For the skewers:
- 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into 1 1/2 inch pieces
- 1/4 cup + 2 T chopped fresh cilantro
- 1/4 cup coconut cream or plain yogurt
- 1 Tablespoon avocado oil
- 2 garlic cloves, coarsely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
For the salsa:
- 7-8 clementines
- 1 Tablespoon freshly squeezed lemon juice
- 1/2 of an English cucumber, finely chopped
- 3 Tablespoons thinly sliced green onions, divided
- 1 serrano chile, seeded (optional) and finely chopped
- pinch of salt
Place chicken in a bowl and season with salt and pepper. In the bowl of a small food processor puree 1/4 cup cilantro, coconut cream, oil, garlic, coriander, and turmeric. Pour marinade over chicken, and toss to coat. Let it marinate at room temperature for 20-30 minutes. If you choose to do this ahead of time, simply chill until ready to use and let it stand at room temperature for 30 minutes before continuing.
Meanwhile, prepare the salsa by cutting the peel and white pith from the clementines; discard scraps. Cut between membranes to remove clementine segments. Chop segments and place into a bowl. Try not to get too much of the clementine juice in the bowl. (If this seems tedious to you, just peel the clementines like you normally would and chop up the segments.) Add chopped cucumber, 2 T of the scallions, lemon juice, and chile to the bowl. Mix well and season with a pinch of salt. Set aside.
Preheat oven broiler or BBQ grill. Thread chicken pieces onto skewers and transfer to a foil-lined baking sheet (if broiling). Broil (or grill), turning once, watching closely to prevent burning. Chicken should be cooked in about 10 minutes. Transfer skewers to a serving platter and top with salsa. Garnish with 2 T cilantro and 1 T chopped scallions.