Low Iodine 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 special without demanding much from you. The marinade layers fresh lemon juice, zest, parsley, thyme, and oregano into something genuinely vibrant, and the turmeric-cumin finish brushed on right off the grill adds a golden, earthy depth that makes every bite interesting. Managing iodine intake can feel limiting when it comes to proteins, but this recipe keeps things clean — fresh herbs, garlic-infused olive oil, sea salt, and simple spices are all you need. No seafood, no iodized table salt swaps to worry about, and no dairy or processed sauces hiding unexpected additives. The technique is straightforward: marinate, thread, grill to 165°F, and finish with that punchy spiced paste while the skewers are still hot so it clings beautifully. A squeeze of fresh lemon at the table ties everything together and keeps the whole dish tasting bright and lively. Whether you're cooking for a weeknight dinner or a backyard gathering, these skewers deliver serious flavor without straying from what your diet allows.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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