Paleo Lemon Herb Chicken Skewers with Turmeric-Cumin Finish
Bright lemon, fragrant fresh herbs, and a bold turmeric-cumin finish make these grilled chicken skewers the kind of meal that feels special without requiring much fuss. The marinade leans entirely on whole, unprocessed ingredients — garlic-infused olive oil, fresh thyme, oregano, and parsley — so there's nothing to second-guess when it comes to staying grain-free and refined-ingredient-free. That finishing paste of turmeric, cumin, olive oil, and lemon is the real secret weapon here: brushed over the hot skewers straight off the grill, it blooms instantly into something deeply aromatic and golden. Chicken skewers can sometimes feel like a bland cookout afterthought, but the layered herb marinade followed by that warm spice finish completely changes the game. The technique is straightforward — marinate, thread, grill, finish — and the result is juicy, well-seasoned chicken with a gorgeous color and complex flavor. A squeeze of fresh lemon at the table ties everything together and keeps the whole dish feeling clean and vibrant. These are the kind of skewers that disappear fast, so consider doubling the batch.
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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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