Artificial Food Coloring Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and finished with a warm golden glaze, these grilled chicken skewers are the kind of dish that looks impressive but comes together with surprisingly little fuss. Every bit of color on the plate comes from real ingredients — turmeric, cumin, fresh parsley, lemon zest — so there's no need to second-guess a single thing going into your marinade. That matters more than people realize, because pre-marinated meats and bottled seasonings from the store are common hiding spots for synthetic dyes that have no business being in your dinner. Here, garlic-infused olive oil, a generous squeeze of fresh lemon, and a trio of fresh herbs do all the heavy lifting in the marinade, while the turmeric-cumin paste brushed on at the end gives the chicken that gorgeous amber finish naturally. The technique is straightforward — marinate, thread, grill, glaze — and the result is juicy, fragrant chicken with layers of flavor that taste anything but plain. Serve them straight off the grill with extra lemon wedges and a scatter of fresh parsley, and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts, cut into 1.5-inch cubes
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano leaves, finely chopped
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the turmeric-cumin finish
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a medium bowl, whisk together 3 tbsp garlic-infused olive oil, 3 tbsp lemon juice, lemon zest, parsley, thyme, oregano, salt, and black pepper until combined.
- 2
Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
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