Lactose Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
These grilled chicken skewers are bright, herby, and packed with flavor from a marinade built on fresh lemon juice, zest, parsley, thyme, and oregano — the kind of combination that makes chicken genuinely exciting rather than an afterthought. The entire recipe is naturally free of dairy in any form, so there's no need to swap out a single ingredient or second-guess a sauce. Garlic-infused olive oil does the heavy lifting throughout, adding richness and depth without any cream or butter in sight. The real showstopper is the turmeric-cumin finish — a quick paste brushed over the hot skewers right off the grill that gives every piece a warm, golden coating with an earthy, slightly smoky edge. Cooking to 165°F ensures the chicken stays juicy and safe, while the gaps between pieces on the skewer help everything cook evenly. A squeeze of lemon and a handful of fresh parsley at the end keep things vibrant and fresh. Whether you're grilling for a weeknight dinner or feeding a crowd, these skewers deliver serious restaurant-level flavor with a completely clean ingredient list.
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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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