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."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
3 tablespoons




  • Combine all ingredients.

Questions & Replies

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  1. Elmotoo
    STELLAR. I did sub garlic powder & used sumac instead of lemon zest as I knew I wouldn't use it all & wanted it to be shelf stable. OMG the flavor is incredible. Made for Ramadan Tag '09.
  2. momaphet
    This is a lovely well balanced spice mixed, I used it on shrimp letting it sit for about half an hour before grilling . Made for ZWT 9 North Africa by another one of Mike and the Appliance Killers
  3. Mia in Germany
    Sublime - a remarkably complex and well balanced composition of flavours. All spices come out one after the other, none of it is dominant. I used it on turkey steaks, added a little oil - perfect! I guess it's even better with chicken. Thanks for sharing!<br/>Made for A NEW AFRICAN RECIPE TAG GAME / Africa Forum.
  4. JoyfulCook
    Absolutely delicious - I did put a tiny amount of oil on the chicken breasts to make sure the rub stayed on! We had this on a really hot evening. I cooked it in a George Foreman electric grill and served it with salads, it was soooo Nice, thanks for posting this I will definitely be using it again!
  5. DailyInspiration
    Wonderfully aromatic rub - loved the addition of cinnamon and lemon zest. Haven't used it yet on my dish, but I know it will be absolutely delicious just judging from the aroma. I plan to use it on a whole chicken and roast it today! Made for the AUS/NZ Make My Recipe tag, January, 2012.


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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