Israeli Spice Chicken

Rach says, “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 6 months.”

Serving this dish with Orange and Yellow Tomato Relish and Zucchini with Mint and Parsley is a fun way to combine flavors and textures.


Israeli Spice Rub:

  • 1 1/2 tablespoons sweet paprika (1 1/2 palmfuls)
  • 1 1/2 tablespoons ground cumin (1 1/2 palmfuls)
  • 1 teaspoon dried oregano (1/3 palmful)
  • 1 teaspoon ground coriander (1/3 palmful)
  • 1/2-1 teaspoon crushed red pepper flakes (medium-hot in spice level)
  • 1 1/2 teaspoons coarse kosher salt (1/2 palmful)
  • 4 boneless, skinless chicken breasts (1 1/2-2 pounds), split into 8 pieces
  • Extra virgin olive oil (EVOO), for drizzling
  • Warm pita or flat bread, for passing


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 six months.

Place chicken in a shallow dish. Drizzle with EVOO to barely coat the meat. Rub chicken liberally with four tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6-7 minutes on each side or until juices run clear.

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