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All the bright, cozy flavors we crave: garlicky, lemony Lebanese-style chicken with flavorful spices and charred cauliflower. It’s tender, super juicy, and works on the grill, in a hot skillet, or roasted on a sheet pan. Keep it weeknight-easy with simple sides, or make a little feast with pita, crunchy salad, and a creamy sauce for dipping. Simple, healthy, and extra colorful!
Why you’ll love this recipe
- Big flavor from pantry spices + plenty of lemon and garlic.
- Flexible cooking methods (grill, oven, skillet) and cuts (thighs, breasts, or skewers).
- Meal-prep friendly; leftovers are great in bowls, wraps, and salads.
The story behind this recipe
I’m all for embracing springtime recipes. We’ve been in quarantine “lockdown” mode for so long now that I’m craving anything fresh and different. Yes, I love my pasta and cheesy comfort food recipes, but some nights need to be different. And let’s be real, it might not feel like spring here, but we’re in the last week of April. I sure hope it feels more like spring where you are!
So springtime eats it is. This means herbs (fresh or dried) on just about everything, and strawberries for dessert.
Enter this chicken. It’s my favorite recipe of the week. Inspired by Lebanese Shish Tawook (grilled chicken skewers) and my eldest brother’s love for Persian cuisine. I view this recipe as street food, but a bit healthier, and much more colorful too.
Honestly, we can’t get enough of this recipe. I’ve served this dish two nights in a row. My brother Creighton, who has been quarantined here with us in Colorado, is obsessed. He said it beats out his favorite Cleveland Lebanese “street food” spots. If you know Creighton, then you know this means the recipe is GOOD. And since I had all the ingredients in the fridge…I figured why not. I love making that kid happy!
Step by Step Instructions
This isn’t as hands-off as some of my other recipes, but the extra prep time is worth it. It’s simple and comes together in under an hour using a good mix of pantry, fridge, and freezer staples.
- Start with the chicken. I marinate the chicken in quite possibly one of my favorite marinades. It’s a combination of olive oil, tomato paste, smoked paprika, plenty of garlic, and lots of lemon. If you’re familiar with Lebanese style chicken, this is the more traditional marinade for Lebanese Shish Tawook, grilled chicken skewers. It’s simple yet delicious. The tomato paste, garlic, and lemon are key.
2. Moving on to the cauliflower and herb sauce. While the chicken “marinates” roast the cauliflower. Find yourself a good sheet pan and toss the cauliflower with some olive oil, lemons, and salt. Roast this mix at a high heat to char the cauliflower.
As the cauliflower roasts, make the herb sauce for the cauliflower. This sauce is extra special. Its main two ingredients are the roasted lemon slices and herbs. You use not only the lemon juice, but the lemon rind as well. Yes, I’m about to tell you to chop up the WHOLE lemon, rind and all, and add it to your herb sauce. I know this seems odd, but roasting the lemon removes any bitterness and makes them extra sweet and tangy. Once the lemon is finely chopped and stirred together with the olive oil and herbs it becomes vibrant and incredible! The perfect marriage of flavors to coat the cauliflower.
For the herbs, I love to use a mix of tender herbs such as parsley, cilantro, and dill. But you can use a mix of whatever you have on hand, fresh or dried.
Once the cauliflower comes out of the oven, toss it with the sauce, then add the cucumbers and toasted pumpkin seeds. And that’s the cauliflower. It’s basically a charred lemon cauliflower and herb salad, and it’s delicious.
Make the garlic sauce and prepare to serve
3. Finally, the garlic sauce. Plain Greek yogurt, lemon, grated garlic, and salt.
Once the cauliflower is tossed together and the garlic sauce is made, grill or roast the chicken and put it all together. I served the cauliflower and chicken with fresh naan and homemade fries. I used homemade naan, but feel free to use your favorite store-bought pita or flatbread.
I then added a very generous amount of that garlic sauce, fresh herbs, and a few extra slices of lemons to top the dish off.
Super pretty, on the (very) healthy side, and so very delicious.
Substitutions, suggestions, and ideas.
- You can use all pantry staples or a mix of pantry staples and fresh ingredients. So if fresh herbs aren’t available, use dried.
- No yogurt? Try sour cream or mayo.
- And if you don’t have cauliflower? Try broccoli, carrots, or beets. Any heartier vegetable that roasts up nicely will work well.
The ingredients that you need most…chicken, olive oil, lemons, garlic, spices, and dried herbs. If you’ve got these you can make your version of this recipe. And yes, it’s going to be great.
Sooo, how about a Lebanese street food style inspired dinner tonight? Promise it is going to be good! It doesn’t get more delicious than this grilled chicken…simple, healthy, extra colorful, super flavorful, and so delicious.
Is this an authentic Lebanese recipe?
Call it Lebanese-inspired unless you’re following a specific traditional method/7-spice blend. The flavors lean Lebanese; the technique can vary by home.
What cut of chicken works best?
Thighs are the most forgiving and juicy. Breasts work too—pound to even thickness and watch closely so they don’t overcook.
How long should I marinate?
At least 30 minutes helps; a few hours is better. If your marinade is very citrus-forward (no yogurt), avoid marinating much beyond ~8–12 hours to keep the texture tender, not mealy.
Grill, oven, or skillet?
All work well. Use high heat for color, then cook to 165°F internal. For sheet-pan cooking, avoid crowding so everything browns instead of steaming.
Lastly, if you make this Lebanese chicken with charred lemon cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lebanese Chicken with Charred Lemon Cauliflower.
Servings: 6
Calories Per Serving: 1236 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chicken
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 6 cloves garlic, minced or grated
- zest and juice of 1/2 a lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 pounds boneless skinless chicken breasts, cut into bite size chunks
Cauliflower and Garlic Yogurt
- 1 large head of cauliflower, cut into florets
- 2 tablespoons + 1/3 cup extra virgin olive oil
- 2 lemons, 1 quartered, 1 juiced
- 1 cup fresh parsley, cilantro, and or dill, chopped (I use a mix)
- 1/2 cup green olives, roughly chopped
- 2 tablespoons red wine vinegar
- 2 Persian cucumbers, chopped
- 1/2 cup toasted pumpkin seeds and/or sunflower seeds
- 1 cup plain Greek yogurt
- 1-2 cloves garlic, grated
Instructions
- 1. In a bowl, combine the olive oil, tomato paste, paprika, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.2. Meanwhile, make the cauliflower. Preheat oven to 450 degrees F. On a rimmed baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the lemons around the cauliflower. Transfer to the oven and roast for 10-15 minutes, or until tender and charred.3. Remove the charred lemon slices from the baking sheet. Finely chop the lemons, rind and all, discarding any of the seeds. Add half of the chopped lemon to a salad bowl. Add the parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.4. To make the yogurt, combine the yogurt, grated garlic, and 2-3 tablespoons lemon juice. Season with salt. Taste, adding more of the lemon as desired.5. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.6. To serve, spread the yogurt sauce onto plates. Add the cauliflower salad and chicken. Top with fresh herbs and serve with naan. Enjoy!
Notes
Herbs: if fresh herbs are not available, use 1 tablespoon dried parsley, 1 tablespoon dried coriander, and 1 tablespoon dried dill.
This post was originally published on April 23, 2020
This was so delicious! The cauliflower was delicious & so fresh.
Thank you so much Charlotte!! I am so glad this turned out so well for you! xTieghan
This is a must try! Seems manageable, but sooo delicious.
Thank you so much Cecilie! xTieghan
This is an excellent recipe – our whole family loved it. We like heavy spice so I added harissa powder, cinnamon, and cumin to the marinade but otherwise made this exactly as is. SO wonderful! Thanks for your great source of cooking inspiration.
Thank you Lindsey!! I am so happy this recipe turned out so well for you!! xTieghan
This was amazing. Based on what i had in my kitchen, and a family member who won’t eat olives, I used::
Capers instead of olives
Chicken thighs instead of breasts
Regular whole milk yogurt instead of Greek
Absolutely delicious. And easy. Thanks for the great meal!
Amazing! Thank you so much Debra! xTieghan
Love this recipe so much, it’s so flavorful and the cauliflower salad with sauce amazing. Makes great leftovers and would recommend this for meal prep as well as it makes a lot. Served it with the recommended fries and garlic naan OMG.
So happy you loved these, Carrie! Thank you so much for trying this! xTieghan
This one is one of our favorites! Paired it with brown rice instead of Naan. Great job!
Thank you so much Anjalj! xTieghan
This is so good. I have had consistent results and is now makes almost a weekly appearance in our weeknight dinners!
Thank you Kristina!! xTieghan
This was such a huge hit with my family. The roasted broccoli and lemon salad is even good as a salad to take for BBQs.
Thank you SallieAnn! That is so great to hear! xTieghan
I love your blog! I’ve tried so many of your recipes with success and I was never a good cook but your recipes are so detailed… everything comes out great!
Thank you Sonia! I am really happy to hear that! xTieghan
Hi, how much does the this recipe cost per serving? No more than $5 per serving correct?
Hi Gaby,
I am honestly not sure as I have not priced out this meal. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I think my husband told me how good this dish was over 14 times, I made it yesterday and today made more charred cauliflower and added it to the leftover salad and it was still really good. He has already said he wants this dish for his birthday next month. Thanks!
Haha wow that is so amazing to hear!! Thank you so much Meli!! I hope you both continue to love it! xTieghan
Love this! I have probably made this once a week since I found this recipe. It is delicious and has sparked my interest in other Lebanese dishes. Thank you so much for posting!!
Thank you Julie!! I am really glad this turned out so well for you!! xTieghan
This was SO good! I used a mix of frozen broccoli and cauliflower, and chicken thighs because that’s what i has on hand. I didn’t have yogurt or pita/naan so i served with quinoa and roasted cabbage. I also added a red onion to the chicken to marinate and cook. Thank you for your amazing recipes!! we are still finishing the peanut butter pretzel ice cream cake i made for my husbands birthday, which was also outstanding!
I am really glad this turned out so amazing for you, Jordy!! Thank you! xTieghan
Holy moley. This is the third of your recipes that I’ve made over the quarantine-vacation-from-reality and I’m so glad I did. I was worried I wouldn’t like it because I’m not a huge fan of cauliflower, I don’t like olives, and who roasts lemons and eats the rind?! Me. I do. It was amazing. Every bit of it was fantastic. Now that I’m more familiar with it, I can’t wait to make it again. Also, your chicken tinga tacquitos (they turned into tacos because my tortillas crumbled) with the avocado lime crema (also great on top of avocado toast!) were the bomb, as was your zucchini involtini. Thank you for sharing your culinary creativity!
Haha I am SO glad you loved this one, Holly! Thank you so much for trying it!! xTieghan
Just as an aside, you say in step 3 to finely chop the charred lemon and add half of it to the salad…what happens to the other half? I’m so sorry if I’m being a dork and can’t see it! ?
Hi Kirsten,
You can save or add the other half according to taste. I hope you love the recipe, please let me know if you have any other questions! xTieghan