Walnut 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 of garlic-infused olive oil, fresh lemon juice, parsley, thyme, and oregano, building layers of flavor before it ever hits the grill. What really sets these apart is the turmeric-cumin finish — a quick paste brushed over the hot skewers the moment they come off the heat, giving every piece a gorgeous golden coat and a deeply savory, aromatic edge. The whole recipe is built around clean, straightforward ingredients, so there's no need to scan labels or worry about hidden nut additions sneaking into your meal. Grilling over medium-high heat and turning the skewers every few minutes keeps the chicken juicy and gives you those satisfying char marks without drying anything out. A squeeze of fresh lemon and a scatter of parsley at the end keeps everything tasting vibrant and light. Whether you're cooking for a weeknight dinner or a backyard gathering, these skewers deliver serious flavor with very little fuss.
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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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