Chicken Skewers with Meyer Lemon Salsa

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These vibrant chicken skewers with Meyer lemon salsa offer a refreshing and sophisticated take on a healthy grilled dinner. This diabetes-friendly recipe uses skinless chicken thighs for a succulent texture, perfectly complemented by a fragrant marinade of yoghurt, garlic, and turmeric. The star of the dish is the Meyer lemon, known for its sweeter, more floral profile compared to standard lemons, which provides a bright contrast to the savoury, lightly spiced meat.

Ideal for a quick midweek meal or a light weekend lunch, this dish is packed with lean protein and fresh botanicals like coriander and cucumber. Serve these charred skewers alongside a crisp green salad or some grilled courgettes for a balanced, low-carbohydrate meal that does not compromise on zest or seasonal flavour.

Ingredients for Chicken Skewers with Meyer Lemon Salsa

8 Meyer lemons
80g finely chopped English hothouse cucumber
3 tablespoons thinly sliced spring onions, divided
1 serrano chilli (with seeds), finely chopped
Pizca de azúcar
1 Kosher salt
675g skinless, boneless chicken thighs, cut into 1 1/2" pieces
1 Pimienta negra recién molida
1/4 cup plus 2 tablespoons chopped fresh coriander
1/4 cup plain whole-milk yoghurt
1 cucharada de aceite vegetal
2 dientes de ajo, picados en trozos grandes
1 teaspoon cracked coriander seeds
1 teaspoon turmeric (optional)
12 metal skewers

How to make Chicken Skewers with Meyer Lemon Salsa

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 spring onions, and chilli 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 coriander, yoghurt, 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 grill. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Grill, 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 coriander and 1 tablespoon spring onions.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.