Chicken Skewers with Meyer Lemon Salsa
['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', '1 Kosher salt', '1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2" pieces', '1 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)', '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 scallions, and chile 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 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.
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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