Lupin Free Tomato-Basil Chicken Skewers
Juicy grilled chicken, bright Roma tomatoes, and a generous handful of fresh basil come together in a marinade that genuinely does the heavy lifting here. The chicken soaks up garlic-infused oil, lemon juice, and oregano before hitting the grill, so every cube comes off the heat tender and packed with flavor. A quick stovetop tomato-basil sauce — built from the same fresh ingredients — doubles as a dipping sauce that ties the whole plate together beautifully. For anyone navigating lupin sensitivities, this recipe is refreshingly straightforward: every ingredient is a whole food or simple pantry staple, with no flour blends, coatings, or processed seasonings that might sneak in legume-derived additives. The grill does the rest, giving you those slightly charred edges and smoky depth that make skewers so satisfying. A squeeze of lemon wedge at the end brightens everything up and makes this feel like a proper summer meal worth repeating.
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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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