Moroccan BBQ Rub — Ras el Hanout Style Explained

Ras el hanout is a well-known spice blend from Moroccan cooking. Its name is generally translated as ‘head of the shop’ and refers to a merchant’s selection. Ingredients vary by maker; on the BBQ, it can add a warm-spiced direction to lamb, chicken or vegetables.

A hand mixing a reddish-brown dry seasoning blend in a metal bowl
Illustration of mixing dry seasoning, not a fixed ras el hanout recipe.

What is ras el hanout?

There is no universal ingredient list. Depending on the blend, you may find different combinations of ingredients such as:

  • Cinnamon:warm and sweet in aroma.
  • Cumin:earthy and warm-spiced.
  • Coriander:fresh and citrus-like.
  • Ginger:sharp and warm.
  • Turmeric:earthy, with a yellow colour.
  • Cardamom:floral and aromatic.
  • Allspice:with aromas reminiscent of cloves, cinnamon and nutmeg.
  • Black pepper:peppery and aromatic.
  • Cayenne pepper:for chilli heat when the recipe uses it.

These are possible seasonings, not a compulsory complete recipe. Floral ingredients feature in some blends but are not present in every ras el hanout.

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

Moroccan-Inspired Seasoning on the BBQ

Choose a blend and cooking method suited to the food:

  • Lamb:shoulder, rack or chops, for example. These cuts need different cooking times and methods.
  • Chicken:a whole chicken or thighs following a suitable recipe.
  • Vegetables:cauliflower, sweet potato or aubergine, for example.
  • Fish:sea bream or sea bass, for example, with a light seasoning layer and cooking matched to size and thickness.

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

More about vegetables:Rub on Vegetables: How Does It Differ from Meat?

Shawarma as Your Own Flavour Variation

Our Shawarma rub contains ingredients including cumin, coriander, cinnamon and allspice. These spices may overlap with a ras el hanout blend but do not make the rub the same product or a fixed traditional Moroccan recipe.

Choose Shawarma for your own warm-spiced BBQ variation with lamb or chicken. The blend contains salt: follow the current ingredient list and dosage advice and account for sauces and other seasonings.

More:Shawarma BBQ Rub: Everything You Need to Know

Side Dishes for Your Menu

Create your own combination, for example with couscous, flatbread, harissa or grilled vegetables. Hummus, tahini and tabbouleh are other options for a more broadly inspired table, not compulsory parts of every Moroccan meal.

Check ingredients and allergens across the whole combination. Yoghurt contains milk; tahini contains sesame. Bread and couscous may contain wheat.

Recipes:Homemade Hummus|Tahini Sauce|Tabbouleh

Comparing Ras el Hanout, Shawarma and Jamaican Jerk

Feature Ras el hanout Our Shawarma rub Our Jamaican Jerk rub
Flavour accents Various warm spices, depending on the blend Ingredients including cumin, coriander and cinnamon Ingredients including allspice, thyme and Scotch Bonnet
Heat Varies with ingredients Assess dosage and dish A hot direction; quantity matters
Possible dishes Lamb, chicken or vegetables following your chosen recipe Your own variations with lamb, chicken or fish Your own variations with chicken or spare ribs
Important No fixed universal formula Not the same as ras el hanout A different, Jamaican-inspired direction

How to Use the Seasoning

  • Dose according to product and recipe.Apply a suitable, even layer; more seasoning is not automatically better.
  • A binder is optional.A thin layer of oil or yoghurt marinade may suit the dish. Yoghurt does not guarantee protection against burning and contains milk.
  • A longer rest is a flavour choice.You can cook straight away. For longer marinating, follow a suitable recipe and keep meat covered in the fridge within its use-by date. Two hours or a whole night is not a general minimum rule.
  • Choose heat for the food.Size, thickness and desired doneness determine the approach. Use a gentler zone if the outside colours faster than the inside cooks; not every chicken preparation belongs solely over direct heat.
  • Check doneness.Follow the appropriate recipe and measure core temperature when needed. Keep raw food and its utensils separate from the cooked dish.

More about technique:How Long Should a Rub Rest?|Mustard as a Binder for BBQ Rub

Explore further:Which Rub Suits Which Meat?|Comparing BBQ Rubs