Shellfish Free Tomato-Basil Chicken Skewers
These grilled chicken skewers are the kind of summer dish that disappears fast — juicy, herb-forward, and packed with bright Mediterranean flavor from fresh basil, ripe Roma tomatoes, and a hit of lemon. The chicken marinates in a garlicky tomato-herb mixture that keeps every cube tender and fragrant right off the grill. While the chicken rests, a quick stovetop tomato-basil sauce comes together in under ten minutes, giving you something warm and punchy to dip into with every bite. Everything on the ingredient list is naturally free from shellfish and shellfish-derived additives, so there's no need to scrutinize labels or worry about hidden seafood components sneaking in. Garlic-infused oil does a lot of heavy lifting here, weaving savory depth through both the marinade and the sauce without any complicated prep. A squeeze of lemon wedge at the table ties the whole plate together and makes the flavors pop even more. This one is equally at home at a backyard cookout or a quick weeknight dinner on a grill pan.
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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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