It doesn’t get more delicious than this grilled chicken…simple, healthy and so delicious. Chicken marinated in tomato paste, lots of lemon, garlic and smoked paprika will arrive ready to cook in your kit, served with a charred lemony cauliflower and herb salad, flatbread and the most deliciously addicting garlic yogurt sauce.

Lebanese Chicken Skewers with Charred Cauliflower Herb Salad & Garlicky Yogurt Lemon Sauce


12 oz marinated chicken*

6 oz cauliflower florets

2 oz fresh parsley, cilantro & dill

4 oz green olives & red wine vinegar mix

4 oz cucumbers

1 oz pumpkin seeds

8 oz Greek yogurt

1 oz garlic & lemon juice

4 oz lemon

4 oz flatbread

4 skewers


*Marinated Chicken Breasts: Smoked paprika, lemon, garlic, olive oil, tomato paste, salt,


Olive oil

Salt and pepper




Cutting board and knife

Large bowl

Small bowl

Baking sheet x 2 or 1 baking sheet and 1 oven safe dish


Lebanese Chicken Skewers with Charred Cauliflower Herb Salad & Garlicky Yogurt Lemon Sauce

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*Approximate Values Based On My Fitness Pal


    Preheat oven at 450 degrees. Adjust racks in oven – one rack 5-6 inches from the top of the oven and one rack on the lower part of the oven 

    Remove all stems from herbs and chop finely, separating into piles

    Cut lemon into wedges

    Roughly chop olives

    Cut cucumbers in small bite size pieces

    Prepare skewers by threading the chicken pieces with a skewer having evenly distributed the chicken leaving a slight gap between each piece.


      Step 1: Roast cauliflower

      On a baking sheet or oven safe dish, combine the cauliflower, a large drizzle of olive oil, and a pinch each of salt and pepper. Arrange the lemon wedges around the cauliflower. Transfer to the oven and roast on the bottom rack for 15-20 minutes, watching carefully so they don’t burn until tender.

      Step 2: Make yogurt sauce

      In a small bowl, combine the yogurt, garlic & lemon juice. Season with salt and set aside

      Step 3: Make salad

      In a large bowl, add the chopped parsley & dill, olives, red wine vinegar, and large drizzle of olive oil, season with salt and pepper & mix together.

      Remove the cooked lemon wedges from the baking sheet. Finely chop the lemons, rind and all, discarding any of the seeds. Add the chopped lemon to the large bowl with above ingredients.

      Add the cauliflower, cucumbers, and pumpkin seeds to the bowl and toss well.

      Step 4: Cook the Chicken skewers & warm pitas

      Place skewers on a sheet pan and cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over and cook for a further 8-10 minutes until fully cooked and no longer pink inside. With 5 minutes left to cook, place flatbreads in the oven to warm.

      Step 5: To serve

      Spread the yogurt sauce onto plates. Add the cauliflower salad (don’t eat the lemon rind) and chicken skewers. Sprinkle cilantro and serve with warm flatbread. Enjoy!