Chicken Skewers with Meyer Lemon Salsa

Ingredients

• •8 whole Meyer lemons
• •½ cup English hothouse cucumber
• •3 tablespoons scallions
• •1 whole serrano chile
• •1 pinch sugar
• •1 to taste Kosher salt
• •1½ pounds skinless boneless chicken thighs
• •1 to taste black pepper
• •¼ cup fresh cilantro
• •¼ cup plain whole-milk yogurt
• •1 tablespoon vegetable oil
• •2 cloves garlic
• •1 teaspoon coriander seeds
• •1 teaspoon turmeric
• •12 pieces metal skewers

Cooking Instructions

1. 1.

   Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.

   10 min

2. 2.

   Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.

   5 min

3. 3.

   Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.

   20 min

4. 4.

   Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.

   8 min