Sumac Chicken Skewers Recipe
Make Sumac Chicken Skewers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Skewers & Accompaniments
Method
Marinade & Chicken
Prep the chicken
Trim any excess fat from the chicken thighs and cut into 1" to 1 1/4" bite-sized cubes to ensure even cooking. Place the pieces in a large bowl.
Make the marinade
In a bowl or measuring cup whisk together olive oil, lemon juice, 2 tablespoons sumac, minced garlic (press or finely mince), Greek yogurt (if using), ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and honey or maple syrup if using. Taste a small amount on a fingertip (optional) to check seasoning: it should be bright and slightly tangy.
Marinate
Pour the marinade over the chicken pieces, toss thoroughly to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates to prevent burning.
Skewers & Accompaniments
Prep vegetables and skewers
If using wooden skewers, drain and pat them dry. Cut the red onion into wedges about 1" thick and cut the red bell pepper into 1" squares. Chop the parsley finely and set aside for garnish.
Assemble skewers
Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for heat circulation. Alternate chicken with onion wedges and pepper pieces if desired. Aim for 3–4 chicken pieces per skewer depending on size. Place assembled skewers on a tray while you heat the grill or oven.
Cook on grill
Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil grates lightly. Grill skewers 3–4 minutes per side, rotating until nicely charred and internal temperature reaches 165°F (74°C). Total cook time will be 10–12 minutes depending on piece size. Use a thermometer to confirm doneness.
Oven or broiler method
If not grilling, preheat oven to 450°F (230°C) and line a baking sheet with foil or parchment. Place skewers on a rack set over the sheet and roast for 10–12 minutes, then broil 1–2 minutes to get charred edges, watching carefully to avoid burning. Ensure internal temp is 165°F (74°C).