In the current study, the effect of dill, parsley, spinach, and Swiss chard powder on the physicochemical, microbial, textural, and sensory properties of sucuk production during the seven-day ripening period was investigated. Six different fermented sucuks were produced, C1: 100 mg/kg sodium nitrite; C2: 100 mg/kg sodium nitrate; T1: dill powder 0.71%; T2: parsley powder 1.17%; T3: spinach powder 0.29% and T4: Swiss chard powder 0.26%. In group T4, a higher titratable acidity and lower pH values were found compared to the other groups (P < 0.01). No residual nitrate was detected in groups T3 and T4 at the end of the ripening period. Swiss chard powder (T4) increased the redness of the sucuks (P < 0.01). Naturally cured sucuks had higher lactic acid bacteria (LAB) counts than the control groups (P < 0.01). The T3 and T4 groups had the highest scores of flavour and overall acceptance (P < 0.05). Therefore, spinach and Swiss chard powder could be considered as a successful approach to produce naturally cured Turkish sucuk under the clean label concept.