Wheat Free Tomato-Basil Chicken Skewers
Juicy grilled chicken meets bright summer flavors in this skewer recipe that's naturally free of wheat and any grain-based fillers. The marinade does all the heavy lifting — garlic-infused oil, fresh Roma tomatoes, lemon juice, and fragrant basil work together to keep every cube tender and packed with flavor before it even hits the grill. Because every ingredient here is straightforwardly whole and unprocessed, there's no need to scrutinize labels or worry about hidden flour-based thickeners sneaking into your meal. The warm tomato-basil dipping sauce comes together in under ten minutes on the stovetop and tastes like something you'd find at a proper Mediterranean restaurant. A pinch of red pepper flakes gives it a gentle kick, though it's completely optional if you're cooking for a crowd with mixed heat preferences. Letting the skewers rest for a few minutes before serving makes a real difference — the juices redistribute and every bite stays moist. Squeeze a little lemon over the top right before eating and this dish is genuinely hard to beat.
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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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