There’s something beautifully comforting about the subtle, aromatic allure of Moroccan spices. If you’ve ever dined on gently spiced Moroccan lamb or golden, pan-seared chicken dusted with cumin and coriander, you know exactly what I mean. This mild Moroccan seasoning recipe is a go-to homemade spice mix that's tailor-made for poultry and lamb lovers who want deep flavor without the heat. It leans toward warm, earthy flavors with just a whisper of sweetness—perfect for family dinners, weeknight grilling, or even adding a twist to your friendsgiving food ideas. Whether you’re exploring spices for moroccan food or just getting into making your own spice blends recipes, this one is a must-keep in your pantry.
All-Purpose Seasoning for Chicken and Lamb
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Seasoning
Cuisine American, Mediterranean, Middle Eastern
Servings 0.5 cup of spice blend (enough for multiple uses)
Measuring Spoons Precision is important when you're balancing spices.
Mixing bowl Use a small glass or ceramic bowl for mixing.
Whisk or Spoon To evenly blend the spices.
Airtight container or spice jar Mason jars or old spice bottles work great for storage.
Label Trust me, once you start making homemade spice mix, labeling helps avoid mystery jars.
2 tablespoons ground cumin
- Brings that nutty peppery warmth Moroccan cuisine is known for.
1 tablespoon ground coriander
- Slightly citrusy and floral essential in moroccan food traditional dishes.
1 tablespoon sweet paprika
- Adds rich color and a hint of sweetness without any spice.
1 teaspoon ground cinnamon
- This adds a gentle aromatic sweetness—a signature in spice blends recipes.
1 teaspoon ground ginger
- Slightly sharp it cuts through the richness of lamb beautifully.
1 teaspoon turmeric
- Earthy and colorful it gives the blend its golden tone.
½ teaspoon ground allspice
- Offers complexity with its blend of cinnamon nutmeg, and clove notes.
½ teaspoon ground black pepper
- Just a touch to give the blend a bit of edge.
½ teaspoon salt (optional)
- Salt can be added or left out if you prefer to season with salt separately.
Pinch of cayenne pepper (optional)
- Add only if you want the blend to have a mild kick—this is what turns it into a spicy moroccan spice blend.
Step 1: Measure Out Spices
Gather all your spices and measure them precisely into your mixing bowl. If you're using whole spices, toast them lightly in a dry skillet over medium heat for 1–2 minutes, then grind.
Step 2: Mix Thoroughly
Use a small whisk or spoon to combine the spices until the mixture is completely uniform. Be sure no clumps remain, especially from sticky spices like cinnamon or ginger.
Step 3: Store the Blend
Transfer the spice blend into your airtight container. Label it with the name and date. This moroccan spice blend for chicken and lamb stays fresh for up to 3 months when stored in a cool, dark place.
Step 4: Use as a Rub or Marinade Base
For chicken: Rub 1 tablespoon of the seasoning per pound of chicken, adding a splash of olive oil or lemon juice for a marinade.
For lamb: Use about 1.5 tablespoons per pound. It’s perfect on lamb chops, ground lamb, or slow-cooked lamb shoulder.
Pairings
This mild moroccan seasoning opens the door to a whole world of moroccan side dishes and complementary flavors. Here are some of our favorite pairings:
- Couscous with Raisins and Almonds: A subtly sweet and nutty contrast to the savory, spiced meat.
- Grilled Vegetables with Olive Oil and Lemon: Zucchini, eggplant, and bell peppers make the perfect foil for Moroccan-seasoned meats.
- Harira (moroccan soup): A great way to start a meal, harira brings tomato, lentils, and spices into a rich, hearty starter.
- Flatbreads or Pita: Ideal for scooping up every last bit of seasoned lamb or chicken.
- Roasted Chickpeas or Hummus: Earthy and creamy, they round out the plate with texture and taste.
- Chilled Yogurt Sauce with Mint and Garlic: Cuts through the richness with freshness.
Want to go fusion? Serve this alongside small bites like bisquick sausage balls or little smokies crockpot appetizers for a global, casual gathering—perfect for a thanksgiving charcuterie board with a twist.
FAQs
1. What kind of chicken works best with this Moroccan spice blend?
Boneless, skinless chicken thighs are ideal for this blend. They’re juicy and rich enough to stand up to the spices. However, it also works well with chicken breasts if you prefer a leaner option.
2. Is this spice blend spicy?
No, it’s a mild moroccan seasoning. If you like a little heat, you can add a pinch of cayenne or crushed red pepper flakes.
3. Can I use this Moroccan spice blend for vegetables?
Absolutely! It’s fantastic on roasted carrots, potatoes, cauliflower, or squash. Just toss the veggies in olive oil and a generous sprinkle of the spice blend before roasting.
4. How long does this homemade spice mix last?
When stored in an airtight container in a cool, dark cupboard, it should stay fresh for about 3 months. Always give it a sniff—if the aroma fades, it’s time to mix up a new batch.
5. How to make Moroccan spice blend spicier or sweeter?
To make it spicier, increase the cayenne or add chili flakes. For a sweeter version, bump up the cinnamon slightly or add a touch of ground nutmeg. That’s the beauty of how to make Moroccan spice blend at home—it’s fully customizable.
