Moroccan Rub

2 tablespoons paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper -- coarsely ground
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon cayenne

In a small bowl, stir together all of the ingredients. Use immediately or store in a tightly covered container for up to 1 month.

Rub onto the meat or poultry and let stand 15 minutes or refrigerate up to 4 hours before grilling.

Makes about 2-1/2 tablespoons, enough to rub on 2 pounds of beef or lamb burgers, 2 pounds of beef or lamb for shish kebabs, or 2-1/2 pounds of chicken parts.

Yield: 2 1/2 tablespoons