Moroccan · Marinades & Rubs
Paprika & Cumin Grill Rub
The simple, no-fuss dry rub found at Marrakech's grill stalls, a straightforward mix of paprika, cumin, garlic powder and salt patted onto meat before it hits the charcoal, letting the smoke do the rest of the work.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 8
- Level
- Easy
Ingredients
- 3 tbsp sweet paprika
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1/2 tsp cayenne, optional
Method
- 1
Combine
Mix the paprika, cumin, garlic powder, salt, pepper and cayenne if using in a small bowl.
- 2
Mix thoroughly
Stir until fully combined and evenly coloured.
- 3
Apply
Pat the rub generously over meat before grilling, pressing it in so it adheres.
- 4
Store
Keep any unused rub in an airtight container.
Chef's tips
- Apply the rub at least 15–20 minutes before grilling so the salt begins to season the meat rather than just sitting on the surface.
- Pat the meat dry before applying the rub so it sticks evenly rather than sliding off.
- Double or triple the recipe and keep a jar on hand for quick weeknight grilling.
Frequently asked questions
What meats work well with this rub?
It suits lamb, beef and chicken equally well, especially cuts destined for the charcoal grill like kefta, chops or skewered meat.
Can this rub be used as a marinade base?
Yes, mix it with a little olive oil and lemon juice to turn it into a wet marinade if you prefer.