Mushroom Free Tomato-Basil Chicken Skewers
Bright, herby, and built entirely around fresh produce and clean pantry staples, these grilled chicken skewers are the kind of summer recipe that earns a permanent spot in the rotation. The marinade leans on juicy Roma tomatoes, fragrant basil, garlic-infused oil, and a squeeze of lemon to keep every bite tender and full of Mediterranean flavor. Because the whole dish is naturally free of fungi and fungal-derived ingredients, there's no need to scan labels or swap anything out — it's straightforwardly safe from the start. The warm tomato-basil dipping sauce comes together in under ten minutes on the stovetop and adds a silky, slightly tangy counterpoint to the charred, smoky chicken. A pinch of red pepper flakes in the sauce gives it a gentle kick if you're into that, but it's completely optional and easy to leave out for a milder crowd. These skewers work beautifully over an outdoor grill or a simple grill pan, so the recipe is just as doable on a weeknight as it is for a backyard cookout. Finish with a squeeze of fresh lemon and you've got a plate that looks impressive and tastes even better.
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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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