Nairobi Meat Rub Recipes

I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings.

Provided by CSD Kitchen

Categories     Low Cholesterol

Time 15m

Yield 6 ounces, 1 serving(s)

Number Of Ingredients 9

Nutrition Facts : Calories 562.5, Fat 26.8, SaturatedFat 2.7, Sodium 14142.7, Carbohydrate 80.3, Fiber 22.4, Sugar 2.5, Protein 25.2

• Ingredients

Make and share this Nairobi Meat Rub recipe from Food.com.

Provided by Lavender Lynn

Categories     African

Time 10m

Yield 1 cup

Number Of Ingredients 7

Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2

• Ingredients

This rub adds flavour to meat dishes before cooking on the BBQ. I found it in a BBQ book by Annabelle White

Provided by Mazey

Categories     Chicken

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

• Ingredients

Barbecued Meat, Nairobi Market Style (Kenya) Prepare the following combination and keep in a jar for barbecues. I found this recipe on-line. This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary. This mixture can easily be cut in half.

Provided by diner524

Categories     Meat

Time 5m

Yield 1 jar of rub

Number Of Ingredients 7

Nutrition Facts : Calories 161.1, Fat 0.7, SaturatedFat 0.2, Sodium 56595.7, Carbohydrate 40.4, Fiber 4.9, Sugar 26.4, Protein 2.5

• Ingredients

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories     African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

• Ingredients

A beautiful red spice mix with a kick, this spice combo is good as a general purpose taco seasoning replacement or as a meat rub. Works best with pan fried or grilled chicken or steak, but should be good with pork, lamb, or anything else that breathes air. Would also be good sprinkled over pasta or added to steamed vegetables. To add more of a kick replace one part ground black pepper with one part cayenne pepper.

Provided by GenYChef

Categories     Mexican

Time 5m

Yield 1 1/2 cup glass jar, 8 serving(s)

Number Of Ingredients 5

Nutrition Facts : Calories 16.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.7, Fiber 1.6, Sugar 0.5, Protein 0.7

• Ingredients