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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, puree 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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Dwarf Meyer lemon tree — sweet lemons year-round indoors
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
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Dwarf Meyer lemon tree — sweet lemons year-round indoors
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit