Rinse chicken, pat dry with paper towels and cut into 1-inch pieces.
Thread onto short skewers and sprinkle lightly with salt.
Put skewered chicken into a shallow non-reactive dish. In a small bowl, mix
together yogurt, ginger, garlic, chili powder, coriander, lime
juice and vegetable oil.
Pour yogurt mixture over skewered chicken and turn to coat completely in marinade. Cover and refrigerate for at least 4 hours.
Heat grill. Place skewered chicken on grill rack and cook 8 to 12 minutes on each side, turning skewers and basting occasionally with marinade.
Serve hot with rice, if desired.
Calories per serving: 236
Fat per serving: 8.5g