Normal top-down shot showing juicy sumac-marinated grilled chicken thighs arranged on a white ceramic plate, golden brown with reddish flecks of sumac, garnished with parsley and a few lemon wedges

Persian Sumac Marinade

July 7, 2025

By Millie Pham

Let’s add a little Persian flair to dinner

This Persian Sumac Marinade is tangy, earthy, and fresh—simple but full of bright flavor. Sumac is one of my all-time favorite spices. It’s lemony but not sharp, and when you mix it with olive oil, garlic, and a little yogurt, it turns into the perfect tenderizing marinade.

The first time I used this on grilled chicken thighs, the flavors totally surprised me. Tangy, juicy, a little smoky from the grill. Now it’s my go-to for kabobs, roasted veggies, and even lamb chops. It makes your kitchen smell amazing, too.

Why I Love This Recipe

There are tons of reasons this marinade is always in my back pocket:

Sumac brings that unique lemony-tang without using citrus.
Simple ingredients, big flavor.
The yogurt and olive oil make your chicken juicy and tender.
Perfect for grilling or roasting.
Inspired by classic Persian flavors but easy for anyone to make.

What You’ll Need

½ cup plain whole milk yogurt
2 tbsp olive oil
1 tbsp sumac spice
2 tsp garlic, finely minced or grated
1 tsp kosher salt
½ tsp black pepper
1½ to 2 lbs boneless, skinless chicken thighs, lamb, or veggies

Pro Tips

Get fresh sumac. Older sumac can lose its bright, citrusy flavor.
Use full-fat yogurt for the best texture and flavor.
Marinate overnight for maximum tenderness and tanginess.
Great for kabobs—just thread onto skewers after marinating.
Pair with fresh herbs like parsley or mint for a bright finish.

Tools You’ll Need

Mixing bowl
Whisk or spoon
Measuring spoons and cups
Microplane or garlic press
Zip-top bag or covered bowl for marinating
Skillet, grill pan, or baking sheet

Substitutions and Variations

Swap Greek yogurt for regular yogurt (thin it with a little water).
Add lemon juice if you want more citrus brightness.
Use tofu, cauliflower, or portobello mushrooms for a vegetarian version.
Try smoked paprika alongside sumac for a smoky twist.
Add a pinch of ground coriander for a more complex spice profile.

Make-Ahead Tips

The marinade can be made and stored in the fridge up to 3 days ahead.
Marinate your protein overnight for the best results.

Instructions

STEP 1: Add the Yogurt, Oil & Sumac

In a bowl, mix ½ cup plain yogurt, 2 tbsp olive oil, and 1 tbsp sumac spice. Stir until smooth and slightly pinkish-purple.

creamy yogurt, golden olive oil, and deep reddish-purple sumac spice being whisked together in a small glass bowl, creating a smooth pale pinkish mixture with specks of spice throughout.

STEP 2: Add the Garlic & Seasonings

Stir in 2 tsp finely minced garlic, 1 tsp kosher salt, and ½ tsp black pepper. Mix well until evenly combined.

STEP 3: Coat the Chicken

Add 1½ to 2 lbs boneless, skinless chicken thighs to the bowl. Toss to fully coat each piece in the thick, tangy marinade.

boneless skinless chicken thighs coated in thick, creamy sumac yogurt marinade, the pinkish marinade clinging to every surface with flecks of garlic and sumac.

STEP 4: Marinate the Chicken

Cover the bowl tightly with plastic wrap or place everything in a zip-top bag. Refrigerate for at least 30 minutes, or overnight for deeper flavor.

a glass bowl filled with sumac yogurt-marinated chicken thighs, sealed with clear plastic wrap, creamy pink marinade visible through the wrap.

STEP 5: Cook the Chicken (Grill or Pan-Fry Recommended)

Remove the chicken from the marinade, letting the extra drip off. Grill or pan-fry over medium heat for 6–7 minutes per side, until golden brown with slightly charred edges.

sumac-marinated chicken thighs sizzling in a cast iron skillet, creamy marinade caramelizing into a deep golden brown crust with reddish-purple specks

STEP 6: Rest & Serve

Transfer the cooked chicken to a plate and let rest for 5 minutes. Sprinkle with extra sumac and fresh parsley before serving.

Leftovers + Storage

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a skillet or microwave.
Great cold in wraps, salads, or grain bowls.

Why This Recipe Works (Quick Science)

Yogurt gently tenderizes the meat without making it mushy.
Sumac adds acidity without using citrus juice, keeping the flavor bright but smooth.
Olive oil helps the marinade cling to the meat and promotes browning.
Garlic and sumac create a layered, earthy flavor.

Meal Plan Ideas

Serve with saffron rice and cucumber yogurt salad.
Make wraps with flatbread, pickled onions, and fresh herbs.
Build a Mediterranean bowl with hummus, rice, and roasted veggies.
Add to a salad with arugula, feta, and tomatoes.
Pair with simple grilled vegetables.

Common Mistakes

Skipping the marinate time: Even 30 minutes helps the flavors soak in.
Using fat-free yogurt: It won’t tenderize or coat as well—use whole milk yogurt.
Cooking on too high heat: Medium heat lets the marinade caramelize instead of burn.
Not draining the chicken before cooking: Excess marinade can burn in the pan.

What to Serve With

Saffron rice or herbed couscous
Grilled zucchini or eggplant
Fresh tabbouleh salad
Warm flatbread or pita
Pickled red onions or sumac onions

FAQ

Q: Can I bake this instead of grilling?
A: Yes, bake at 400°F for 20–25 minutes until fully cooked.

Q: What’s a good substitute for sumac?
A: Lemon zest + a dash of paprika gives a similar brightness, but it won’t be exactly the same.

Q: Can I use this on lamb or beef?
A: Absolutely—sumac is a classic match with lamb kebabs.

Q: Is sumac spicy?
A: Nope—it’s tangy and citrusy but not spicy at all.

Let’s Wrap This Up

And that’s how you make this super simple Persian Sumac Marinade—bright, tangy, and packed with bold flavors. I hope this one becomes a new favorite in your kitchen. Let me know in the comments how it turned out, what you paired it with, or if you have any questions. Happy cooking!