Lupin Free Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright, herby, and finished with a warm spice glaze, these grilled chicken skewers are the kind of dish that disappears fast at any table. The marinade layers fresh lemon juice, zest, parsley, thyme, and oregano into garlic-infused olive oil, giving the chicken a fragrant, citrusy depth before it ever hits the grill. After cooking to a juicy 165°F, the skewers get an immediate brush of turmeric and cumin stirred into more lemon and olive oil — a simple finish that adds gorgeous color and earthy warmth in seconds. Every single ingredient here is naturally free from lupin, which can sneak into spice blends, marinades, and flour-based coatings in ways that are genuinely hard to spot on a label. This recipe sidesteps all of that by keeping things clean and whole: real herbs, pure ground spices, and nothing processed or pre-mixed. Whether you're grilling outdoors or working a stovetop grill pan, the technique is straightforward and the results are anything but ordinary. Serve with extra lemon wedges and a scatter of fresh parsley for a plate that looks as good as it tastes.
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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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