Smokey Joe's Moroccan Rub

Smokey Joe's Moroccan Rub brings the warm, earthy flavours of North African cooking to your BBQ. It's built on roasted cumin and coriander, sweet paprika, turmeric and ginger, with a touch of allspice, garlic and black pepper. It tastes fragrant and aromatic rather than hot, so the whole family can enjoy it.

Like all Smokey Joe's Rubs, it's all natural, gluten free and MSG free, with no fillers, preservatives, additives or anti-caking agents. If it firms up in the shaker, give it a good shake. That's what natural looks like.

• Warm and earthy – Cumin and coriander give that classic Moroccan base.
• Fragrant – Ginger, turmeric and allspice add depth and a golden colour.
• Mild – No chilli in the blend, just a little warmth from black pepper.
• No sugar – So it handles hot charcoal grilling without burning.
• Low in salt – Salt sits near the end of the ingredient list, so you control the seasoning. Add salt to taste.

• 🐑 Lamb – Chops, cutlets, ribs, kofta, butterflied leg and shoulder. Cumin and coriander were made for lamb.
• 🍗 Chicken – Thighs, wings and skewers, especially with yoghurt and lemon.
• 🐟 Salmon and white fish – A light dusting before grilling.
• 🥔 Vegetables – Roast potatoes, pumpkin, carrots and cauliflower.

1. Pat the meat dry and rub with a little olive oil.
2. Season with salt first, then 1-2 tablespoons of rub per kg of meat.
3. Rest 30 minutes in the fridge, or marinate overnight in yoghurt, lemon and oil for chicken.
4. Cook to a safe internal temperature: chicken and all mince 75°C (167°F).

Moroccan Lamb Kofta Skewers

You'll need: 1kg lamb mince, 2 tablespoons Smokey Joe's Moroccan Rub, 1½ teaspoons salt, 1 onion, a handful of parsley, flat skewers, lemon and yoghurt to serve. Feeds 4.

1. Grate the onion and squeeze out the juice.
2. Mix the mince, rub, salt, onion and chopped parsley well with your hands.
3. Shape onto flat skewers and chill for 30 minutes so the kofta hold their shape.
4. Grill over hot charcoal, turning every 2 minutes.
5. Cook to 75°C (167°F) in the centre. It's mince, so no pink.
6. Serve with flatbread, lemon, minted yoghurt and a tomato salad.

Moroccan Hot Honey Lamb Ribs on the Rotisserie

You'll need: 1.5kg lamb ribs, salt, 2-3 tablespoons Smokey Joe's Moroccan Rub, The Four Saucemen Manuka Hot Honey Rib Glaze and a Stainless Steel Rotisserie Spit Basket. Feeds 4.

1. Cut the ribs into single ribs. Season with salt, then the rub.
2. Load the basket no more than two-thirds full so the ribs tumble.
3. Turn over medium-low heat until the fat has rendered and the meat is tender and pulling from the bone.
4. Toss the ribs in the glaze and return them to the basket for the last 10-15 minutes.
5. Serve hot with lemon wedges.

The rub brings the fragrant spice, and the glaze adds the sweet heat. The basket suits kettle rotisserie attachments and the Bunnings Jumbuck.

Moroccan Chicken Thighs on the Charcoal

You'll need: 1kg boneless chicken thighs, 200g Greek yoghurt, 2 tablespoons Smokey Joe's Moroccan Rub, 1 teaspoon salt, 1 lemon, olive oil, and an Inkbird IHT 1X Instant Read Thermometer. Feeds 4.

1. Mix the yoghurt, rub, salt, the juice of half the lemon and a splash of oil.
2. Coat the chicken and marinate in the fridge for 2-6 hours.
3. Wipe off the excess marinade and grill over medium-hot coals, turning often.
4. Cook to 75°C (167°F) in the centre and rest for 5 minutes.
5. Squeeze over the rest of the lemon and scatter with fresh coriander.

• Misty Gully Moroccan Seasoning – A saltier, punchier everyday Moroccan shaker with a little cayenne kick.
• The Four Saucemen Manuka Hot Honey Rib Glaze – Sweet heat to finish lamb ribs and wings.

• Brand: Smokey Joe's
• Size: 250ml shaker
• Heat level: Mild (no chilli)
• Dietary: Gluten free, MSG free, no sugar, no anti-caking agents
• Ingredients: Paprika, Turmeric, Coriander, Cumin, Garlic, Onion, Ginger, Black Pepper, Lake Deborah Salt, Parsley, Allspice.