Gelatin 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 chicken marinates in garlic-infused olive oil, fresh lemon juice, parsley, thyme, and oregano, building layers of flavor before it ever hits the grill. That turmeric-cumin finish — brushed on while the skewers are still sizzling hot — adds an earthy, golden depth that takes the whole thing to another level. For anyone navigating gelatin-free eating, this recipe is naturally in the clear: every single ingredient is a whole food, a fresh herb, or a pantry spice, with zero hidden additives to second-guess. Grilling the skewers over medium-high heat locks in juiciness while giving you those slightly charred edges that make chicken on a stick so satisfying. A squeeze of fresh lemon at the end ties everything together and keeps the flavors lively. Whether you're cooking for a crowd or a weeknight dinner, this one is easy to scale and even easier to love.
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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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