Moroccan BBQ Rub — Ras el Hanout Style Explained

Introduction

Moroccan cuisine is known for its rich, warm spice blends — and the most famous is Ras el Hanout. Literally translated, it means "head of the shop" — the best spices the merchant has in stock. On the BBQ, this blend offers an exotic, aromatic depth you won't find anywhere else.

What is Ras el Hanout?

Ras el Hanout is not a fixed blend — every merchant, every family has its own recipe. But most versions contain a combination of:

• Cinnamon — warm and sweet
• Cumin — earthy and smoky
• Coriander — citrusy and fresh
• Ginger — sharp and warm
• Turmeric — earthy and golden yellow
• Cardamom — floral and aromatic
• Allspice (pimento) — complex, combines cloves, cinnamon, and nutmeg
• Black pepper — kick and depth
• Cayenne pepper — heat

👉 More about the ingredients: Cinnamon on BBQ | Cumin on BBQ | Ginger Powder on BBQ | Turmeric on BBQ | Cardamom on BBQ | Allspice on BBQ | Cayenne Pepper on BBQ

Moroccan Rub on the BBQ: What Works Well?

The warm, aromatic spices of Ras el Hanout work wonderfully on:

• Lamb — the classic combination. Lamb shoulder, rack of lamb, or lamb chops with Ras el Hanout is a match made in heaven
• Chicken — whole chicken or chicken thighs with a Moroccan rub provide a surprisingly rich flavor
• Vegetables — cauliflower, sweet potato, and eggplant with Ras el Hanout are delicious from the grill
• Fish — firm fish like sea bream or sea bass pairs well with the warm spices

👉 More about lamb: Lamb on the BBQ — Pulled Lamb, Lamb Shoulder & more

👉 More about vegetables: Rub on Vegetables — How Different from Meat?

Which Rub from The Rub Kitchen Fits Moroccan Style?

Our Shawarma rub has the most overlap with Ras el Hanout — cumin, coriander, cinnamon, and allspice are shared ingredients. It is the most Middle Eastern/North African rub in our range and works excellently on lamb and chicken in Moroccan style.

👉 More: Shawarma BBQ Rub — All you need to know

Side Dishes with Moroccan BBQ

The Moroccan BBQ table is not complete without:

• Couscous or flatbread
• Harissa (spicy chili paste)
• Hummus or tahini
• Grilled vegetables with Ras el Hanout

👉 Recipes: Homemade Hummus | Tahini Sauce | Tabbouleh

Moroccan vs. Shawarma vs. Jamaican Jerk

Technique: How to Use a Moroccan Rub?

• Always use a binder — olive oil or yogurt works excellently
• Let marinate for at least 2 hours, ideally overnight — the warm spices need time
• Grill on indirect heat for large cuts of lamb, direct for chicken and vegetables
• Serve with fresh side dishes to balance the warm spices

👉 More about technique: How Long Should You Let a Rub Marinate? | Mustard as a Binder for BBQ Rub

Discover our rubs: Which Rub for Which Meat? | Compare BBQ Rubs