These skewers bring all the smoky, fragrant magic of a classic Lebanese grill night to your own backyard — and they do it without a single ingredient that conflicts with the autoimmune protocol. The marinade leans on full-fat coconut milk instead of yogurt, which keeps the chicken incredibly juicy while staying completely dairy-free. Fresh lemon juice and zest, minced garlic, turmeric, ginger, and a touch of Ceylon cinnamon build that signature warm, citrusy depth without reaching for any nightshade spices. After a long soak — anywhere from two to eight hours — the chicken thighs absorb every bit of that flavor before hitting a screaming-hot grill and picking up beautifully charred edges. A quick rest on the platter, a shower of fresh parsley, and a squeeze of lemon wedge is genuinely all this needs. It serves four, making it a solid weeknight dinner or an easy centerpiece for a casual gathering where you'd rather not explain a complicated substitution list to anyone.
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If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
In a large mixing bowl, whisk together the coconut milk, lemon juice, lemon zest, garlic, olive oil, turmeric, ginger, Ceylon cinnamon, and salt until combined.
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