Chicken Skewers with Meyer Lemon Salsa

Ingredients for Chicken Skewers with Meyer Lemon Salsa

• 8 Meyer lemons

• 80g finely chopped English hothouse cucumber

• 3 tablespoons thinly sliced spring onions, divided

• 1 serrano chilli (with seeds), finely chopped

• Pitada de açúcar

• 1 Kosher salt

• 675g skinless, boneless chicken thighs, cut into 1 1/2" pieces

• 1 Freshly ground black pepper

• 1/4 cup plus 2 tablespoons chopped fresh coriander

• 1/4 cup plain whole-milk yoghurt

• 1 tablespoon vegetable oil

• 2 garlic cloves, coarsely chopped

• 1 teaspoon cracked coriander seeds

• 1 teaspoon turmeric (optional)

• 12 metal skewers

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 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons spring onions, and chilli 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 coriander, yoghurt, 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 grill. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Grill, 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 coriander and 1 tablespoon spring onions.

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