Marinated Sumac Onions
Marinated Sumac Onions are served as a condiment with grilled meat, Kabobs, chicken, and more!
Servings: 6 servings
- 1 large red onions
- 2 T. Italian Parsley (chopped)
- 2 T. fresh lemon juice
- 2 T. red wine vinegar
- 2 T. olive oil
- 4 tsp. sumac
- ½ tsp. sea salt
- ½ tsp. sugar
Start by peeling and slicing the red onion. Add to a bowl, along with the chopped parsley.
Whisk lemon juice, vinegar, olive oil, sumac, salt, and sugar in a small bowl.
Pour the dressing over the onions and parsley, then mix thoroughly to combine.
Allow the flavors to come together for an hour or so before using it as a condiment with kofta kabob, chicken, in sandwiches, or mixed in salads!
- If you don't have red onions, you can use yellow onions, but it might be a good idea to soak them in hot water for 5 to 10 minutes first to mellow out the flavor.
- Sumac loses it's flavor if it's stored for any length of time. It's a good idea to keep sumac frozen until needed to retain its freshness. Especially if you don't use it too often.
- If you want to spice things up a bit, you can add some chili flakes in with the marinated onions.
- Sumac onions are good for up to a week or longer.
Calories: 57kcal | Carbohydrates: 3g | Protein: 0g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 334mg | Fiber: 1g | Sugar: 1g