High Fructose Corn Syrup Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and kissed with warm spice, these grilled chicken skewers are the kind of weeknight dinner that feels like a special occasion without any of the fuss. The marinade leans hard on fresh lemon juice, zest, and a trio of garden herbs — parsley, thyme, and oregano — all brought together with garlic-infused olive oil for a deeply aromatic base. What makes this recipe such a clean win is that every single ingredient is exactly what it says it is: no sweetened sauces, no bottled marinades hiding unwanted additives, and absolutely no corn syrup sneaking in through a condiment. The real showstopper is the turmeric-cumin finish — a quick paste brushed over the hot skewers the moment they come off the grill, locking in color and a toasty, golden depth that takes the whole dish somewhere unexpected. Grilling at medium-high heat and turning every few minutes gives you that satisfying char on the outside while keeping the chicken juicy all the way through. A squeeze of fresh lemon and a scatter of parsley at the end keeps everything bright and balanced. It's the kind of recipe you'll come back to again and again, especially when you want bold flavor without having to second-guess a single label.
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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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