAN SPICE RUB



North African Spice Rub image

Make and share this North African Spice Rub recipe from Food.com.

Provided by JanetB-KY

Categories     High Fiber

Time 5m

Yield 1/3 Cup

Number Of Ingredients 5

3 tablespoons curry powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon coriander
1 teaspoon salt

Steps:

  • Mix all ingredients.
  • Store in a sealed container.

Nutrition Facts : Calories 294, Fat 13.4, SaturatedFat 5, Sodium 7012.2, Carbohydrate 50.9, Fiber 29.2, Sugar 5.9, Protein 8.6

NORTH AFRICAN SPICES SEASONING BLEND



North African Spices Seasoning Blend image

This blend of heat, warm spices and colorful tumeric gets its inspiration from the marketplace of north Africa. Use as a rub on meats for the grill, in marinades and stews.

Provided by Chef mariajane

Categories     Low Cholesterol

Time 5m

Yield 1 cup

Number Of Ingredients 9

2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons sugar
1 tablespoon cinnamon (Saigon)
1 tablespoon paprika
1 tablespoon salt
1 1/2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons ground turmeric

Steps:

  • Mix all ingredients until well blended.

Nutrition Facts : Calories 264.3, Fat 4.8, SaturatedFat 0.6, Sodium 7008.5, Carbohydrate 57.7, Fiber 11.5, Sugar 30.8, Protein 7.2

GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB



Grilled Swordfish with North African Spice Rub image

Categories     Fish     Yogurt     Spice     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Yogurt Sauce
1/2 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
1 large garlic clove, minced
Spice Rub
1/2 cup chopped onion
2 garlic cloves, chopped
2 teaspoons caraway seeds
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6-ounce swordfish steaks (about 3/4 to 1 inch thick)
1 tablespoon olive oil
Lime wedges

Steps:

  • For Yogurt Sauce:
  • Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
  • For Spice Rub:
  • Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
  • Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.

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