Eggless 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 leans hard on fresh lemon juice, zest, parsley, thyme, and oregano — all suspended in garlic-infused olive oil — so every cube of chicken soaks up something genuinely vibrant before it ever hits the grill. The real magic happens at the end, when a loose paste of turmeric, cumin, olive oil, and lemon gets brushed over the hot skewers straight off the heat, blooming those spices into a golden, fragrant finish that looks as good as it tastes. Because the entire recipe builds its flavor through herbs, citrus, and spice rather than any egg-based binder or coating, there's nothing to swap or work around — it's naturally free of eggs from start to finish. Grilling at medium-high and checking for that 165°F internal temperature keeps the chicken juicy rather than dry, which is exactly what you want when the pieces are this well-seasoned. A squeeze of fresh lemon and a scatter of parsley at the end ties everything together and keeps the whole plate feeling light and fresh. Whether you're cooking for a crowd or just a weeknight dinner, these skewers deliver serious restaurant energy with a surprisingly short ingredient list.
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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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