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Adapted from "epicurious.com"
In a medium bowl, supreme lemon segments. To the lemon, add vinegar, cucumber, 2 tablespoons scallion and chile; mixing 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 blender, purée 1/4 cup cilantro, yogurt, olive oil, garlic and coriander. Pour over chicken, toss to coat. Marinate at room temperature for 20 minutes. If using wooden skewers, soak in a pan for 20 minutes.
Preheat grill to medium-high. Thread chicken on skewers and place on the prepared grill. Cook, turning once 8 minutes until internal temperature reaches 165 degrees. Remove from heat, allow to rest and spoon lemon salsa mixture over top. Garnish with remaining cilantro and scallion.
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