Sumac and Za’atar Chicken Skewers with Charred Onions

A bright, herby chicken skewer that tastes like sunshine

When I first discovered sumac, I thought it was a secret spice only grandmothers in Beirut kept tucked away in small glass jars. Its tangy, lemony scent instantly wakes up anything it touches. Blended with za’atar, it turns grilled chicken into something quite special — rustic, aromatic, and bursting with the flavours of a proper Lebanese garden. This recipe is one of the highlights in my Lebanese Chicken Skewer Recipe Round-up.

Why sumac and za’atar belong together

Sumac’s sour sparkle cuts through the fattiness of chicken, while za’atar brings earthy warmth from thyme, sesame, and oregano. When grilled over charcoal, the spices cling to the meat, forming a fragrant crust that’s both crisp and juicy. The onions — slightly charred at the edges — soak up the drippings and add sweetness that balances the spice.

You can pair these with garlic yogurt Lebanese chicken skewers with mint and lemon for a cooling contrast or try pomegranate molasses chicken skewers with fresh herbs if you prefer something with a deeper tang.

The spice blend that makes this uniquely Lebanese

Za’atar varies from household to household, which is part of the joy. My own jar combines dried thyme, sumac, sesame seeds, and a hint of salt. Mixing it into olive oil turns it into a paste that coats the chicken beautifully. You’ll smell it the moment it hits the heat — smoky, nutty, sharp, and herby all at once.

For a slightly smoky edge, I often cook these alongside smoky BBQ chicken skewers with Middle Eastern spices. The two together make a gorgeous spread.

Simple to prepare, rewarding to grill

These skewers don’t need a long marination. Just an hour in the spice-oil mixture is enough. Perfect for a weekday meal or a quick garden grill with friends. If you’re new to Lebanese cooking, this is one of the easiest ways to get familiar with the flavours — and one of the most forgiving if your grill gets a little overzealous.

Ingredients (Serves 4)

• 700g chicken breast or thigh, cut into 3 cm chunks
• 2 tbsp olive oil
• 1 tbsp sumac
• 1 tbsp za’atar
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 large red onion, quartered and separated into petals
• Juice of ½ lemon
• Extra virgin olive oil for brushing
• Fresh parsley, chopped (to serve)

Ingredient Notes

Choose chicken thighs if you prefer juicier skewers — they hold up better over charcoal. Chicken breast works too but benefits from slightly shorter cooking to stay tender.

Sumac and za’atar are both essential here. If you can’t find za’atar locally, blend dried thyme, sesame seeds, and sumac with a little salt. Use good olive oil, since it carries much of the flavour.

Equipment Needed

A metal skewer set is ideal — the heat conducts along the metal, cooking from the centre. Wooden skewers work fine too, but soak them in water for half an hour to prevent scorching. If you’ve got a charcoal grill, that’s best for depth of flavour. Gas or cast-iron grill pans are excellent stand-ins. Keep tongs and a small bowl of oil handy for basting mid-grill.

Instructions

1. In a large bowl, mix olive oil, sumac, za’atar, cumin, salt, pepper, and lemon juice.
2. Add chicken pieces and toss until evenly coated. Cover and marinate for at least 1 hour.
3. Preheat the grill to medium-high. Thread the chicken and onion petals alternately on skewers.
4. Brush lightly with olive oil. Grill for 10–12 minutes, turning occasionally, until golden and cooked through.
5. Rest for five minutes before serving with chopped parsley and lemon wedges.

Grilling Tips for Lebanese Spice Skewers

Keep the chicken close enough to the heat that it chars slightly without burning the spices. Turning regularly prevents bitterness and gives an even crust. If cooking indoors, preheat the grill pan thoroughly. Don’t overcrowd the pan; spacing ensures caramelisation rather than steaming. Drizzle a touch of lemon juice at the end to lift the smoky notes.

What to Serve With This Recipe

I like serving these skewers with grilled flatbread brushed with olive oil and a bowl of hummus topped with extra sumac. The flavours echo the spice rub while adding creaminess. If you want a lighter side, a tomato and cucumber salad tossed with mint and olive oil works beautifully. Try pairing with healthy grilled chicken skewers with lemon and parsley for a fresh contrast.

Frequently Asked Questions

Tips for Success with Sumac and Za’atar Chicken Skewers

Always use fresh spices — old za’atar or sumac loses its punch and leaves the chicken flat-tasting. Toasting the za’atar briefly in a dry pan before mixing with olive oil releases its aroma. Keep your grill medium-hot. Too high and the spices burn; too low and the meat won’t char. Resting the chicken for a few minutes lets the juices redistribute and the flavours settle.

Recipe Variations

Add a pinch of Aleppo pepper for warmth or stir a spoonful of garlic yogurt from the garlic yogurt Lebanese chicken skewers with mint and lemon as a dipping sauce. You can also replace chicken with halloumi cubes for a vegetarian version — they take just a few minutes to grill and absorb the spices beautifully.

Storage and Reheating for Sumac and Za’atar Chicken Skewers

Store cooked skewers in an airtight container in the fridge for up to three days. Reheat in a 160°C oven, loosely covered with foil, for 8–10 minutes. Avoid microwaving — it toughens the meat. These freeze well. Defrost fully before reheating, and squeeze a little lemon juice over to freshen before serving.

Health Benefits and Dietary Alternatives

Rich in protein and antioxidants from sumac and thyme, this recipe supports immunity and heart health. Olive oil offers beneficial fats, while lemon and onion add vitamin C and quercetin. Use tofu instead of chicken for a plant-based option. For a low-sodium version, skip the added salt and increase lemon juice for brightness.

Sumac and Za’atar Chicken Skewers with Charred Onions

Kitchen Team @ Spooning and Forking

Sumac’s lemony tang and za’atar’s herbal depth coat juicy chicken chunks, finished with charred onions for sweetness and smoke. A classic Lebanese-inspired skewer with real character.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 12 minutes mins

Minimum marinating time 1 hour hr

Course Main Course

Cuisine Lebanese, Middle Eastern

Servings 4 Servings

Calories 310 kcal

Ingredients

  

1x2x3x

• 700 g Chicken Thighs cut into 3 cm chunks
• 2 tbsp olive oil
• 1 tbsp sumac
• 1 tbsp za’atar
• 1 tsp ground cumin
• 1 tsp Sea salt
• ½ tsp black pepper
• 1 Red onion large, quartered and separated into petals
• ½ Lemon Juiced
• Olive oil for brushing
• Fresh parsley chopped (to serve)

Instructions

 

• In a large bowl, mix olive oil, sumac, za’atar, cumin, salt, pepper, and lemon juice.
• Add chicken pieces and toss until evenly coated. Cover and marinate for at least 1 hour.
• Preheat the grill to medium-high. Thread the chicken and onion petals alternately on skewers.
• Brush lightly with olive oil. Grill for 10–12 minutes, turning occasionally, until golden and cooked through.
• Rest for five minutes before serving with chopped parsley and lemon wedges.

Notes

Choose chicken thighs if you prefer juicier skewers — they hold up better over charcoal. Chicken breast works too but benefits from slightly shorter cooking to stay tender.

Sumac and za’atar are both essential here. If you can’t find za’atar locally, blend dried thyme, sesame seeds, and sumac with a little salt. Use good olive oil, since it carries much of the flavour.

Nutrition

Calories: 310kcalCarbohydrates: 4gProtein: 33gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 560mgPotassium: 410mgFiber: 1gSugar: 2gVitamin A: 280IUCalcium: 60mgIron: 1.6mg

Keyword charred onions, earthy spice, grilled chicken, lebanese flavour, sumac zaatar

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