Chicken Skewers with Meyer Lemon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This versatile salsa also pairs well with scallops or roast fish. Ingredients:
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 tablespoons 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) |
Directions:
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.
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.
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.
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.
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