Macadamia 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 around garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil — simple ingredients that layer 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, tangy dip that ties the whole plate together. Every component here is naturally free from tree nuts of any kind, so there's no need to scan labels or swap anything out — just cook and enjoy. The double hit of fresh basil, both in the marinade and the sauce, keeps things vibrant and summery without feeling fussy. A squeeze of lemon wedge right before eating brightens everything up one final notch.
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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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