Sumac is a beautiful spice which has a zesty, lemony tang, often used in Mediterranean and Middle Eastern cooking. Fantastic used as a seasoning in salads or sprinkled onto meat or fish, it can also be used as a replacement for lemon juice.
With the British weather being so changeable, it’s nice to have a really quick and tasty recipe that can be knocked up fast, and grilled even quicker, for when the sun makes an unexpected appearance.
Makes 6-8 skewers
4 large chicken breasts
2 garlic cloves, minced
Zest of a lemon
1 tbsp fresh coriander, finely chopped
3 tsp sumac
1 tbsp runny honey
4 tbsp olive oil
A good grating of black pepper
Slice the chicken breasts lengthwise into thin strips, place them in a bowl with the remaining ingredients and combine well. Set aside in the fridge for as long as you’ve got. Overnight is good, but half an hour will do.
Thread the chicken lengthwise onto skewers and season evenly with a good pinch of salt just before they go in the grill.
Set up your BBQ for direct grilling, high heat. Grill the skewers for about 5-6 minutes, or until the chicken is cooked through. Make sure to turn them regularly.
I like to serve them in flatbreads/pittas stuffed with salad, hot sauce and tzatziki.