Gelatin Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of dish that makes warm-weather cooking feel effortless. The marinade leans on fresh Roma tomatoes, garlic-infused oil, lemon juice, and a generous handful of basil — simple ingredients that come together into something genuinely vibrant. Avoiding gelatin is rarely a challenge with grilled proteins, but it's still easy to get tripped up by store-bought marinades and sauces that sneak in unexpected additives. Here, every component is made from scratch, so you know exactly what's going into the bowl. The warm tomato-basil dipping sauce — cooked down until thick and fragrant, then finished with a squeeze of lemon — doubles down on all those fresh flavors and makes each bite feel complete. A final rest on the platter keeps the chicken juicy, and a squeeze of lemon wedge right before eating ties everything together beautifully.
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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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