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.

Ingredients

Israeli Spice Rub:

• 1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
• 1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
• 1 teaspoon (1/3 palmful) dried oregano
• 1 teaspoon (1/3 palmful) ground coriander
• 1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
• 1 1/2 teaspoons (1/2 palmful), coarse kosher salt
• 4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
• Extra-virgin olive oil, for drizzling
• Warm pita or flat bread, for passing
• Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.

Directions

Orange and Yellow Tomato Relish:

• 3 vine ripe or small round red tomatoes
• 2 orange or yellow tomatoes
• 1 small sweet onion, thinly sliced
• 1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

Dressing:

• 3 tablespoons (a couple of glugs) extra-virgin olive oil
• 1 ripe lemon, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt

Zucchini with Mint and Parsley:

• 4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
• 3 tablespoons (3 turns around the pan) extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup (half a bundle) chopped fresh mint
• 1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
• Kosher salt and pepper