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Chicken Skewers with Meyer Lemon Salsa

Chicken skewers with Meyer lemon salsaMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features lamb chops with mashed sweet potatoes and onions, tofu stir-fry with spinach, lamb burgers with paneer and vegetable skewers, game day Buffalo chicken wraps, and these chicken skewers with Meyer lemon salsa.

Servings: 4–6
Cook time: 12 minutes

Recipe adapted from Bon Appétit, January 2012

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 or breasts, 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 Greek yogurt
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon cracked coriander seeds
  • 1 teaspoon turmeric

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.
  5. Spoon Meyer lemon salsa over chicken.
  6. Garnish with remaining 2 tablespoons. cilantro and 1 tablespoon scallions.