Adapted from Mediterranean Hot and Spicy
I call this herb and spice rub ‘North-African’ because besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition it is spiked with harissa, the ubiquitous hot pepper paste, that is to Arab North-Africa what chili oil is to Asia.
With the same spice mixture you can rub poultry, beef, or pork, two to three hours before grilling, and leave at room temperature. Or you can mix 3 tablespoons of this rub with 3 tablespoons thick yogurt and baste chicken breast or legs, or skewered lamb and pork, before grilling. Better yet, leave in the refrigerator overnight, in the spicy yogurt marinade.
Makes 6 servings (more…)