Honey 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 marinade leans hard on fresh lemon juice, zest, and a trio of herbs — parsley, thyme, and oregano — all suspended in garlic-infused olive oil for a deeply aromatic soak that tenderizes as it flavors. Many grilled chicken recipes sneak in a drizzle of honey or agave for caramelization, but this one achieves gorgeous color and complexity through the grill's heat and a boldly spiced turmeric-cumin finish brushed on straight from the pan. That finishing paste — turmeric, cumin, more lemon, more garlic oil — clings to the hot chicken and blooms instantly, giving every bite a golden, earthy warmth that feels almost restaurant-worthy. Threading the pieces with small gaps between them ensures even cooking, and pulling the skewers at exactly 165°F keeps the chicken juicy rather than dry. A scatter of fresh parsley and a few lemon wedges on the side tie everything together with a pop of color and brightness. Whether you're feeding a crowd or meal-prepping for the week, these skewers are straightforward enough for a weeknight but impressive enough to put on the table for guests.
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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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