Spiced Sumac Chicken Skewers
My recipe for Spiced Sumac Chicken Skewers with Marinated Onions is one that I’ve been tweaking for a while now, and I think you’re going to love the bold flavours and the way the grill really brings out the best in the chicken. Plus, we’ve got those marinated onions that add a bit of brightness and freshness to balance it all out.
I’ve been inspired by Middle Eastern flavours lately—especially the way they use spices to layer complexity into what might otherwise seem like simple dishes. This one is no different, with sumac taking centre stage. If you haven’t cooked with sumac before, you’re in for a treat. More on that below!
This Recipe
This dish is all about bold, zesty flavours. We’re using a combination of sumac, Aleppo pepper, allspice, coriander, cinnamon, and more, all brought together with a splash of lemon juice and olive oil. The chicken thighs soak up all that goodness, and when grilled, they’re smoky, juicy, and just a little charred—exactly how grilled chicken should be.
The marinated onions on the side are a bit of a secret weapon. I love the tangy, slightly sweet flavour they bring, and they really cut through the richness of the chicken.
What is Sumac?
Sumac is a tangy, lemony spice made from the dried and ground berries of the sumac bush, which grows in parts of the Middle East and the Mediterranean. Its vibrant flavour adds brightness and acidity to dishes, making it a great alternative to lemon or vinegar in recipes. Sumac has been used in Middle Eastern cooking for centuries, often sprinkled on salads, grilled meats, and vegetables. Its distinct flavour profile makes it a key ingredient in this chicken skewer recipe, enhancing the taste with a unique tartness that pairs perfectly with the smoky grilled chicken.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Fireboard 2 Drive
Ingredients
For the Chicken Skewers:
1 medium red onion, quartered
4–5 large garlic cloves
2 tsp sumac
1½ tsp Aleppo pepper flakes
1½ tsp ground allspice
1 tsp ground coriander
½ tsp ground black pepper
½ tsp cayenne pepper
½ tsp ground cinnamon
½ tsp ground turmeric
1/3 cup extra-virgin olive oil
¼ cup fresh lemon juice
1kg chicken thighs, sliced thinly
Kosher salt
For the Sumac and Vinegar-Marinated Onions:
1 large red onion, halved and thinly sliced
½ cup red wine vinegar
3 tbsp sumac
1 tbsp kosher salt
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh mint
Method
STEP 1In a food processor, combine the onion, garlic, sumac, Aleppo pepper, allspice, coriander, black pepper, cayenne, cinnamon, turmeric, olive oil, and lemon juice. Blend into a thick marinade.
STEP 2Slice the chicken into bite-sized pieces (about 2-3 cm wide). Pat them dry and season with kosher salt. Chicken thighs are perfect for this because they stay juicier and more flavourful than chicken breast, especially when grilled.
STEP 3Place the chicken pieces in a large ziplock bag, pour in the marinade, and give it a good massage to make sure everything is evenly coated. Pop it in the fridge for at least 1 hour, but you can leave it up to 4 hours if you’ve got the time.
STEP 4If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes. This stops them from burning up on the grill.
STEP 5I used my Firehawk Kamado grill for this recipe, which holds heat beautifully and gives the chicken a nice, smoky flavour. You’ll want the grill preheated to about 200°C / 400°F. If you’re using a different grill, just aim for medium-high heat.
STEP 6Thread the marinated chicken onto your soaked skewers, leaving a little space between each piece for even cooking.
STEP 7Place the skewers over direct heat on the grill. Turn them every 4–5 minutes to get even charring on all sides. It should take about 10–12 minutes to fully cook the chicken. Make sure the internal temperature reaches 75°C / 165°F for safe eating.
STEP 8While the chicken is grilling, toss your thinly sliced red onion with red wine vinegar, sumac, and kosher salt. Let them sit for about 10 minutes to soften and take on that vinegary flavour. Right before serving, stir in some parsley and mint to brighten things up.
STEP 9Once the chicken is done, let the skewers rest for a few minutes before serving. This helps the juices redistribute and keeps the chicken tender. Serve the skewers with the marinated onions on the side, or pile everything on a platter for a stunning, family-style meal.
Notes
You could definitely use chicken breast here, but thighs have a bit more fat, which means they stay juicy and flavourful on the grill. If you do go with breast, just keep an eye on the cooking time and don’t let them dry out. Marinating for the full 4 hours would be a good idea, too, to really lock in that moisture.
If you’re new to sumac, it’s a game-changer. Sumac is a tangy, lemony spice made from ground berries, commonly used in Middle Eastern cuisine. It’s bright, zesty, and brings a tart flavour without the acidity of citrus. I love how it pairs with grilled meats, especially chicken. You can find sumac in most supermarkets or specialty spice shops.
Wooden skewers are great, but remember to soak them before grilling so they don’t burn. If you’ve got metal skewers, even better—no soaking required and they’re reusable. I find the flat metal skewers also help keep the meat in place a bit better, especially when turning them over the grill.
I served these skewers with the marinated onions and some grilled flatbread, but they’d be perfect with a simple Lebanese rice or a fresh green salad. You could also add a little yoghurt or tahini sauce on the side for some creaminess.
This recipe is super versatile, and I think it would work really well with lamb. The bold spices would complement lamb beautifully, and you could follow the exact same method. If you’re feeling adventurous, give it a try and let me know how it turns out!
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
