3 tsp ground coriander

3 tsp ground ginger

3 tsp ground turmeric

3 tsp paprika

3 tsp kosher salt

1 ½ tsp ground cardamom

1 ½ tsp cayenne

1 tsp garlic powder

Combine all ingredients and mix well. Store in an airtight container such as a Ball or Mason jar for up to 3 months.

This rub will cover 6-8 chicken breasts, or a dozen lamb chops. Rub the meat well with the mixture and massage into the muscle tissue. Cover and refrigerate for at least 2 hours, but up to 12.

Grill the meat over direct heat until it is within 10-15 degrees of done – (170 for well-done chicken, and about 140 for the lamb) Always remember to let the meat rest for about 5 mins when it comes off the grill, or else all that wonderful juice you worked so hard to keep inside will drain off and leave you a dry, leathery piece of meat. Your patience will be rewarded!

Menu suggestions:

Long-grain brown and wild rice cooked in chicken stock, parsley and mint with pine nuts

Sliced cucumbers and tomatoes with yogurt sauce (with lemon and dill).

Baklava with grilled figs