| ISRAELI SPICE RUB | ||
| 1 1/2 | tbl | sweet paprika |
| 1 1/2 | tbl | ground cumin |
| 1 | tsp | dried oregano |
| 1 | tsp | ground coriander |
| 1/2 | tsp | crushed red pepper flakes - (to 1 tspn) |
| (medium to hot in spice level) | ||
| 1 1/2 | tsp | coarse kosher salt |
| CHICKEN | ||
| 4 | x | boneless skinless chicken breasts split, 8 pieces |
| (1 1/2 to 2 lbs total) | ||
| Extra-virgin olive oil for drizzling | ||
| Warm pita or flat bread for passing | ||
| SERVING SUGGESTIONS | ||
| Orange And Yellow Tomato Relish (see recipe) | ||
| Zucchini With Mint And Parsley (see recipe) | ||
- For the spice rub combine the paprika, cumin, oregano, coriander, crushedred pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
- Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
- Grill chicken 6 or 7 minutes on each side or until juices run clear.
- This recipe yields 4 servings.
- Comments: Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.
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