Sumac with BBQ — what is it and how do you use it?

Sumac is one of the most characteristic spices of Middle Eastern and Turkish cuisine. The dark red powder is ground from the dried berries of the sumac shrub (Rhus coriaria) and has a distinct citrusy, slightly tart flavour. In the BBQ world, sumac is the secret weapon for anyone who wants to add acidity and freshness without using lemon.

What is sumac?

Sumac is one of the oldest spices in the world and was used as an acidifier in ancient times — before the arrival of lemons in the Middle East, sumac was the main source of acidity in cooking. The shrub grows wild in Southern Europe, the Middle East, and parts of Africa. Turkey is the largest producer of quality sumac.

Its taste is similar to lemon, but softer, earthier, and less sharp. Sumac also has a slightly astringent effect — it causes a slight contraction in the mouth, similar to black tea.

Sumac in BBQ — how do you use it?

Sumac is used in BBQ in three ways:

  • As a finishing herb: Sprinkle sumac over grilled meat immediately after grilling — the acidity activates the flavours and cuts through the fat. Essential for Turkish mangal dishes like köfte and adana kebab. Read more in our Turkish mangal style guide
  • In a dry rub: A teaspoon of sumac in a homemade rub provides a background note of acidity that enhances other flavours without dominating them.
  • Over salads and side dishes: Sprinkle sumac over tomato salad, cucumber salad, or hummus served alongside BBQ meat.

Which BBQ dishes pair well with sumac?

  • Lamb chops and rack of lamb: Sumac and lamb are a classic combination — the acidity balances the rich fatty flavour of the lamb. Read our lamb chop recipe
  • Chicken: Sprinkle sumac over grilled chicken in the last few minutes for a Middle Eastern touch.
  • Grilled vegetables: Aubergine, bell peppers, and courgettes gain a new dimension with sumac.
  • Köfte and kebab: Sumac is a staple at the table with every authentic Turkish köfte presentation.

Sumac and our rubs

Sumac pairs best with our Shawarma rub — the warm cumin and paprika flavours are perfectly balanced by the acidity of sumac. A pinch of sumac also works well as a finishing touch with the Jamaican Jerk rub, as it mellows the heat.

Storing sumac

Store sumac in a tightly sealed jar, away from light and heat. The colour fades over time — fresh sumac is a deep dark red. Aged sumac loses its colour and acidity. Use within 12 months of opening for the best flavour.

Discover more ingredients

Also check out our other ingredient pages: allspice, cumin, smoked paprika, and all BBQ ingredients explained.