Tree Nut 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 heat, blooming those earthy spices into a glossy, golden coating that smells absolutely incredible. The whole recipe is naturally free from tree nuts, relying entirely on fresh herbs, citrus, and pantry spices — no nut oils, nut-based sauces, or cross-contamination concerns hiding in the ingredient list. Grilling over medium-high heat and pulling the chicken at 165°F keeps the pieces tender rather than dry, and the final scatter of fresh parsley with a squeeze of lemon wedge ties everything together beautifully. Whether you're feeding a crowd or meal-prepping for the week, these skewers are straightforward enough for a weeknight but impressive enough to serve at a backyard gathering.
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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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