Wheat 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, fresh lemon juice, zest, parsley, thyme, and oregano into something genuinely fragrant and vibrant — nothing processed, nothing hidden. Every single ingredient here is naturally free of wheat, so there's no need to swap anything out or second-guess a label. The real magic happens at the end, when a quick paste of turmeric, cumin, olive oil, and lemon gets brushed over the hot skewers straight off the grill, blooming those spices into a golden, aromatic finish. Grilling the chicken over medium-high heat until it hits 165°F keeps every piece juicy and perfectly cooked through. A squeeze of fresh lemon and a scatter of parsley over the top pulls everything together into a dish that looks as good as it tastes. It's an easy, crowd-pleasing cook that proves eating without wheat doesn't mean eating without flavor.
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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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