Moroccan Spice Rub

We had some gorgeous local lamb chops that were crying out for something other than my usual and favourite, which is Dijon, garlic and Rosemary.  Unsure of what I was going to do, I looked at a few recipes, got some inspiration and came up with this.  Tossed it on some lamb and voila!  Tasty with big flavour!  This would also be awesome on a whole chicken or chicken pieces, a pork tenderloin or pork ribs.  Fire up the grill and get rubbing people!

Store for up to a few weeks to keep the flavours fresh.....they will deteriorate over time.

Moroccan Spice Rub

Makes over 6 tbsp

2 tbsp ground Cumin
4 tsp ground Turmeric
2 tsp Paprika, not smoked
2 tsp ground Coriander
2 tsp Oregano
1 tsp Garlic Powder
1 1/2 tsp salt
fresh ground pepper, a few good grinds
1 tsp Chili Flakes, more or less depending on your heat tolerance

Combine and store in an airtight container for up to a few weeks, if not using right away.  Depending on how much meat you have really depends on the how much rub you use.