Crisp, pink, and full of citrusy tang, these sumac onions are a fast, flavor-packed condiment you'll want to put on everything. The lemon juice and sumac give these onions a bright, layered acidity that is the perfect foil for grilled meats and fish, and adds a pop of color and crunch to just about any dish.
If you've ever had chicken shawarma wrapped in warm pita and noticed the bright, tangy crunch that made every bite better… there's a good chance you've met sumac onions. This popular shawarma condiment is crisp, citrusy, and just the right amount of tart thanks to lemon juice and sumac.
Sumac is made from dried crushed berries. They come from a variety of sumac that grows throughout the Mediterranean and the Middle East (and not the toxic version we have here in the U.S.). Sumac has a sharp citrusy flavor tempered by just enough earthiness to make it distinct, and it's known for bringing out the flavor in red onions.
My favorite way to use these sharp and crunchy citrus-pickled onions are on air fryer chicken shawarma, salmon shawarma skewers, or anything that could use a pop of acidity and color. I've also been known to scatter them over a Fattoush salad, tuck them into grilled veggie sandwiches, or use them as a garnish for roasted fish. And honestly? They're pretty great straight from the jar.
Ingredients and substitutions
Red onion: White or yellow onion can be substituted in a pinch, but red onions work best.
Lemon juice: Fresh lemon juice makes all the difference in this recipe. If all you have access to is jarred lemon juice, use all red wine vinegar and just a splash of lemon juice.
Sumac: Not all sumac is created equal! Look for imported sumac that isn't ground to a fine dust. My favorite is Al'Ard Sumac From Palestine. It has a strong earthiness that I absolutely love and is well worth the price.
Kosher salt: If using table salt, start with half and season to taste.
Extra virgin olive oil: My favorite for this recipe is Graza's Drizzle (use the code PARSLEY for 10% off your first order). A more cost-conscious choice is Bertolli's Extra Virgin Olive Oil-Rich Taste, which I buy on sale when I can.
Parsley: Definitely go fresh here if you can (and get the flat variety, not the curly parsley). The pre-chopped parsley found in the produce section of some grocery stores will work in a pinch.
Ways to use sumac onions
- On shawarma: Pile high on chicken shawarma or tuck into a shawarma wrap.
- In salads: Add a bright punch to Fattoush salad, Greek salad, or grain bowls.
- With grilled meats: Perfect alongside grilled lamb, beef kebabs, or even pork tenderloin.
- As a sandwich topper: Layer into wraps, pita pockets, veggie burgers, or falafel sandwiches.
- With roasted veggies: Try them over roasted cauliflower, sweet potatoes, or eggplant.
Tips for the Best Sumac Onions
Go thin for the best flavor. Use a very sharp knife to cut thin slices. Better yet, dust off your mandoline!
Keep tossing! Toss the onions with the brine multiple times to ensure your onions are evenly covered with the brine. This will give you consistent texture and flavor.
Don't dump the brine! It makes a great base for vinaigrette. Simply whisk in a pinch of black pepper and some extra olive oil and use it to dress Mediterranean salads of all kinds.
More recipes to serve with shawarma
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Sumac Onions
Ingredients
- 1 medium red onion
- 1 teaspoon ground sumac
- 1 teaspoon kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons parsley, finely chopped
Instructions
- Peel and slice the onion very thinly. This is the time to break out your mandoline if you have one!1 medium red onion
- In a shallow bowl, whisk together the salt, lemon juice, olive oil, and sumac. Add the onions and the parsley and toss.1 teaspoon ground sumac, 1 teaspoon kosher salt, 3 tablespoons freshly squeezed lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons parsley, finely chopped
- Set aside to marinate for at least 20 minutes. For more flavor and a softer onion, allow to marinate for 2-4 hours, tossing a few times to make sure the marinade is evenly distributed.
- Store in a tightly sealed container in the refrigerator for up to a week.
Notes
- Serve with air fryer chicken shawarma or shawarma salmon skewers.
- Use to top salads, grilled meats, or grilled vegetables.
- Use a couple of tablespoons of brine whisked together with more olive oil as a salad dressing.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
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