Paleo Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and kissed with fresh tomato, basil, and bright lemon — this is warm-weather cooking at its most satisfying. The marinade does the heavy lifting, letting garlic-infused oil, diced Roma tomatoes, and dried oregano work into every cube of chicken before it ever hits the grill. What makes this dish such a natural fit for grain-free, whole-food eating is that every single ingredient is exactly what it claims to be — no fillers, no sauces with hidden sugars, no processed shortcuts. The homemade tomato-basil dipping sauce is a standout on its own: fresh tomatoes cooked down until thick and glossy, then finished with sliced basil and a hit of lemon juice. It's the kind of condiment that makes you wonder why you ever reached for a bottle. Serve everything with lemon wedges and you've got a complete, crowd-pleasing plate that looks like it came from a restaurant but comes together entirely in your own kitchen.
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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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