This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolate-y, the flavor on the grilled meat is very subtle.
Spicy Lamb Kebabs

Spiced Cocoa Dry Rub on Lamb Kabobs
Recipe type: Spice Mixes and Rubs
Serves: 1 1/2 Cups
  • 1 Cup natural cocoa powder (unsweetened)
  • 1/4 Cup Kosher salt
  • 2 teaspoons dried red pepper flakes, chopped fine
  • 1/2 teaspoon ground cloves
  • 2 Tablespoons granulated sugar
  • 4 pounds lamb shoulder and/or leg, cut into 1-1/2 inch cubes
  • 2 red onions
  1. Combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. Store leftovers in a tightly covered jar for up to one month.
  2. Generously coat the lamb cubes with the dry rub. Using metal skewers, alter the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.
  3. Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb cubes and remove when the temperature reaches 125 degrees F for medium-rare meat.
Makes 1 1/2 cups, enough for 5 pounds of lamb. We used the rub on cubed lamb shoulder and leg for easy-to-prepare kabobs, but a whole butterflied leg of lamb can be used.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.