Skewer three pieces of albacore onto each skewer, leaving a little space between each piece. Combine garlic, ginger, 1 tablespoon cilantro, cayenne, 1/4 teaspoons salt, curry powder, yogurt, and lemon juice in a mixing bowl; stir to combine. Pour marinade into a casserole-style dish. Add skewered albacore, turning to coat in the marinade. Refrigerate for 15 minutes.

Preheat broiler or prepare grill. Score cucumbers lengthwise with a fork. Cut in half lengthwise and remove seeds with a spoon or melon baller. Cut into thin slices. Cut red onion into thin slices. Using a sharp knife, remove skin from orange. Remove orange segments from their membranes and cut in half. Reserve the membrane.

Combine orange segments with cucumber, red onion, sugar, remaining salt, olive oil, vinegar, and remaining cilantro in a large mixing bowl; toss. Squeeze remaining juice from leftover orange membrane into salad; toss salad.

Place dish of skewers under broiler (or the skewers onto grill) and cook until lightly browned and just cooked through, about 5 minutes. Divide cucumber salad among plates and top with two brochettes. Spoon hot marinade over brochettes and serve.