Brazil Nut Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and kissed with warm spice, these grilled chicken skewers are the kind of dish that disappears fast at any table. The chicken soaks in a marinade of garlic-infused olive oil, fresh lemon juice, zest, parsley, thyme, and oregano — layers of flavor that make every bite feel intentional rather than thrown together. The real magic happens at the end, when a loose paste of turmeric, cumin, olive oil, and lemon gets brushed over the hot skewers straight off the grill, blooming those spices into something deeply savory and golden. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free win — every ingredient is straightforward, and there's nothing here that typically hides risky cross-contamination surprises the way packaged spice blends or restaurant sauces sometimes do. A quick check of your individual spice jars is always smart, but working from fresh herbs and whole pantry staples keeps things clean and confident. Serve with lemon wedges and a scatter of fresh parsley, and you've got a plate that looks as good as it tastes.
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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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