Cool, creamy and deeply fragrant
This recipe is a love letter to Lebanese summer grills — when the air smells of lemon, garlic, and yogurt bubbling gently over charcoal. The yogurt marinade gives the chicken a light, tangy tenderness that’s unlike anything else. The sumac adds a citrusy sparkle that keeps everything bright and alive. It’s a dish that’s both soothing and bold, one I often make from my Go to Lebanese Chicken Skewer Recipes list.
The role of yoghurt in Lebanese grilling
Yoghurt marinades are one of Lebanon’s quiet secrets. They tenderise without drying, giving the meat that signature silky texture. The lactic acid in the yogurt works gently, while olive oil and garlic weave in their perfume. Sumac then comes in like a squeeze of lemon — subtle, tangy, and full of life. If you’ve enjoyed the creaminess of the Lebanese chicken skewers with garlic tahini drizzle, this is its lighter, zesty cousin.
Why sumac belongs here
Sumac is the secret ingredient that lifts this recipe from good to unforgettable. It brings acidity without liquid, letting the marinade cling to the chicken. When grilled, it leaves a gentle pink blush and a faint lemony aroma that mingles with the smoke. It’s one of those spices you fall in love with quietly and then can’t imagine cooking without. I always keep a jar next to the salt.
Gentle on the heat, big on flavour
These skewers need patience — cook them slowly, and they’ll reward you with tenderness and juiciness. The yogurt crust caramelises slightly on the edges, while the sumac and garlic perfume the smoke beautifully.
Ingredients (Serves 4)
- 700g chicken thighs or breast, cut into chunks
- 150g plain Greek yoghurt
- 2 tbsp olive oil
- Juice of ½ lemon
- 2 garlic cloves, crushed
- 1 tbsp sumac
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- Fresh parsley, to garnish
Ingredient Notes
Greek yogurt works best — thick enough to coat the chicken without dripping. Avoid low-fat versions; they curdle more easily on heat. Sumac should be deep red and tangy, not brown and stale. Fresh sumac gives this dish its signature sharpness and colour.
Equipment Needed
A BBQ, grill pan, or oven grill works well. Metal skewers are ideal since they help the chicken cook evenly. Keep a bowl of oil and brush nearby for quick touch-ups during grilling — the yoghurt can stick if the surface is too dry.
Instructions
- In a bowl, combine yogurt, olive oil, lemon juice, garlic, sumac, salt, pepper, and cumin.
- Add chicken and mix thoroughly. Marinate for at least 3 hours, preferably overnight.
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 12–14 minutes, turning occasionally, until lightly charred and cooked through.
- Rest for a few minutes before serving with fresh parsley and a sprinkle of extra sumac.
Cooking Tips for Yoghurt Marinades
Cook over medium heat — too hot and the yogurt burns before the meat cooks through. The aim is gentle caramelisation, not blackened crust. If you’re using an oven grill, line the tray with foil to prevent sticking. A light oiling of the rack helps the yogurt stay in place.
What to Serve With This Recipe
These skewers are perfect with warm flatbread and a spoon of tabbouleh or fattoush. The freshness of mint and cucumber balances the creamy yogurt perfectly.
Pair with herby chicken skewers with mint, parsley and oregano for a bright herb-forward meal, or drizzle with a little tahini sauce like the Lebanese chicken skewers with garlic tahini drizzle.
Frequently Asked Questions
Can I use chicken breast instead of thigh?
Yes, but reduce the cooking time slightly so it doesn’t dry out.
Can I make this without a grill?
Yes, bake at 200°C for 20 minutes, then broil for 2–3 minutes to char the edges.
What can I use instead of sumac?
Lemon zest with a touch of vinegar works in a pinch, though it won’t have the same depth.
Can I freeze the marinated chicken?
Yes — freeze raw in the marinade, then defrost overnight before cooking.
Tips for Success with Sumac Yoghurt Chicken Skewers
Always marinate for at least a few hours — yoghurt needs time to do its work. Don’t shake off the excess marinade; let it cling to the meat for that signature crust. Brush the grill with oil before placing the skewers down, and give them a gentle shake after the first minute so they don’t stick.
Recipe Variations
Add a pinch of Aleppo pepper for warmth or a drizzle of pomegranate molasses for sweetness like in pomegranate molasses chicken skewers with fresh herbs. You can also stir in chopped mint for an aromatic twist similar to garlic yogurt Lebanese chicken skewers with mint and lemon.
Storage and Reheating for Sumac Yogurt Chicken Skewers
Store in the fridge for up to three days. Reheat gently in a 160°C oven for 8–10 minutes, covered with foil to prevent drying. These skewers also taste lovely cold, tucked into pita bread with lettuce and a drizzle of extra yogurt sauce.
Health Benefits and Dietary Alternatives
Yoghurt adds probiotics that support digestion, while sumac offers antioxidants and anti-inflammatory benefits. Olive oil and lean chicken make this both heart-healthy and satisfying. Use dairy-free yoghurt for a lactose-free version. Vegetarians can replace chicken with tofu or cauliflower — both soak up the yogurt marinade beautifully.
Lebanese Chicken Skewers with Sumac Yogurt Marinade
Ingredients
- 700 g chicken thighs or breast cut into chunks
- 150 g Greek Yoghurt
- 2 tbsp olive oil
- ½ lemon juiced
- 2 cloves garlic crushed
- 1 tbsp sumac
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- Fresh parsley to garnish
Instructions
- In a bowl, combine yogurt, olive oil, lemon juice, garlic, sumac, salt, pepper, and cumin.
- Add chicken and mix thoroughly. Marinate for at least 3 hours, preferably overnight.
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 12–14 minutes, turning occasionally, until lightly charred and cooked through.
- Rest for a few minutes before serving with fresh parsley and a sprinkle of extra sumac.