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One of my favorite meals is a spicy rubbed chicken that my neighbor Lise showed me how to make. She cooks it on a barbecue grill she inherited from me, though she uses wood instead of charcoal. After the chicken is cooked on one side, she places pitas on top to toast them while the chicken continues to cook.  The chicken and pita are also served with grilled vegetables that have been marinated in chopped garlic and olive oil. A cucumber sauce accompanies the chicken to tame down the zing of the spices. Try it sometime and you’ll see just why I favor it so much.

Spiced Chicken with Cucumber Dip

Chicken Rub mixed in plastic bag:

1 part sumac
2 parts coriander
2 parts cumin
½ part salt
1/8 tsp. hot pepper

Cucumber Dip:

1.large container plain, whole milk yogurt, strained on paper towel in colander.
2. 2 cucumbers- peel, slice thin, salt and place on paper towels. Squeeze out moisture.
3. Chop cucumber fine. Add chopped onion, cilantro, garlic, and lemon juice, and whole milk yogurt.
4. Mix thoroughly and refrigerate.

Place boneless, skinless chicken thighs in ziplock bag with rub. Shake. Cook on grill. Serve with grilled vegetables, toasted pita bread, and cucumber dip.

Grilled vegetables: Slice eggplant, zucchini, summer squash the long way.  Place in a large ziplock bag with different varieties of pepper slices and add some garlic, olive oil, and Kosher salt.  Shake and place on a grill heated with wood.