North African Meat Rub Recipes
NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN
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.
NORTH AFRICAN MEAT RUB
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
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
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
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 SPICE RUB
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
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
SAVORY MEAT RUB
I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.
Provided by CSD Kitchen
Categories Low Cholesterol
Time 15m
Yield 6 ounces, 1 serving(s)
Number Of Ingredients 9
Steps:
- Measure all ingredients into a small bowl.
- Blend well. (Use a pestle and mortar to get a more melded flavor.).
- If using celery salt, omit the salt listed.
- Left over rub can be stored in a sealed container for up to a year.
Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2
NAIROBI MEAT RUB
Make and share this Nairobi Meat Rub recipe from Food.com.
Provided by Lavender Lynn
Categories African
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
- Put into a storage container for barbecues.
- Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
- Cook meat over grill until done.
- Meats should never be basted with sauces, or oil.
- If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.
Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2
FAVOURITE MEAT RUB
This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White
Provided by Mazey
Categories Chicken
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender and puree.
- This rub will keep in the fridge for up to 3 weeks.
- Rub over lamb beef, or chicken before cooking.
- It is great on whole legs of lamb or sirlions.
- Although I have put in the yield, I have never measured this, I just use it till it has all gone.
- Sorry- I will try to check next time.
PATRICK'S MEAT RUB (BEEF)
If you're going to smoke or roast a large cut of beef, here's a simple rub that will boost the overall flavor. You can substitute another herb for the tarragon to make an alternative rub to better suit your own tastes if you wish. Rub the beef cut all over with this blend. I don't use this blend for a regular beef roast -- salt and pepper are good enough for those. Enjoy!
Provided by Bone Man
Categories Very Low Carbs
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Blend the ingredients in a small bowl.
- Rub the cut of meat all over with this blend and allow to sit for just a few minutes prior to grilling or roasting.
Nutrition Facts : Calories 8.7, Fat 0.3, SaturatedFat 0.1, Sodium 29.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 0.6
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