Legume Free Tomato-Basil Chicken Skewers
Juicy grilled chicken, bright Roma tomatoes, and a generous handful of fresh basil come together in a dish that tastes like a summer evening on the Mediterranean. The marinade does serious work here — garlic-infused oil, lemon juice, and oregano soak into every cube of chicken before it ever hits the grill, building layers of flavor that hold up beautifully over high heat. Because the entire recipe leans on clean, whole ingredients like fresh herbs, tomatoes, and citrus, there's nothing hiding in the ingredient list that could trip up anyone avoiding legumes. The quick-cooked tomato-basil dipping sauce is the real secret weapon — it takes only minutes on the stovetop and turns into something that tastes far more complex than its short ingredient list suggests. A squeeze of lemon wedge over the finished skewers right before serving ties everything together with a little brightness. Whether you're cooking for a crowd or just a weeknight dinner, these skewers are the kind of recipe that 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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