Xanthan Gum 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 a weeknight feel like a backyard party. The chicken marinates in garlic-infused olive oil, fresh lemon, and a trio of herbs — parsley, thyme, and oregano — so every bite is deeply flavorful before it even hits the grill. What makes this recipe especially smart is the turmeric-cumin finish: a quick paste brushed over the hot skewers right off the grill, locking in color and earthy warmth without any sauces or thickeners that could sneak in unwanted additives. Every single ingredient here is naturally free of gum-based binders, which can hide in spice blends, marinades, and bottled sauces more often than you'd expect. The whole thing comes together with real, whole-food pantry staples and fresh herbs, so there's no label-reading anxiety involved. A squeeze of lemon over the finished platter ties everything together and keeps the flavors clean and vibrant. These skewers work beautifully over a grill or a stovetop grill pan, making them as practical as they are impressive.
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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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