Chicken Skewers with Meyer Lemon Salsa

Tender chicken thigh pieces marinated in a fragrant yogurt-based sauce, skewered and broiled until golden brown. Served with a bright and zesty Meyer lemon salsa featuring cucumber, scallions, and chile for a perfect balance of flavors.

6 servings

43 min

Published October 4, 2025

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.
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.
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.
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.
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

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

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

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

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

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