Mustard 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 leans on fresh lemon juice, zest, and a trio of herbs — parsley, thyme, and oregano — to build layers of flavor before the chicken ever hits the grill. What makes this recipe especially clever is the turmeric-cumin finish: a quick paste brushed over the hot skewers right off the grill, so those earthy, golden spices bloom beautifully without any bitterness. Every single ingredient here is naturally free from mustard in any form — no seeds, no powder, no hidden condiment — which is genuinely rare in a marinade-based recipe where prepared sauces often sneak it in. Garlic-infused olive oil does the heavy lifting in both the marinade and the finish, giving you that deep savory base without any shortcuts. Serve with extra lemon wedges and a handful of fresh parsley, and you've got a stunning plate that looks far more involved than it actually is.
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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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