Sesame Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato dipping sauce — this is warm-weather cooking at its most satisfying. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil to build real depth of flavor before the chicken ever hits the grill. Sesame can sneak into marinades and dipping sauces through tahini, sesame oil, or store-bought blends, but every component here is built from scratch with clean, straightforward ingredients that keep things completely safe. The dipping sauce is a standout on its own — cooked down until thick and jammy, then finished with fresh basil and a hit of lemon that makes it feel almost like a quick bruschetta in a bowl. Threading the pieces with small gaps between them helps the chicken cook evenly and pick up those gorgeous grill marks on every side. A final rest before serving keeps everything tender and lets the juices redistribute so you get a great bite from the first skewer to the last. Squeeze a lemon wedge over the top right before eating and you've got a dish that tastes like it took far more effort than it did.
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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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