Yeast Free Tomato-Basil Chicken Skewers
Grilled chicken skewers are one of those crowd-pleasing dishes that feel festive without requiring a complicated ingredient list, and this version delivers serious flavor through a bright, herb-forward marinade. Fresh Roma tomatoes, sliced basil, lemon juice, and garlic-infused oil do all the heavy lifting, creating a marinade that's vibrant and deeply savory without relying on any fermented or leavened components. That matters a lot when you're navigating a yeast-free approach, since so many marinades and store-bought sauces sneak in vinegar, soy sauce, or other fermented ingredients that can be tricky to avoid. Here, everything is clean and straightforward — no hidden additives to second-guess. The warm tomato-basil dipping sauce comes together in under ten minutes on the stovetop and tastes like something you'd find at a Mediterranean restaurant, with a gentle kick from optional red pepper flakes. A final squeeze of lemon over the platter ties everything together and keeps the whole dish feeling fresh and bright. Whether you're cooking for a backyard gathering or a simple weeknight dinner, these skewers are the kind of recipe you'll come back to again and again.
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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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