Dairy Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
These bright, herby chicken skewers are the kind of thing that disappears fast at any cookout or weeknight dinner. The marinade leans hard on fresh parsley, thyme, and oregano alongside garlic-infused olive oil and plenty of lemon, building layers of flavor that are bold without relying on a single drop of dairy. What really sets this recipe apart is the turmeric-cumin finish — a quick paste brushed over the hot skewers the moment they come off the grill, giving every piece a warm, golden coating with earthy depth. Because the entire recipe is built around olive oil and citrus rather than butter or cream-based sauces, it's naturally free of dairy without any awkward substitutions or compromises. Grilling over medium-high heat locks in the juices while creating just enough char on the edges to keep things interesting. A squeeze of fresh lemon and a scatter of parsley at the end tie everything together and make the platter look as good as it tastes. Whether you're cooking for a crowd or meal-prepping for the week, these skewers deliver serious flavor with zero 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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