- 2 lbs boneless skinless chicken breasts, filets removed
- 20 wooden skewers, soaked in water for 30 minutes
- 4 tsp ground sumac, divided*
- 5 cloves garlic, minced
- 1 small onion, chopped
- 6 Tbsp canola oil
- 3 Tbsp Za’atar spice blend*
- juice and zest of one lemon
- 1 Tbsp chopped fresh rosemary
- 1 small Serrano chili, seeded and minced (use a jalapeño if less heat is desired)
- 2 tsp dried marjoram
- sea salt and fresh ground pepper
Tahini Sumac Dipping Sauce
- 1/4 cup Tahini paste**
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1/2 cup plain Greek yogurt
- 1/2 tsp sea salt
- Slice each chicken breast lengthwise into 4-5 strips and place in a re-sealable bag.
- In a medium sized bowl, whisk together all the marinade ingredients.
- Pour the marinade over the chicken in the bag, seal the bag and turn gently so marinade coats all the chicken. Refrigerate for 30 minutes (or up to 24 hours).
- In a blender, combine 1 tsp ground sumac and all the dipping sauce ingredients; blend until smooth. Add a little water or more lemon juice if sauce is a little too thick. Refrigerate until needed (can be made a day ahead).
- Thread the chicken onto the skewers. Throw out the marinade.
- Heat the grill to medium-high and spray grates with non-stick spray. Grill the skewers, turning once, until cooked to 170F (about 4-5 minutes on each side). Transfer grilled chicken to a serving platter.
- Sprinkle skewers with remaining sumac and serve with Tahini Sumac Dipping Sauce.
*Ground sumac and Za’atar are spices often used in Middle Eastern recipes. Look for them at spice shops and some bulk food stores. Or make your own Za’atar spice blend using our recipe.
**Tahini paste is made from ground sesame seeds. It’s available at larger grocery stores, health food stores and some bulk food stores.