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Bringing you all some springtime vibes with this Lebanese Chicken with Charred Lemon Cauliflower. Grilled (or roasted) Lebanese style chicken, served with a charred lemony cauliflower and herb salad, and the most deliciously addicting garlic yogurt sauce. It doesn’t get more delicious than this grilled chicken…simple, healthy, extra colorful, super flavorful, and so delicious. A fun switch-up from the usual chicken dinner.

overhead photo of Lebanese Chicken with Charred Lemon Cauliflower

And just like that, I’ve really begun to embrace the springtime recipes. We’ve been in quarantine “lockdown” mode for so long now that I’m craving anything fresh and anything different. Yes, I love my pasta and all my 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, because, you guys, it’s definitely spring!

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 actually 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…and we’re avoiding the grocery stores…I figured why not. I love making that kid happy!

overhead prep photo of Lebanese Chicken marinating

The details…start with the chicken!

I want to say that this Lebanese chicken with charred lemon cauliflower. isn’t as hands-off as some of my other recipes, but the extra prep time is worth it. And please do know, this recipe is still so simple. It 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 (always so much 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.

Now, when I say marinate, I really just mean toss the chicken in this mix and let it sit while you get everything else for the bowls together. I’m not sure about you guys, but I can never plan ahead enough to cook a recipe requiring a long marinating time.

It almost never happens…

So, I do a quick marinade. It works.

overhead photo of Charred Lemon Cauliflower and garlic yogurt

Moving onto the cauliflower.

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, but yet still leave it with a bit of a bite.

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.

overhead close up photo of Lebanese Chicken with Charred Lemon Cauliflower

Finish it up and put it all together.

And then finally, the garlic sauce. It’s simple, plain Greek yogurt, lots of 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.

overhead photo of Lebanese Chicken with Charred Lemon Cauliflower

Substitutions, suggestions, and ideas.

You can use all pantry staples or a mix of pantry staples and fresh ingredients. It’s all about using what you’ve got on hand. So if fresh herbs aren’t available, use dried…or maybe think about ordering some. I keep mentioning these guys (and this is not sponsored), but here is my go-to source for herbs right now. I am obsessed.

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!

overhead photo of Lebanese Chicken with Charred Lemon Cauliflower

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.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.



Cauliflower and Garlic Yogurt


  • 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!


Herbs: if fresh herbs are not available, use 1 tablespoon dried parsley, 1 tablespoon dried coriander, and 1 tablespoon dried dill. 
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  1. 5 stars
    Delicious recipe! I’ve made it twice now. I try to marinate my chicken for a few hours if I can manage it. Also, same as many others, my cauliflower needed to cook for much longer than the recipe says – I think it was more like 35 minutes. And I already had my oven turned up to 475F because it cooks a bit slow to start. I’d be impressed with any oven that can char cauliflower in just 10 minutes! But otherwise the instructions were all pretty spot on, and I’ll definitely make again!

  2. 5 stars
    Loved it and will definitely make it again, Nice to have the fresh parsley, cilantro and basil on hand. Modified it a little- added Urfa pepper to the marinade, which gave it a little more of a bite. We eat a lot of garlic, lemon and yogurt generally so I probably went a little heavy on the garlic and lemon that the recipe called for.

    1. Hey Thomas,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  3. 5 stars
    Loved this recipe ❤️and its fresh flavors! Made it last night and sent my friend home with the leftovers. I especially liked the roasted lemons in the salad. I made whole wheat Einkorn pita bread to accompany.

    1. Hey Susan,
      Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT

    1. Hey Djienne,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT

  4. 5 stars
    Absolutely gorgeous! The combination of cauliflower, cucumber, olives and charred lemon is stunning! The taste is hard to beat! One of our favorites! Greetings from Munich, Germany, Sibylle

    1. Hi Schnell,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

      1. 5 stars
        I had a shop bought chicken with lemon and herb already in it, so was looking for something to go with this. I just made the cauliflower salad and yogurt dip as I had almost everything already, and it was really good. Like many others, I had to roast the cauliflower for much longer (about 45 minutes at 190c no fan as that was what the chicken cooked at) than specified before it was soft, however has planned for that so no issue with timing. I subbed one lemon for a lime as my 5 yr old daughter had made ‘juice’ earlier so I was lacking my usual lemons, however this worked well and I’d be happy to do that again. Will definitely be looking to try some other recipes on this site. Many thanks!

  5. 5 stars
    I really enjoyed this recipe! Overall, very simple to make with a lot of pantry staples. I wish I marinated my chicken longer because that marinate was so delicious. I also roasted the cauliflower for a little longer because I like it extra soft. This will be added to my dinner rotation!

    1. Hey Julia,
      I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

  6. 5 stars
    So Delicious!! I have made this several times now and my whole family just loves it!! I do have to cook the cauliflower a bit longer than the recipe calls for and I love adding arugula to the cauliflower mixture. If you haven’t yet made this you MUST – SO GOOD!!

    1. Hey Heidi,
      Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)