Red Meat Allergy Friendly Tomato-Basil Chicken Skewers
Juicy grilled chicken cubes soaked in a bright tomato-herb marinade and finished over high heat — these skewers are the kind of crowd-pleasing cookout food that never gets old. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil, so every bite is layered with summery, Mediterranean-leaning flavor. Because the entire recipe is built around chicken, anyone managing a red meat allergy can dig in without mentally scanning the ingredient list for hidden beef, pork, or lamb. The homemade tomato-basil dipping sauce — cooked down until thick and glossy, then brightened with more fresh basil and a squeeze of lemon — takes these well past standard grilled chicken territory. A pinch of red pepper flakes in the sauce adds just enough heat to keep things interesting without overwhelming the fresh herb notes. Let the chicken rest for a few minutes before serving and you'll be rewarded with skewers that stay tender all the way through.
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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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