Pistachio 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 chicken soaks in a marinade built on garlic-infused olive oil, fresh lemon juice, and a trio of herbs — parsley, thyme, and oregano — that keeps every bite juicy and fragrant. What really sets them apart is the turmeric-cumin finish brushed on right as the skewers come off the grill, letting that golden, earthy paste melt into the hot chicken for a flavor payoff that feels far fancier than the effort involved. Grilling over medium-high heat and pulling the chicken at 165°F means you get a beautiful char on the outside without drying out the inside. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any nut-based ingredients — every component is straightforward and easy to verify. A squeeze of fresh lemon and a scatter of parsley over the top at the end keeps things bright and fresh. These skewers work beautifully over rice, tucked into flatbread, or simply served as-is with extra lemon wedges on the side.
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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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