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.

Moroccan Spice Rub - Ras el hanout recipe - An awesome spice rub recipe to coat lamb, chicken, beef or pork. Full of flavour and great for grilling, roasting, smoking and more!

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.


Moroccan Spice Rub - Ras el hanout recipe - An awesome spice rub recipe to coat lamb, chicken, beef or pork. Full of flavour and great for grilling, roasting, smoking and more!

If you are looking for some other Moroccan inspired dishes, then check out these recipes!

Moroccan Spice Rub - Ras el hanout seasoning

4.86 out of 5
14 reviews
An awesome spice rub seasoning recipe to coat lamb, chicken, beef or pork. Full of flavour and great for grilling, roasting, smoking and more!
Prep Time: 10 minutes
Total Time: 10 minutes


  • 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


  • Mix all ingredients together and rub on meat. Grill, roast, smoke your meat as desired.
  • To store, place in an airtight container and store in a cool and dry place.


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Recipe Rating


  • 5 stars
    This was a delicious mix and everyone really enjoyed it. I’ll definitely be making this again. The blend was flavourful but not overwhelming. I used it on pork loin, but I would like to try some of the other suggestions here

    • Reply
    • Thanks Carolyn. I love this on lamb and chicken. So delicious!

  • 5 stars
    Sometimes I use this rub as a seasoning. I filled a salt shaker with it and sprinkle some on whatever meat I am cooking.

    • Reply
  • 3 stars
    Overall the spice blend was really nice, but it was a little too clove-forward for me. In addition to putting it on the chicken, I made a nice sauce it with some sautéed onions and garlic, white wine, chicken stock, and butter. I’d definitely give this another try, though with maybe a quarter teaspoon of clove.

    • Reply
  • 5 stars
    Used this for a smoked leg of lamb for Christmas dinner. Fabulous!! As described, the flavor is complex, reminds some of Mexican, some Eastern Mediterranean, some Indian. Classical Maghreb (African, south Med coast). Can’t wait to try it on chicken for whole smoked (or spatchcocked) chicken …

    • Reply
    • I have a leg of lamb in the freezer in anticipation of better weather to get outside and smoke it, Moroccan Style. Using it on roast beef this week.

      • Reply
  • 5 stars
    I used 2 TB of this blend with 1/2c Greek yogurt and 2 lbs of cut-up chicken breast. After letting it sit overnight in the fridge, I then wiped of the excess marinade, placed the pieces on an oiled baking sheet, and baked them in a 425 oven for 25 minutes, turning once (I cooked until a temp probe read 165). IT’s outstanding in my Moroccan rice salad! Thank you so much for this recipe.

    • Reply
  • 5 stars
    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.

    • Reply
  • 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.

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

    • Reply
  • 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

    • Reply
    • Thanks for stopping by Jo! The spice blend in this rub is so delicious and packed with flavour. you would LOVE it.

      • Reply
  • I love this already! These spices are right up my alley!

    • Reply
  • 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.


    • Reply
  • Sweet and savory!! Great flavor combination!

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

    • Reply
  • 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!

    • Reply
  • 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.

    • Reply
  • 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!

    • Reply

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