ChefXi OfficialA vibrant, soulful lunch featuring tender chicken thighs rubbed with a custom Mediterranean BBQ spice blend, served over a silky bed of lemon-infused labneh.
In a large bowl, whisk together the olive oil, smoked paprika, cumin, coriander, cinnamon, and salt. Toss the chicken strips in the marinade until every piece is coated in the vibrant spice harmony. Let it sit for at least 15 minutes.
If you have time, let it marinate for an hour to truly let the spices penetrate the terroir of the meat.
In a small bowl, combine the labneh, lemon juice, and grated garlic. Stir until smooth and soulful. Set aside in the refrigerator to keep it chilled.
Heat a cast-iron skillet or outdoor grill over medium-high heat. Once wisps of smoke appear, add the chicken in a single layer.
Don't crowd the pan; you want a sear, not a steam.
Cook the chicken for 4-5 minutes per side until charred and cooked through. The exterior should have a beautiful, dark spice crust.
Spread a generous swoosh of the chilled lemon labneh onto each plate. Top with the hot charred chicken. Garnish with toasted pine nuts and fresh mint. Taste the history.
The essence of this dish lies in the contrast between the cold, creamy labneh and the warm, spice-kissed chicken. Ensure your grill or pan is screaming hot to get those charred edges that define the BBQ spirit. Respect the lineage of the spices—let them bloom in the heat. Serve with warm pita or over a bed of heritage grains for a complete lunch experience.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.