Alpha Gal Friendly Tomato-Basil Chicken Skewers
Bright, herby, and built entirely around poultry and plants, these grilled chicken skewers are the kind of summer cookout food that everyone at the table can actually enjoy. For anyone managing alpha-gal syndrome, the challenge with grilled dishes often comes down to hidden mammalian ingredients — think butter-based marinades, dairy-heavy dipping sauces, or meat blends that sneak in pork or beef. This recipe sidesteps all of that cleanly, leaning on garlic-infused oil, fresh Roma tomatoes, and a generous handful of basil to build real, layered flavor without a single mammal-derived ingredient in sight. The marinade does the heavy lifting — diced tomatoes, lemon juice, oregano, and oil soak into the chicken for anywhere from 30 minutes to a few hours, so the result is juicy and fragrant straight off the grill. The warm tomato-basil dipping sauce comes together in the same window, cooked down until thick and glossy with just a whisper of red pepper flakes if you want a little heat. Served with lemon wedges on the side, these skewers are bright, satisfying, and genuinely impressive — not a compromise meal, just a really good one.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tbsp garlic-infused oil, divided
- 2 medium roma tomatoes (about 5 oz total), finely diced
- ¼ cup fresh basil leaves, thinly sliced, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dipping sauce
- 2 medium roma tomatoes (about 5 oz total), roughly chopped
- 1 tbsp garlic-infused oil
- 2 tbsp fresh basil leaves, thinly sliced
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- 1 pinch red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together 2 tablespoons of the garlic-infused oil, the finely diced Roma tomatoes (for the marinade), 3 tablespoons of the sliced basil, 1 tablespoon lemon juice, dried oregano, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!