Nairobi Meat Rub Recipes

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NORTH AFRICAN MEAT RUB



North African Meat Rub image

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories     African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

2 tablespoons coarse sea salt
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 teaspoons caraway seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons harissa
3 large garlic cloves, crushed
3 tablespoons olive oil, plus extra to top up the jar

Steps:

  • In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
  • Mix this with the Harissa, garlic and the three tablespoons of olive oil.
  • Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

KARIOKOR NYAMA YA KUCHOMA (BARBECUED MEAT RUB, KENYA)



Kariokor Nyama Ya Kuchoma (Barbecued Meat Rub, Kenya) image

Barbecued Meat, Nairobi Market Style (Kenya) Prepare the following combination and keep in a jar for barbecues. I found this recipe on-line. This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary. This mixture can easily be cut in half.

Provided by diner524

Categories     Meat

Time 5m

Yield 1 jar of rub

Number Of Ingredients 7

1/2 cup coarse salt (kosher type)
2 tablespoons coarse black pepper
1 tablespoon crushed red pepper flakes
2 tablespoons sugar
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion salt

Steps:

  • Thoroughly combine all ingredients.
  • Rub onto whatever meats you would like to bbq.

Nutrition Facts : Calories 161.1, Fat 0.7, SaturatedFat 0.2, Sodium 56595.7, Carbohydrate 40.4, Fiber 4.9, Sugar 26.4, Protein 2.5

NORTH AFRICAN DRY RUB



North African Dry Rub image

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.

Provided by Outta Here

Categories     African

Time 5m

Yield 3 tablespoons, 1 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1/2 teaspoon sweet paprika
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon garlic clove, finely minced
1/2 lemon, zest of, minced

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 46.3, Fat 1.3, SaturatedFat 0.2, Sodium 1169.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.1, Protein 1.7

FAVOURITE MEAT RUB



Favourite Meat Rub image

This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White

Provided by Mazey

Categories     Chicken

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 piece fresh gingerroot
2 cloves garlic
2 tablespoons brown sugar
1 stalk lemongrass
1 tablespoon coriander seed
1/2 tablespoon clove
1/2 tablespoon ground cinnamon
6 whole black peppercorns
1 red chile, deseeded
1 teaspoon salt

Steps:

  • Place all ingredients in a blender and puree.
  • This rub will keep in the fridge for up to 3 weeks.
  • Rub over lamb beef, or chicken before cooking.
  • It is great on whole legs of lamb or sirlions.
  • Although I have put in the yield, I have never measured this, I just use it till it has all gone.
  • Sorry- I will try to check next time.

SAVORY MEAT RUB



Savory Meat Rub image

I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.

Provided by CSD Kitchen

Categories     Low Cholesterol

Time 15m

Yield 6 ounces, 1 serving(s)

Number Of Ingredients 9

2 tablespoons pepper
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground celery seed
1 tablespoon ground sage
1 tablespoon ground marjoram
1/2 teaspoon sweet paprika
1/8 teaspoon cumin

Steps:

  • Measure all ingredients into a small bowl.
  • Blend well. (Use a pestle and mortar to get a more melded flavor.).
  • If using celery salt, omit the salt listed.
  • Left over rub can be stored in a sealed container for up to a year.

Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2

SPICY MEAT RUB



Spicy Meat Rub image

A beautiful red spice mix with a kick, this spice combo is good as a general purpose taco seasoning replacement or as a meat rub. Works best with pan fried or grilled chicken or steak, but should be good with pork, lamb, or anything else that breathes air. Would also be good sprinkled over pasta or added to steamed vegetables. To add more of a kick replace one part ground black pepper with one part cayenne pepper.

Provided by GenYChef

Categories     Mexican

Time 5m

Yield 1 1/2 cup glass jar, 8 serving(s)

Number Of Ingredients 5

3 tablespoons dried thyme
2 tablespoons fresh coarse ground black pepper
1 tablespoon cayenne pepper
1 tablespoon Hungarian paprika
1 tablespoon garlic powder

Steps:

  • Mix ingredients together.
  • Store spice mix in a glass jar in a cool, dark place for up to 4 months (begins to lose flavor after 4th month).
  • Shake over food liberally in the last 5 minutes of cooking time. This ensures the spices have time to heat-activate but don't break down.

Nutrition Facts : Calories 16.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.7, Fiber 1.6, Sugar 0.5, Protein 0.7

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