All-Purpose Dry Rub (1)
As Moroccan dishes are among my favorites, I created this simple dry rub using aromatic and flavorful spices commonly found throughout this enchanting cuisine such as cinnamon, coriander, ginger and cumin. I have used this delightful rub on salmon, beef and chicken and each proved incredibly delicious! Also works wonderfully with oven roasted, grilled as well as crockpot dishes.
Yield:approximately 5 tablespoons
Yield:approximately 5 tablespoons
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon ground ginger more if you like a “kick”
- 1/4 teaspoon ground cinnamon
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or as desired
- 1/2 teaspoon coarse back pepper or as desired
- 1 tablespoon lemon zest from about 2 large lemons
Instructions
- In a small bowl, stir together all ingredients. (or shake together in a small container with a lid)
Notes
Make-Ahead and Storage Tips: dry rub may be stored (minus the lemon zest) in an air-tight container at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended. When ready to use, stir in the lemon zest.
So very versatile! I have used this rub on salmon, beef and chicken and each proved incredibly delicious! Works wonderfully with oven roasted, grilled as well as crockpot dishes.
Don’t be shy when it comes to playing with new spice rub combos. Be imaginative. Feel like an Italian twist? Try using a mix of dried marjoram, savory, oregano, basil and thyme. Herbes de Provence is particularly light and fragrant. If your family loves hot and spicy, adding a few teaspoons of a chile powder such as ancho should do the trick!
I love dry rubs! Check out some of my favorites found in these recipes: Crockpot Chicken Tagine, Roast Chicken with Apples 'n Vegetables, Crockpot Middle Eastern Sweet ‘n Sour Meatballs and Southwestern Flank Steak with Mango Salsa.
For your convenience, also check out: All-Purpose Dry Rub (2) and Bronzing Dry Rub, both simple to make and quite tasty.
