Chestnut 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 marinates in garlic-infused olive oil, fresh lemon juice, parsley, thyme, and oregano, building layers of flavor before it ever hits the grill. That marinade alone would be enough, but the real magic happens when the hot skewers come off the heat and get brushed with a turmeric-cumin paste that blooms instantly against the seared surface. The result is golden, fragrant, and just a little tangy — the kind of finish that makes people ask what your secret is. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about unexpected additions hiding in a spice blend or sauce. A squeeze of fresh lemon and a scatter of parsley at the end keeps everything tasting clean and vibrant. Whether you're cooking for a crowd or just a weeknight dinner, these skewers deliver serious flavor with minimal fuss.
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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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