Coconut 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 marinade layers garlic-infused olive oil with fresh lemon juice, zest, parsley, thyme, and oregano for a flavor that's genuinely vibrant — not just background noise. What makes this recipe especially satisfying is the turmeric-cumin finish: a quick paste brushed over the hot skewers the moment they come off the grill, locking in color and a deep, earthy warmth that takes the whole thing to another level. Every ingredient here is straightforward and naturally free from coconut in any form — no coconut oil, no coconut milk, no hidden tropical additions that can sneak into marinades and spice blends. That makes it a genuinely reliable option when you need to cook for someone with a coconut sensitivity without having to rework the whole recipe. Serve with extra 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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