Cashew Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of dish that disappears fast at any table. The marinade is built on garlic-infused oil, fresh Roma tomatoes, lemon juice, and fragrant basil — simple pantry staples that come together into something genuinely craveable. While the chicken soaks up all that flavor, a quick stovetop tomato-basil sauce comes together in under ten minutes, giving you a warm, slightly chunky dip that's miles better than anything from a jar. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. The grill does the heavy lifting, adding smoky depth that plays beautifully against the bright acidity of the tomatoes and lemon. A final rest on the platter keeps the chicken juicy, and a squeeze of fresh lemon right before serving ties everything together. Whether you're feeding a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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.
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