Cinnamon Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and deeply satisfying, these grilled chicken skewers are the kind of dish that makes a weeknight feel like a proper occasion. The chicken soaks up a marinade of garlic-infused olive oil, fresh lemon juice, parsley, thyme, and oregano, building layers of flavor before it ever hits the grill. What makes this recipe especially smart is the turmeric-cumin finish — a quick paste brushed over the hot skewers right off the grill that adds warmth and color without relying on any of the sweet, bark-heavy spices that so many grilled chicken recipes default to. For anyone navigating a cinnamon sensitivity, that finishing step is a genuine win because it delivers real depth and complexity through cumin and turmeric alone. The whole thing comes together on a grill or grill pan, and the char on the edges of each piece is absolutely worth the wait. Serve with lemon wedges and a scatter of fresh parsley, and you have a platter 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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