Mushroom 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 layers garlic-infused olive oil with fresh lemon juice, zest, parsley, thyme, and oregano for a fragrant base that keeps the chicken juicy all the way through. What really sets these apart is the turmeric-cumin finish — a quick paste brushed over the hot skewers right off the grill, so the spices bloom against the heat and coat every piece in golden, earthy flavor. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit: every ingredient is straightforward, plant-forward in the best way, and completely free of the fungi-based sauces, broths, or umami boosters that sneak into so many grilled chicken recipes. The whole process is approachable — marinate, thread, grill, finish — and the result looks and tastes far more impressive than the effort involved. A squeeze of fresh lemon and a scatter of parsley at the end tie everything together with a clean, bright finish that makes the dish feel restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!