Sesame 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 layers garlic-infused olive oil with fresh lemon juice, zest, parsley, thyme, and oregano, giving the chicken a fragrant, citrusy depth before it ever hits the grill. What really sets these apart is the turmeric-cumin finish — a quick paste of ground spices, olive oil, and lemon juice that gets brushed over the hot skewers the moment they come off the heat, so every piece is coated in that golden, earthy glow. For anyone navigating sesame allergies or sensitivities, grilled chicken skewers can be a minefield — marinades and spice blends at restaurants or in packaged products often sneak in sesame oil or tahini without much fanfare. This recipe keeps things clean and completely transparent, relying on simple fresh herbs, whole spices, and olive oil with zero sesame in sight. You control every ingredient from marinade to finish, which means no label-reading anxiety and no cross-contact concerns from mystery spice mixes. The result is a genuinely satisfying, flavor-packed skewer that proves you don't need a single drop of sesame to make something bold and craveable. Serve them straight off the grill with lemon wedges and a scatter of fresh parsley for a meal that looks as good as it tastes.
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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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