Grilled Yogurt Chicken

• 4 to 6 boneless chicken breast halves
• salt to taste
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 2 tablespoons lime juice
• 2 large cloves garlic, crushed
• 2 teaspoons fresh grated ginger
• 2 tablespoons vegetable oil
• 2/3 cup plain yogurt

Rinse chicken, pat dry with paper towels and cut into 1-inch pieces. Thread onto short skewers.

Put skewered chicken into a shallow non-reactive dish. In a small bowl, mix together yogurt, ginger, garlic, chile powder, coriander, salt, lime juice and vegetable oil. Pour yogurt mixture over skewered chicken and turn to coat completely in marinade. Cover and refrigerate for at least 6 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.