Fructose Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and kissed with warm spice, these grilled chicken skewers are the kind of meal that feels special without demanding much from you. The marinade leans on garlic-infused olive oil rather than whole garlic or onion, which is a smart move for anyone managing fructose sensitivity — you still get that deep, savory backbone without the problematic compounds. Fresh lemon juice, parsley, thyme, and oregano do the heavy lifting on flavor, keeping everything vibrant and clean. The real showstopper is the turmeric-cumin finish brushed over the hot skewers straight off the grill — it blooms instantly into a golden, aromatic glaze that makes the chicken look as good as it tastes. Every ingredient here is straightforward and naturally low in fructose, so there's no need to scrutinize labels or swap anything out. Serve with extra lemon wedges and a scatter of fresh parsley, and you've got a plate that's genuinely impressive without a single compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!