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Spice Blends For Yogurt Marinades
🇱🇧 Lebanese
Mild & Herby · Zero Heat
Inspired by the hilltop villages of Mount Lebanon — where wild thyme and oregano grow on sun-baked slopes and every kitchen table has a bowl of sumac within arm's reach. Sumac hits first — a tart, almost lemony punch that's the signature of Lebanese cooking. Za'atar brings its earthy, oregano-like depth. Thyme adds a clean herbal backbone. Cumin grounds it. Coriander rounds the edges. Garlic ties it to the savory. This blend has a brightness that cuts through rich meat like lamb — the same reason Lebanese cooks have been reaching for sumac and za'atar for thousands of years. Mix with plain yogurt for a shish tawook marinade.
Shish tawook — Lebanon's signature grilled chicken — is built around a yogurt marinade. Home cooks across Lebanon still make it the way generations made it before them: yogurt, garlic, lemon, and a handful of spices including sumac and za'atar, both of which have been used in Levantine cooking for thousands of years. The brightness of sumac cuts through the richness of grilled meat, which is why Lebanese cooks reach for it instinctively. Best with chicken (breast or thigh), shrimp, or lamb. Pairs naturally with rice, tabouli, or warm pita.
Note: Za'atar may contain traces of wheat, nuts, and sesame seeds. This blend is not gluten-free.
Quick Meal Ideas
Put the Lebanese spice blend to work as a yogurt marinade.
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