Pork Free Tomato-Basil Chicken Skewers
Juicy grilled chicken cubes meet a bright, herby marinade of Roma tomatoes, fresh basil, lemon juice, and garlic-infused oil — and the result is something that tastes far more impressive than the ingredient list suggests. The chicken soaks up all that flavor before hitting a hot grill, where it develops a gorgeous char while staying tender inside. While the skewers cook, a quick stovetop tomato-basil sauce comes together in minutes, giving you something warm and punchy to dip into right off the grill. Every component here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it just works as written. A squeeze of fresh lemon at the end ties everything together and keeps the whole dish feeling light and summery. Whether you're cooking for a crowd or just want a satisfying weeknight dinner, these skewers deliver serious flavor with minimal fuss.
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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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