Sumac on BBQ — What is it and How to Use it in a Rub?
Sumac is one of the oldest spices in the world — and the sour key ingredient of Middle Eastern, Turkish and Persian BBQ cuisine. Deep purple, fruity sour, slightly tart. Where lemon evaporates with heat, sumac retains its acidity on the grill.
What is sumac?
Sumac (Rhus coriaria) is a shrub that grows in the Mediterranean and Middle East — from Sicily to Iran. Its deep purple berries are dried and ground into a coarse, dark red spice. The taste is sour, fruity and slightly tart due to the high concentration of malic acid and tartaric acid.
- Colour: Deep burgundy to dark purple
- Flavour: Sour, fruity, slightly tart — similar to lemon but earthier
- Heat: None — sumac is not spicy
- Use: Rub, finishing spice, salad dressing, za'atar
Origin and history
Sumac has been used in Middle Eastern and Mediterranean cuisine for over 2000 years. In Roman times, sumac was used as a souring agent — before lemons became common in Europe, sumac was the main source of acidity in Mediterranean kitchens.
In the Levantine BBQ tradition — from Turkey and Lebanon to Jordan — sumac is indispensable. It is sprinkled over grilled lamb, mixed into marinades and used in za'atar, the classic Middle Eastern spice blend of thyme, sesame and sumac.
Why does sumac work well with BBQ?
Most BBQ rubs lack acidity — sumac fills precisely that void. Where lemon juice evaporates at high temperatures, sumac retains its sour character on the grill. It cuts through fat, adds freshness to heavy spices and adds a colourful burgundy hue to the bark.
Sumac also works excellently as a finishing spice — sprinkled over the meat after grilling for a fresh, sour note.
The Shawarma BBQ Rub has the most overlap with a sumac profile. Add a teaspoon of sumac as a finishing spice over grilled lamb or chicken for an extra sour, Levantine dimension.
Flavour combinations
- Cumin — the classic combination in Middle Eastern kitchens
- Coriander — fresh and citrusy, enhances acidity
- Black pepper — kick and depth as a counterpoint
- Garlic powder — umami for balance
- Thyme and oregano — Mediterranean, complements the fruity note
- Sesame — nutty, classic in za'atar
What meat does sumac work best with?
- Lamb — the classic combination. Inseparable in Middle Eastern cuisine
- Chicken — whole chicken or chicken thighs with sumac and cumin
- Fish — the acidity pairs excellently with fatty fish such as salmon or mackerel
- Vegetables — cauliflower, eggplant, sweet potato
How do you use sumac in a rub?
Sumac is sour — use it sparingly. A good ratio: 1 part sumac to 4–5 parts other spices. Too much will make the rub unpleasantly tart.
As a finishing spice: sprinkle directly over the meat after grilling. The acidity will then be most pronounced and pure.
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Shawarma BBQ Rub Starter Pack · 3 flavours