Chicken Skewers with Lemon Salsa

8 Lemons
1/2 Cup Finely Chopped Cucumbers
3 Tbsp. Thinly Sliced Scallions, divided
1 Serrano Chile (with seeds) finely chopped
  Pinch of Sugar
  Kosher Salt
1 1/2 Lbs. Skinless, Boneless Chicken Thighs, cut into 1 1/2 inch pieces
  Freshly Ground Black Pepper
1/4 Cup + 2 Tbsp. Chopped Fresh Cilantro
1/4 Cup Plain Whole Milk Yogurt
1 Tbsp. Vegetable Oil
2 Cloves Garlic, Coarsely Chopped
1 tsp. Cracked Coriander Seeds
1 tsp.

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, then discard membranes. Strain juice into another bowl.

Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile into 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, puree ¼ cup cilantro, yogurt, vegetable oil, garlic, coriander and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. 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 onto plates. Spoon lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and one tablespoon scallions.