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1
Place chicken in a bowl and season with salt and pepper.
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2
Set aside.
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3
In the bowl of a small food processor puree 1/4 cup cilantro, yogurt, oil, garlic, coriander and turmeric.
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4
Pour this marinade over the chicken and toss to coat.
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5
Let the chicken marinate at room temperature for 20-30 minutes.
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6
If you choose to do this ahead of time, simply chill the marinating chicken in the refrigerator until ready to use.
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But make sure to let it stand at room temperature for 30 minutes before continuing.
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Meanwhile, prepare the salsa by cutting the peel and white pith from the clementines.
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9
Discard the scraps.
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10
Cut between the membranes to remove the clementine segments.
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11
Chop the segments and place them into a bowl.
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Try not to get too much of the clementine juice in the bowl.
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(If this seems tedious to you, just peel the clementines like you normally would and chop up the segments.)
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Add chopped cucumber, 2 tablespoons of the scallions, and the chili pepper to the bowl.
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Mix well and season with a pinch of salt.
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16
Set aside.
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17
Preheat oven broiler or BBQ grill.
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18
Thread chicken pieces onto skewers and transfer the skewers to a foil-lined baking sheet (if broiling).
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19
Broil (or grill) the skewers, turning once and watching closely to prevent burning.
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Chicken should be cooked in about 10 minutes total.
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21
Transfer skewers to a serving platter and top with salsa.
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22
Garnish with the remaining cilantro and chopped scallions.
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23
Notes: 1.
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24
This fed two adults and two children (who didnt like the salsa).
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25
If youre feeding four adults, you might want to double the salsa recipe.
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26
2.
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Adapted from a recipe in Bon Appetit, Jan 2012.
