Lactose Free Tomato-Basil Chicken Skewers
These grilled chicken skewers are everything a summer cookout craving calls for — juicy, herb-forward, and kissed with char from the grill. The marinade leans on garlic-infused oil, fresh Roma tomatoes, bright lemon juice, and a generous handful of basil, so every bite is layered with Mediterranean-style flavor without a drop of dairy in sight. That makes this one genuinely easy to pull off for anyone avoiding lactose, since there are no butter-based basting sauces or creamy marinades to swap out — the recipe is built that way from the start. While the chicken soaks up all that goodness, a quick stovetop tomato-basil sauce comes together in under ten minutes and doubles as a punchy dipping companion. Garlic-infused oil does a lot of heavy lifting here, adding richness and depth that you might otherwise expect from a cream or cheese element. Serve the skewers straight off the grill with lemon wedges alongside and that warm, slightly chunky sauce, and you've got a plate that looks impressive but comes together with very little fuss.
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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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