Rice 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 makes everyone hover near the grill. Boneless chicken cubes soak up a punchy marinade of garlic-infused olive oil, fresh lemon juice, parsley, thyme, and oregano before hitting the heat, so every bite is layered with flavor from the inside out. The real magic happens right after cooking — a loose paste of turmeric, cumin, olive oil, and lemon gets brushed over the hot skewers, blooming those spices into a gorgeous golden finish that looks as good as it tastes. Skipping rice as a base is genuinely no sacrifice here because the skewers are satisfying and complete on their own, especially served with extra lemon wedges and a scatter of fresh parsley. Whether you're pairing them with a crisp salad, roasted vegetables, or flatbread, they hold their own without needing a grain underneath. The marinade does the heavy lifting, and the grill does the rest — this is weeknight cooking that feels like a proper occasion.
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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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