Ultimate Moroccan style spice mix
This is my go-to, ultimate Moroccan style spice mix that I have tweaked over time. I use it on home made lamb doner kebabs, BBQ lamb neck, lamb shoulder and a load of other bits! (but as you might tell, lamb is my favourite combo for this mix).
I have named it Mo-Rock’n’Roll, and honestly I’m sharing the recipe here in no small part because I love the name so much, hahah.
Applying liberally over lamb neck (as per header picture) or lamb shoulder before smoking low-and-slow is always a winner.
- 1 jar full
- 5 minutes
- 0 minutes
Ingredients
- 1 gram fennel seeds
- 10 grams black pepper
- 20 grams all spice
- 10 grams garlic powder
- 10 grams ground nutmeg
- 2 grams dried oregano
- 5 grams chilli powder
- pinch of ground cloves
- 1 star anise
- 5 cardamon pods
- 10 grams salt
- 15 grams sugar
- 15 grams cumin
Directions
- Grind the fennel seeds, black pepper (if not pre-ground), star anise and cardamon pods using a pestle and mortar (or spice/coffee grinder if you prefer)
- Mix all the spices together and store in an air tight jar in the cupboard
- Apply liberally to lamb, chicken shawarmas or anything you like really!
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