Harissa

• Harissa is a spice blend that typically consists of a number of ingredients, including powdered paprika, coriander seeds, cumin seeds, salt, garlic, mint and a hint of caraway, in specified proportions. Crush the spices in a small coffee grinder after you roast them all together over medium heat for a minute. Roasting releases the natural oils inside the seeds and makes this seasoning more intensely flavored. Use harissa with some pepper and salt over chicken pieces and then grill them.

Za’ataar

• Za’ataar is the herbal seasoning blend to use when you want flavorful chicken kabobs that are not too spicy. Za’ataar is the name of both a plant in the Middle East and the seasoning made with its leaves. Most of the dried herbs in this mix go into the mortar and get mashed with salt, sesame seeds and a number of other spices. Use this fragrant mixture when you marinate chicken for grilling.

Sumac

• Sumac is the name of a plant that is quite abundant in the Middle East. Typically, the plant is crushed and added to any number of spices. Sumac seasoning packs a distinct punch, and you can modify it according to taste, depending on the spices added. Use sumac if want a light but defined flavoring on Persian chicken kabobs.

Other Seasonings

• Persian cooking is about adding a bit of this and a dash of that as you cook. Coriander and cumin are abundantly available and often used to flavor meats. Add saffron, cardamom or cinnamon along with coriander and cumin to sumac or za’ataar leaves to create a dry rub. Spread it over the meat before skewering.