Misty Gully Moroccan Seasoning – Rich, Aromatic Flavour for Lamb, Beef & Chicken

Bring warm North African-inspired flavour to your cooking with Misty Gully Moroccan Seasoning. This rich, aromatic spice blend combines earthy savoury notes with balanced warmth, making it an easy way to add serious flavour to lamb, beef, chicken and vegetables without complicated prep.

Perfect for BBQs, roasting, grilling or quick midweek meals, it works just as well on the smoker as it does in the kitchen. Whether you're cooking lamb chops over charcoal, roasting a whole chicken or building a slow-cooked lamb shoulder, it adds colour, aroma and warmth without overwhelming heat.

Misty Gully Moroccan Seasoning focuses on layered spice flavour rather than aggressive heat.

• Earthy & aromatic – Warm spices create rich depth and fragrance
• Balanced heat – Cayenne adds gentle warmth without overpowering
• Savoury backbone – Salt and spices work naturally with meat
• Herbaceous finish – Rosemary lifts heavier flavours
• Slight sweetness – Sugar balances spice and helps caramelisation

👉 Expect warming BBQ flavour with a classic Moroccan-inspired character. It's already well seasoned, so you don't need to add extra salt.

• Lamb chops – One of the best pairings for Moroccan spice blends
• Lamb shoulder – Excellent for low & slow BBQ cooking
• Chicken thighs – Rich flavour without overpowering the meat
• Whole roast chicken – Great colour and balanced seasoning
• Beef skewers – Perfect for grilling hot and fast
• Roasted vegetables – Works beautifully on potatoes, carrots and cauliflower

• Versatile seasoning – One blend works across multiple proteins
• Perfect for everyday cooking – Big flavour without needing lots of ingredients
• Balanced spice level – Family-friendly warmth without excessive heat
• Works on BBQ or in the oven – Great flexibility for different cooks
• Consistent results – Easy shaker application with reliable flavour every time

⚠️ Allergen Information:
May contain traces of gluten, soy and milk.

Quick BBQ Method

1. Prepare your meat – Pat dry before seasoning.
2. Apply seasoning – Use approximately 1–2 tablespoons per 500g.
3. Optional binder – Apply a light oil or mustard coating first.
4. Rest before cooking – Leave for 10–20 minutes before cooking.

Marinade Option

For extra flavour depth, mix the seasoning with olive oil, lemon juice, garlic or yoghurt (great for chicken). Marinate in the fridge for 2–6 hours.

🔥 BBQ / Grill

• Temp: 180–220°C
• Lamb chops: 8–12 minutes
• Chicken thighs: 12–18 minutes

👉 This blend contains sugar, so cook over medium heat and turn regularly to stop the spices burning over direct flame.

🔥 Low & Slow Lamb Shoulder

• Temp: 140–160°C
• Time: 4–6 hours depending on size

👉 Wrap during the cook to retain moisture.

🔥 Roast Chicken

• Temp: 180°C
• Whole chicken: 60–90 minutes

👉 Finish hotter for crispier skin.

🌡️ Recommended Internal Temperatures

• Chicken and all mince: 75°C (167°F)
• Lamb: 60–70°C depending on preference
• Beef: 52–60°C depending on doneness

• Cherry wood – Adds subtle sweetness and colour
• Apple wood – Mild smoke that suits chicken and lamb
• Oak – Excellent with beef and lamb shoulder

👉 Avoid overpowering woods if you want the spice profile to remain balanced.

Moroccan Yoghurt Chicken Thighs

You'll need: 1kg boneless chicken thighs, 200g Greek yoghurt, 2 tablespoons Misty Gully Moroccan Seasoning, 2 tablespoons olive oil, 1 lemon, flatbread and fresh coriander. Feeds 4.

1. Mix the yoghurt, seasoning, olive oil and the juice of half the lemon.
2. Coat the chicken and marinate in the fridge for 2–6 hours.
3. Set up the BBQ for medium heat, about 180–200°C (356–392°F).
4. Wipe off the excess marinade and grill, turning often, for 12–18 minutes.
5. Cook to 75°C (167°F) in the centre and rest for 5 minutes.
6. Serve on flatbread with extra yoghurt, cucumber, lemon and coriander.

The yoghurt tenderises the chicken and protects the spices from burning.

Moroccan Lamb Chops on the Charcoal

You'll need: 8 lamb loin chops or cutlets, 1–2 tablespoons Misty Gully Moroccan Seasoning, olive oil, 1 lemon and a minted yoghurt to serve. Feeds 4.

1. Rub the chops with a little olive oil, then season both sides.
2. Rest for 10–20 minutes while the coals settle to medium heat.
3. Grill for 8–12 minutes, turning every couple of minutes so the sugar doesn't burn.
4. Cook to 60–70°C depending on how you like your lamb.
5. Rest for 5 minutes, squeeze over lemon and serve with minted yoghurt.

Slow Cooked Moroccan Lamb Shoulder

You'll need: 2kg lamb shoulder, 3–4 tablespoons Misty Gully Moroccan Seasoning, olive oil, foil, flatbread and tzatziki. Feeds 6–8.

1. Rub the shoulder with oil and coat well with the seasoning.
2. Cook at 140–160°C (284–320°F) on the smoker or in a covered kettle until the bark is a deep red-brown.
3. Wrap tightly in foil and keep cooking until a skewer slides in with almost no resistance, 4–6 hours in total.
4. Rest in the foil for 30 minutes, then pull.
5. Serve in flatbread with tzatziki, sliced onion and lemon.

Spiced Roast Vegetables

You'll need: 1kg mixed potatoes, carrots, pumpkin and cauliflower, 3 tablespoons olive oil, 1 tablespoon Misty Gully Moroccan Seasoning. Feeds 4 as a side.

1. Cut the vegetables into even chunks.
2. Toss with the oil and seasoning.
3. Roast at 200°C (392°F) in the oven or a covered BBQ for 35–45 minutes, turning once, until golden and tender.

• Smokey Joe's Moroccan Rub – A fragrant, all-natural Moroccan blend with no sugar and no MSG. Great on lamb kofta and over hot coals.
• Inkbird IHT 1X Instant Read Thermometer – Know exactly when your chicken and lamb are done.

Add rich Moroccan-inspired flavour to your next BBQ or weeknight meal with this versatile seasoning from Misty Gully.