Chicken Skewers with Meyer Lemon Salsa

Ingredients

• 6 servings pepper black freshly ground
• 1 teaspoon coriander seeds 
• 0.5 cup cucumber english finely chopped
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove coarsely chopped
• 6 servings kosher salt 
• 8  lemon zest 
• 3 tablespoons spring onion divided thinly sliced
• 1  serrano chiles with seeds), finely chopped
• 0.3 cup yogurt plain
• 1.5 pounds chicken thighs boneless skinless cut into 1 1/2" pieces
• 1 pinch sugar 
• 1 teaspoon turmeric 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• baking sheet
• knife
• blender
• grill
• aluminum foil
• broiler
• skewers

Directions

1. Using a sharp knife, cut all peel and whitepith from lemons; discard. Working over amedium bowl, cut between membranes torelease segments into bowl; squeeze in juicefrom membranes and discard membranes.Strain juice into another bowl.
2. Combine segments, 1 tablespoon strainedlemon juice (reserve remaining juice foranother use), cucumber, 2 tablespoons scallions,and chile in a small bowl; mix well. Stir insugar; season salsa with salt and set aside.
3. Place chicken in a medium bowl andseason with salt and pepper. In a mini-processoror blender, purée 1/4 cup cilantro,yogurt, vegetable oil, garlic, coriander, andturmeric.
4. Pour marinade over chicken; tossto coat.
5. Let marinate at room temperaturefor 20 minutes. DO AHEAD: Can be made1 day ahead. Cover and chill.
6. Let stand atroom temperature for 30 minutes beforecontinuing.
7. Preheat broiler. Thread 4 pieces ofchicken onto each skewer and transfer toa foil-lined baking sheet. Broil, turning onceand watching closely to prevent burning,until browned and cooked through, about8 minutes. (Alternatively, grill skewers overmedium-high heat on a gas grill or overmedium heat on a charcoal grill.)
8. Transferskewers to plates. Spoon Meyer lemonsalsa over chicken.
9. Garnish with remaining2 tablespoons cilantro and 1 tablespoon scallions.