Moroccan Spice Rub – perfect for lamb, chicken and more!

In my spice cupboard I have many mason jars of premade spice rubs. There is nothing easier than opening up a jar and putting some rub on a piece of meat for grilling, roasting or smoking. I have a couple different BBQ rubs (spicy and mild), jerk rub, cajun rubs and this Moroccan rub.

The mix of spices in this Moroccan rub, also known as Ras el Hanout, provide amazing depth and at times tastes a little Indian and at others a little Mexican. All I know is that the flavour in this spice mix is incredible and the people of the North African country of Morocco know how to spice up a cut of meat.

If you are looking for a new spice rub to coat some lamb, chicken, beef or pork, you cannot go wrong with this Moroccan Spice Rub! Make sure you put a bunch on to create a wonderful crust on the meat.

5 from 1 vote
Prep Time
10 mins
Total Time
10 mins
Author: Steve Cylka
  • 1 1/2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 1/2 tbsp white sugar
  • 2 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp cayenne pepper
  1. Mix all ingredients together and rub on meat. Grill, roast, smoke your meat as desired.
  2. To store, place in an airtight container and store in a cool and dry place.




  1. Mmm! This sounds like a delicious rub! I’ve never tried Morocan food in all honesty but I can’t imagine not loving it! Bookmarked!

  2. I really love the spices used here. Spices like cumin, cardamom, cinnamon and coriander are widely used in Indian cooking. Would love to try this spice rub to roast a chicken.

  3. I have never prepared Moroccan style cuisine but we do enjoy lamb every once in a while so I am saving this to try. Nice blend of spices, sweet and heat. Better yet chicken will come up on the menu first!

  4. Wonderful combination of flavors, plus most of these spices are already in our pantries! Thanks!

  5. Sweet and savory!! Great flavor combination!

  6. Steve: How’s the family?
    Looking forward to Easter, I don’t wonder.
    A wonderful time of renewing!

    This rub looks great, and I will surely try it.

    I love Tagine so can’t see why I wouldn’t love this.

    Have a great day.


  7. I love this already! These spices are right up my alley!

  8. My family loves lamb.. although I have never tried moroccan rub before.. this is just perfect. Can’t wait to try this out.. I am imagining cooking some chicken in the tagine too..

    p/s: just popped over from Kim Bee’s aka Cravings of A Lunatic, and I am glad to stumble upon your blog through her..

    Cheers! Jo

  9. I made this last weekend and it was fantastic on a leg of lamb…thanks

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  11. I live with a diabetic and I omitted the sugar and half the salt and this is now a great spice recipe for us both. I use it on boneless leg of lamb on the grill. As I have aged I have found that spicy food is delicious. I quick fry the dry mix to release the oils from the spices and then use it as a rub. I never get any complaints.

  12. This is wonderful for zinging up courgettes (zucchini) when they run rampant in the garden. Slice one in half lengthwise, crisscross the flat side with a knife and sprinkle this spice mix on before roasting. Yum! Thank you for this wonderful mix.

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