Ultimate Moroccan style spice mix

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


  • 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


  1. 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)
  2. Mix all the spices together and store in an air tight jar in the cupboard
  3. Apply liberally to lamb, chicken shawarmas or anything you like really!

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