Monday, September 15, 2014
Spice Rubs: Thinking Outside The Box
I have fallen in love with spice rubs lately. I love marinades too, but I've been using so many herbs and spices in dry rubs on chicken and fish these days and the flavor is just so amazing! Dried spices are such a fantastic way to add flavor to a typical weeknight throw-together dinner like the one I'm going to share with you.
I've said many times that I love Penzeys spices, their blends are amazing and the quality of all the spices they offer is really top shelf. I recently put in an order (kosher salt, oregano, dried sage...if you're randomly curious) and got a free sample jar of their Tsardust Memories Seasoning. I love the clever name, but wasn't quite sure what to do with the flavors until I read the ingredients more closely: salt, garlic, cinnamon, pepper, nutmeg and marjoram. With a few other additions I had a customize Greek-style seasoning blend ready to be use on chicken.
In addition to about 2 tbsp. of the Tsardust blend, I added the zest of a lemon and about 1 tsp. of oregano. An extra grind of pepper finished off my thrown-together dry rub and I put it to work.
Slapdash Greek-Style Chicken Flatbreads
2 tbsp. Penzeys Tsardust Memories Seasoning Blend (or just use the spices listed above to make your own)
Zest of 1 lemon (about 1 tbsp.)
1 tsp. dried oregano
Salt & pepper to taste
Oil (for the pan)
4 boneless skinless chicken breasts (would work on chicken thighs too)
Flatbreads or pocketless pita breads
Sliced tomatoes (for serving)
Shredded lettuce (for serving)
Thinly sliced red onion (for serving)
Tzatziki Sauce (get my favorite recipe courtesy of Food Network)
You can make the tzatziki sauce ahead of time and let it chill in the fridge at least 2 hours or overnight.
Combine the spices and rub well into both sides of each chicken breast. Drizzle about 1-2 tbsp. of oil (I used olive oil) in a large cast-iron pan. Heat until shimmering, then add in the chicken breasts. Cook 4-5 minutes until seared on both sides and done in the middle.
Remove from the pan and let them rest for 10-15 minutes before slicing and serving on top of warmed flatbread and topping with the tomatoes, lettuce, onion and tzatziki sauce. Perfect with a side of fries!