Citric Acid Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
These golden, herb-loaded chicken skewers are the kind of thing that disappears fast at any table — fragrant with fresh thyme, oregano, and parsley, and finished with a warm turmeric-cumin glaze that makes every bite feel intentional. The marinade leans heavily on real lemon juice and zest, which is worth flagging: this recipe is built around fresh citrus rather than any processed or additive-derived citric acid, so the brightness here comes straight from the fruit itself. That distinction matters when you're trying to avoid the manufactured form of citric acid that turns up in packaged seasonings, bottled marinades, and pre-made spice blends. Every ingredient in the marinade and the finishing paste is whole and identifiable, which makes it easy to verify what you're actually putting on the table. The turmeric-cumin finish is brushed on right after the skewers come off the grill, so the residual heat blooms those spices beautifully without any extra fuss. Garlic-infused olive oil does the heavy lifting in both the marinade and the glaze, adding depth without relying on anything processed or hard to source. Serve them with fresh parsley scattered on top and a few lemon wedges on the side, and this is genuinely a weeknight dinner that feels like it took a lot 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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