We Already Have 1059 Recipes.

Grilled Middle Eastern style Chicken

I found about sumac reading various recipes but this is not a spice you can get in your neighbourhod supermarket here in Greece. Perhaps you can find it in large supermarkets or in small shops selling middle eastern products but those are not easy to find.

A few weeks ago, when my son went to Dubai he asked me what I would like from there and the first thing that came to my mind was sumac.

When he visited the town, he went to Carrefour and was amazed with the variety of spices they sold. As he didn’t know exactly what I wanted he bought two kinds of sumac.

There was a cheap sumac, of which I do not know its origin as it is not stated on the package, as well as a Lebanese sumac, which is three times more expensive than the other one. He didn’t know that I already had turmeric, which I bought a few months back together with garam masssala, from a little shop selling Asian products, so he bought me some turmeric as well.

I didn’t know how sumac tasted and whether it was a hot spice or not but it was not hot. I can’t say that we were thrilled about it but it wasn’t bad either. If you have any recipes using sumac, please let me know as I would like to try it again.

I was eager to try it so I google searched writing chicken and sumac and read a few recipes, some Moroccan, some Lebanese but mainly I wanted to see how much of each spice I should use. I did not follow any specific recipe but I made this recipe using what I liked from those I read.

Grilled Middle Eastern Chicken

Preparation time: 30 minutes

Grilling time: 20 minutes

Yields: 4 – 6 servings


  • 2 chicken breasts cut in eight pieces
  • 1 teaspoon of Lebanese sumac
  • 1 teaspoon of turmeric
  • Sea salt
  • Ground coriander seeds
  • Ground black pepper
  • 2 bay leaves
  • Whole all spice (5 – 6 berries)
  • 2 cloves of garlic, chopped
  • 2 spoonfuls of balsamic vinegar
  • 4 spoonfuls of white dry wine
  • 3 spoonfuls of strained Greek yoghurt


Wash chicken, remove skin, cut into pieces and marinate for at least 1 hour with all the ingredients.

Grill chicken for about 10 minutes on each side. I served this dish with baked eggplants, which I shall post tomorrow.

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

18 Responses

  1. I love the new site! And the chicken looks really delicious. I will just have to drool over it because I’m sure I wouldn’t be able to find sumac here!

  2. Ivy

    Hi Mary and thanks for visiting. I wish I could send you some of that sumac.

  3. I have had some sumac for a little while since I made a salmon dish…can’t remember where I found it or what kind..I just know that I have it:D Your chicken dish is something I would really enjoy on the grill sis:D I will have to bring the sumac from beneath the pile:D

  4. Lovely recipe Ivy I could eat lots of this chicken yum. Great new website. 🙂

  5. Sumac or Sammak can be found in Belgium but the one I got is from Turkey. The edible sumac is from Rhus coriaria. I also found out from my Turkish friends that they seldom use Sumac.

    When I’m crazy for hot & spicy food I just add extra… LOL I love sumac in my onion salad. It gives a kind of sourish and tarty flavour.

    i think i better get my supply soon 🙂


  6. Sumac is a little tricky to cook with Ivy…I’ve only had it in Lebanese restaurants as part of a dish. Your chicken turned out great though by the looks of it.

  7. Ivy

    Val, that’s a great idea. Next time I get salmon I’ll add some sumac as well.

    Jeena, thanks. I love chicken more than any other meat.

    Pixen, are there other types of sumac which are hot? I saw a Lebanese salad recipe using sumac.

    Peter, I like trying some new (to me) spices and although I would use cardamom and garam massala and even turmeric over and over again I don’t think that sumac will be one of my favourites.

  8. Wow !!! What a wonderful surprise The new site looks beautiful.The chicken looks great,specially for me that love chicken breast.

  9. Ivy

    Thanks Sylvia, nice to see you here as well.

  10. Ivy, I love the new site. Congrats on the move! I just adore sumac except that it gets in your teeth any time you eat a fattoush salad 🙂 You should definitely make that salad, it’s a favorite of mine. You can also make some zaatar – a very popular spice blend that is sumac, thyme, sesame seeds and salt. Some add other things to it like oregano. I have the very basic version on my blog. Delicious on just about anything! I think I have the fattoush there too under the Lebanese tab.

  11. Ivy

    Elly, thanks for giving me so many ideas. Shall see what I can make.

  12. That’s yummy Ivy. My neice got me a bag of sumac from Dubai a couple of weeks ago & I’m always on the look out for more stuff to use it in.
    I’ve used it to make…

    Turkish Adana Kebabs

    Turkish Pizzas / Pides

    It’s a nice,different & tangy. Thanks for giving me another option. XOXOXO

  13. Ivy

    Thanks Deeba for the links. I noticed that both packages have a short expiry date. They are expiring in September. Is this possible? Just a month?

  14. This looks delicious Ivy.

  15. my first visit to ur blog and it is too nice dear! vsit my blog too when u find time!

  16. Ivy

    Thank you Sriekha. Shall visit your bog right now, thank you.

  17. I used Elly’s Za’atar recipe, which has sumac in it. I, too, am trying to figure out what else to use it in. I think I cut out a recipe at some point for sumac chicken. I’ll have to dig it out.

  18. Ivy

    I think it goes well with chicken so I am looking forward to it.