Lebanese Chicken with Charred Lemon Cauliflower.

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.

1. 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.

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!