Gluten 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 makes a weeknight feel like a backyard party. The marinade leans hard on fresh lemon juice, zest, parsley, thyme, and oregano — all naturally free of gluten — so there's no need to swap anything out or hunt for specialty products. Garlic-infused olive oil does the heavy lifting on flavor, keeping every cube of chicken juicy and fragrant from the inside out. The real magic happens at the end, when a quick turmeric-cumin paste gets brushed over the hot skewers straight off the grill, blooming those earthy spices into a glossy, golden finish. Since every single ingredient here is whole and unprocessed, you don't have to stress about hidden fillers or soy sauce sneaking in the way it can with store-bought marinades and spice blends. Just marinate, grill to 165°F, and finish with a squeeze of lemon and a handful of fresh parsley for 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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