Sumac + Yogurt Chicken Skewers

About this recipe

Sumac and Yogurt Chicken Skewers are a Middle Eastern grilled classic, showing up on family tables from Lebanon to the Levant whenever there's an occasion to cook outdoors or gather around a warm table. Sumac brings bright, tartness that makes yogurt marinades zip with flavor without needing added lemon or vinegar, creating a marinade that's both subtle and assertive. These skewers are the kind of dish that impresses at casual family suppers without demanding technical skill. Sumac's fruity acidity cuts through the richness of the marinade while keeping the dish light and refreshing. Greek yogurt tenderizes the chicken while creating a silky coating that chars at the grill, developing a flavorful exterior while keeping the inside juicy. Warm spices—cumin, paprika, cinnamon, and Aleppo pepper—layer complexity without heat that overwhelms, building a spice profile that feels both familiar and special. The key is patience: let the marinade work for the full 25 minutes so flavors penetrate deeply. Charge your grill to a high heat and work quickly—chicken cooked at a high temperature develops char and crust while staying tender inside. Pull the skewers from heat when the edges are charred but the center still gives slightly to the touch. Overcooking is the only real mistake here. Brush with extra olive oil just before plating to add sheen and richness. Serve immediately with warm pita, tabbouleh, and fresh lemon wedges to squeeze over each bite. The yogurt coating creates a natural sauce, so there's no need for extra condiments. These skewers are best eaten the day they're made, though leftover cooked chicken can be chilled and eaten cold the next day.