Moroccan · Marinades & Rubs
Ras el Hanout & Honey Marinade
An all-purpose Moroccan marinade blending the complex, floral spice mix ras el hanout with honey, garlic, olive oil and lemon into a sticky glaze that clings to chicken, lamb or vegetables. It caramelises beautifully on the grill or in the oven, giving deep colour and warm, aromatic sweetness.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 tbsp ras el hanout
- 3 tbsp honey
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- Juice of 1 lemon
- 1 tsp paprika
- 1/2 tsp salt
- Black pepper
Method
- 1
Whisk
Whisk all the ingredients together into a loose, glossy paste.
- 2
Coat
Rub thoroughly over chicken, lamb or vegetables, getting into every crevice.
- 3
Marinate
Cover and marinate at least 1 hour, or overnight for meat.
- 4
Cook
Grill, roast or barbecue, basting with any leftover marinade until caramelised.
- 5
Watch the sugar
Keep an eye on it near high heat — the honey can catch, so move to a cooler zone if it darkens fast.
- 6
Rest and serve
Rest the meat briefly before serving.
Chef's tips
- Marinate meat overnight for the deepest flavour and colour.
- The honey caramelises fast — cook over medium heat or finish away from direct flame.
- Reserve a little unused marinade to brush on at the end (never the raw-meat marinade).
Frequently asked questions
What is ras el hanout?
Ras el hanout is a Moroccan blend of a dozen or more spices — often including cinnamon, cardamom, rose, cumin, ginger and pepper — meaning 'top of the shop', the best a spice seller offers.
What does it work on?
Chicken and lamb are classic, but it's excellent on cauliflower, carrots, squash and other roasting vegetables too.