Food Recipes Sauces, Condiments and Preserves Moroccan Spice Rub 5.0 (5,060) Add your rating & review Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way this Moroccan spice rub tastes with a good, juicy skirt steak. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Rate PRINT Share Yield: makes about 1/3 cup Ingredients 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground chile powder 1 tablespoon light brown sugar 1 ½ teaspoons kosher salt ½ teaspoon cinnamon ½ teaspoon caraway seeds (crushed) ½ teaspoon freshly ground black pepper Directions In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar. Notes Best Uses Try the rub on beef, chicken, pork and lamb. It's especially good on skirt steak, chicken thighs and pork ribs. Originally appeared: June 2006 Rate It Print