Low FODMAP Lemon Herb Chicken Skewers with Turmeric-Cumin Finish

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low FODMAP 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 on garlic-infused olive oil rather than raw garlic cloves, which is the key move for keeping things gut-friendly without sacrificing any of that savory depth. Fresh lemon juice, thyme, oregano, and parsley do the heavy lifting on flavor, so the chicken comes off the grill tasting genuinely vibrant — not like something that had to compromise. The turmeric-cumin finish is the real showstopper: brushed over the hot skewers right off the grill, it blooms into a golden, fragrant glaze that coats every piece. All of the spices and herbs used here are naturally low in fermentable carbohydrates, so there's no need to second-guess the ingredient list or hunt down specialty substitutes. Serve with extra lemon wedges and a scatter of fresh parsley, and you've got a plate that looks as good as it tastes.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, cut into 1.5-inch cubes
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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