A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.
Recipe courtesy of Rachael Ray
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Israeli Spice Chicken
Total:
40 min
Prep:
5 min
Inactive:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
5 min
Inactive:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Israeli Spice Rub:
Dressing:
Zucchini with Mint and Parsley:
Orange and Yellow Tomato Relish:

Directions

Zucchini with Mint and Parsley:

Israeli Spice Rub:

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red 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.

Orange and Yellow Tomato Relish:

Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

Pairs well with Chardonnay

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