This easy-to-prepare Israeli spice rub is delicious on juicy grilled chicken or beef. These yummy three-bite samplers are best served with a lemony-garlic tahini sauce to double up on flavor. Great as an appetizer or an entree.

Chicken Ingredients:

  • 6 single boneless skinless chicken breasts or 1½ lb/750 g London broil
  • 1½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 tsp sweet paprika
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • ½-1 tsp cumin
  • ¼ cup chopped fresh parsley
  • 12-16 bamboo skewers

Tahini Sauce Ingredients:

  • ½ cup tahini (sesame paste)
  • ¾ cup water
  • 1 clove garlic, minced (about ½ tsp)
  • 2 Tbsp lemon juice (preferably fresh)
  • kosher salt, to taste


  1. Cut chicken or London broil into long, thin strips.
  2. In a medium bowl, combine salt, pepper, paprika, garlic powder, onion powder, cumin, and parsley. Mix well.
  3. Add chicken strips to spices and mix well. Let stand for 30 minutes at room temperature. Meanwhile, soak bamboo skewers in water for 30 minutes.
  4. Thread chicken or meat strips onto skewers.
  5. Preheat grill, setting it to medium-high.
  6. Grill over indirect heat for 4-5 minutes per side, until grill marks appear and juices run clear.
  7. Tahini Sauce: Add tahini sauce ingredients to a serving bowl; stir well to combine.
  8. Transfer skewers to individual plates or a serving platter and serve with tahini sauce.

Yields: 6-8 servings

Norene’s Notes

  • No grill? Sauté the chicken strips in a nonstick skillet for 4-5 minutes per side, or bake it, uncovered, at 400°F for 12-15 minutes.
  • Tahini is usually found in Middle Eastern stores. It is made from ground sesame seeds and makes a great addition to hummus.
  • To prevent it from becoming rancid, store tahini in the refrigerator once the container has been opened. This tahini sauce keeps about 2 weeks in the refrigerator.