These grilled sumac chicken skewers with charred onion are inspired by the fragrant spices of the Middle-East.
You cannot beat chicken cooked on a charcoal grill. You just can’t! There’s something about the alchemy of the coals interacting to with the meat to create crispy chicken edges and that unmistakable chargrilled flavor. Even better when the chicken is coated in a fragrant marinade of exotic spices. In this case – cinnamon, allspice and sumac. Sumac is one of my very favorite “underrated” spices, subtle and mild with a lemony flavor. It’s not found at all grocery stores, but easily available online. I also recommend picking up flat metal skewers – this shape seems to prevent the meat from spinning, and of course the metal is reusable and will never burn!
You will need to configure your grill two zone cooking (I use a PK grill and the shape makes it perfect for a hot and cool zone). It sounds complicated, but it’s actually super easy. If the recipe instructions are not clear, you can check more detailed instructions here.