Pork 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 up a marinade built on garlic-infused olive oil, fresh lemon, 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, layering in earthy, golden depth without overpowering the brightness of the lemon. Because the entire recipe is built around simple, clean ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking in. Grilling to an internal temperature of 165°F ensures the chicken is perfectly cooked through, and the fresh parsley scattered on top at the end adds a pop of color that makes the platter look as good as it tastes. Serve with extra lemon wedges on the side and watch them vanish.
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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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