4 tsp. ground cumin
2 tsp turmeric
1 tsp. dried dill weed
2 tsp. fresh-ground pepper
1 tsp kosher salt
Tumeric will stain your hands, so wear gloves, or wash your hands immediately after handling this rub.
Mix all ingredients in a bowl, then put it in a Ball or Mason jar and store it in a cool, dry, dark place for up to 3 months!
When you are ready to use, divide the mixture in half. Rub 6 chicken breasts with half the rub, cover, and refrigerate up to 8 hours. Mix the other half of the rub into 1 cup of plain yogurt and set in the refrigerator.
Grill the chicken over direct heat until the internal temperature reaches 150 degrees, then spoon the yogurt mixture over each piece coating it evenly, and move to the cool side of the grill. Continue cooking – adding more yogurt to the chicken and rotating every 5-7 mins until it reaches an internal temperature of 165-170.
Remove it from the grill, cover, and let it set for 5 mins while you get the other dishes ready!
Couscous with mint, parsley and pine nuts
Hummus with whole-wheat pita toasts
Mediterranean salad with romaine, black olives, tomatoes, red onions – top with a balsamic vinaigrette
Lemon sorbet with mint