Spiced Chicken Kebabs with Sumac and Yogurt Dip

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken marinated with warm Middle Eastern spices and served with a cooling yogurt dip infused with fresh herbs and sumac. This Middle Eastern-inspired chicken recipe, ready in about 27 minutes, pairs olive oil, ground sumac, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Middle Eastern cuisine 350 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
3 tbsp olive oil
1 tbsp ground sumac
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
3 garlic cloves, minced
2 tbsp lemon juice
1 1/2 tsp salt
1/2 tsp black pepper
1 cup plain Greek yogurt
2 tbsp fresh mint leaves, chopped
2 tbsp fresh parsley, chopped
1 tsp ground sumac for dip garnish

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Instructions

Step 1: In a large bowl, combine 1.5 lbs chicken thigh pieces with 3 tbsp olive oil, 1 tbsp ground sumac, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 3 minced garlic cloves, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for at least 1 hour in the refrigerator.
Step 2: Preheat grill or grill pan to medium-high heat. Thread chicken pieces onto skewers, leaving a little space between pieces.
Step 3: Grill chicken kebabs for 4-5 minutes per side, until nicely charred and cooked through (internal temperature 165°F).
Step 4: Meanwhile, in a small bowl, stir together 1 cup plain Greek yogurt, 2 tbsp chopped fresh mint, 2 tbsp chopped fresh parsley, and 1 tsp ground sumac until combined.
Step 5: Serve the hot chicken kebabs with the yogurt dip garnished with an additional sprinkle of sumac.