Turmeric Free Tomato-Basil Chicken Skewers
Bright, herby, and built entirely around fresh ingredients, these grilled chicken skewers are the kind of dish that makes a backyard dinner feel like a real occasion. The marinade leans on garlic-infused oil, ripe Roma tomatoes, fresh basil, and a squeeze of lemon to keep things vibrant and deeply flavorful without reaching for any warming spices that could sneak turmeric into the mix. That makes this recipe a genuinely easy win for anyone navigating a turmeric restriction, since every ingredient on the list is straightforward and easy to verify. The chicken soaks up the marinade beautifully, and grilling over medium-high heat gives each cube a slightly charred, juicy exterior that's hard to beat. The real standout, though, is the quick cooked tomato-basil dipping sauce — it comes together in under ten minutes and adds a saucy, tangy element that ties the whole plate together. A final rest on the platter and a few lemon wedges on the side keep things fresh and bright all the way to the last bite.
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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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