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Moroccan Rub
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Moroccan Rub
- Author: Adapted from The New Atkins For A New You
- Cuisine: Marinade
- 2 tablespoons plus 2 teaspoons ground cumin
- 4 teaspoons ground coriander
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons ground ginger
- 2 teaspoons dried oregano
- 1–1/2 teaspoons LC-Natural Sweet White
- 1 teaspoon ground cinnamon
- Combine all ingredients in a bowl; mix well.
- Tip: after food has marinated in a dry rub, remove as much as possible, along with any juices released, before cooking to ensure browning.
