CHICKEN SKEWERS WITH MEYER LEMON SALSA

CHICKEN SKEWERS WITH MEYER LEMON SALSA image

Yield 6 servings

Number Of Ingredients 16

8 Meyer lemons
1/2 cup finely chopped English hothouse cucumber
3 tablespoons thinly sliced scallions, divided
1 serrano chile (with seeds), finely chopped
Pinch of sugar
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2" pieces
Freshly ground black pepper
1/4 cup plus 2 Tbsp. chopped fresh cilantro
1/4 cup plain whole-milk yogurt
1 tablespoon vegetable oil
2 garlic cloves, coarsely chopped
1 teaspoon cracked coriander seeds
1 teaspoon turmeric (optional)
Special Equipment:
12 metal skewers

Steps:

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