Moroccan Dry Marinade

2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon minced lemon zest
1/2 tablespoon honey

Rub onto food and let sit for an hour.
Serving Ideas: Good on beef, chicken, lamb, pork and veal.

Source: Fifty Ways to Cook Everything by Andrew Schloss and Ken Bookman
From: Paulette L Motzko posted to rec.food.cooking on Dec 2, 1995.
Adapted by Patti Vincent