Cashew Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
These bright, herby chicken skewers are the kind of thing that disappears fast at any table — juicy cubes of chicken soaked in a garlicky lemon marinade loaded with fresh parsley, thyme, and oregano, then finished with a warm turmeric-cumin glaze that adds gorgeous color and depth. The marinade does the heavy lifting, tenderizing the chicken while layering in citrus and herb flavor before it ever hits the grill. That final brush of turmeric, cumin, olive oil, and lemon juice right off the heat is a small step that makes a huge difference, coating every piece in a fragrant, golden finish. The whole recipe is built around straightforward pantry spices and fresh herbs, so there's no need to scan labels for hidden nut-based ingredients or worry about cross-contact from specialty sauces. Grilling over medium-high heat and checking for that 165°F internal temp keeps things perfectly cooked without drying out the chicken. Serve with extra lemon wedges and a scatter of fresh parsley, and you've got a stunning platter that looks like it took way more effort than it did.
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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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