Gut Friendly 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 indulgent without doing your digestion any favors in the wrong direction. The marinade leans on garlic-infused olive oil rather than raw garlic cloves, which is a smart swap for anyone managing gut sensitivity — you still get that savory depth without the fructans that can trigger discomfort. Fresh lemon juice, thyme, oregano, and parsley bring layers of flavor that make the chicken taste anything but restricted. After grilling to a juicy 165°F, each skewer gets an immediate brush of turmeric and cumin blended with more lemon and garlic-infused oil — a finishing move that adds anti-inflammatory warmth and a gorgeous golden color. Turmeric and cumin are both well-regarded for their digestive-supportive properties, so that last-minute glaze is doing real work beyond just looking beautiful. The whole thing comes together with clean, whole-food ingredients and zero complicated substitutions, which means less label-reading stress and more time actually enjoying dinner. Serve with extra lemon wedges and a scatter of fresh parsley for a plate that's as vibrant to look at as it is satisfying to eat.
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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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