Israeli Spice Chicken With Tomato Relish

Total Time
30mins
Prep 10 mins
Cook 20 mins

Mexico meets the Middle East in this dish. Warm some pita bread and fill with sliced chicken and tomato relish for a tasty and light lunch. The spice rub also works great on shrimp! I like to serve this with "Zucchini with Mint and Parsley".

Ingredients Nutrition

Directions

  1. For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
  2. Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat.
  3. Rub chicken liberally with 4 tablespoons of the spice blend.
  4. Let stand 10 minutes and prepare the Tomato Relish.
  5. Grill chicken 6 or 7 minutes on each side or until juices run clear.
  6. For the Tomato Relish:.
  7. Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
  8. Combine oil, lemon juice, and spices in a small plastic container with a lid.
  9. Shake dressing to combine and pour over salad.
  10. Season salad with kosher salt and toss to combine well.
  11. Let stand 10 minutes and serve.

Reviews

(2)
Most Helpful

Virtually identical to a Rachel Ray recipe of same name. Excellent grilled chicken! Great with relish. Instant favorite in our house. (Rachel has an additional side Zucchini w/mint & parsley which I haven't tried yet.)

maubee May 06, 2009

Both the chicken and the tomato salad are really tasty! I cut back a bit on the red pepper flakes as I don't like things too hot but otherwise made both recipes as indicated. For the tomato salad, I used red hothouse tomatoes from the market and yellow tomatoes from my garden. It was delicious. I have a lot of the salad left over so will serve it with other dishes.

Irmgard August 31, 2008

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