• Soak 12 skewers in water for an hour.
• Blend the two onions and lemongrass in a blender or food processor with 2 tablespoons of water. Pour into a large bowl and remove half into a separate smaller bowl for the satay peanut sauce.
• Mix in ground coriander, turmeric, chili powder, and sugar. Add turkey and give it a good stir to get meat well coated with spices. Cover with plastic wrap and allow meat to marinate in refrigerator for at least an hour. It is best to marinade over night. The longer meat is marinated, the better the flavor.
  
• Thread 5 pieces of marinated turkey onto each skewer until all turkey pieces are used up.
• Grill chicken under broiler for 8 to 9 minutes on each side. Alternatively, cook turkey over barbecue grill brushing with vegetable oil. Turn the skewers frequently to prevent meat from burning. Turkey should be slightly charred on the outside and just cooked on the inside.
  
• Remove and serve immediately with satay peanut sauce, sliced cucumber, and onions.

Satay Peanut Sauce

• Heat vegetable oil in a small saucepan. Stir fry blended onion and lemongrass for 5 to 6 minutes. Add peanut butter and ½ to ¾ cup (120ml to 180ml) water (depending on the kind of peanut butter used). Stir until combined.
• Add Sriracha sauce, tamarind paste, sugar, and salt. Reduce heat and allow it to cook for about 3 minutes, stirring constantly.
  
• Transfer to a bowl and serve warm or at room temperature.