Thinly sliced red onions macerated with sumac and salt until softened and stained a deep pink, this simple condiment is a staple of Middle Eastern cooking. Sumac’s bright, lemony tartness cuts through the sharpness of the onion, creating a balance that’s both refreshing and rich in flavour. Parsley adds a fresh, herbal note, rounding out the mix without overpowering it.

This isn’t just a garnish – it’s a versatile accompaniment that lifts grilled meats like adana kebabs and shawarma, but also works brilliantly alongside roasted vegetables or even on a simple salad. The technique is straightforward: no heat, just time and a little patience to coax the flavours out. It’s a reminder that sometimes the best BBQ elements come from careful seasoning and thoughtful pairing rather than flames and smoke alone.

Using clean, whole ingredients and a no-fuss approach, this recipe fits perfectly with the Smoke & Soil ethos. It’s everyday BBQ elevated by understanding how ingredients interact and complement each other. Whether you’re firing up the grill or preparing a quick midweek supper, sumac onions bring brightness and depth with minimal effort.