2/3 cup plain lowfat yogurt
1 1/2 lb boned and skinned chicken breasts
1 fresh ginger root; grated; to taste
2 cloves garlic; crushed
1 teaspoon chili powder
1 teaspoon ground coriander seeds
1 salt; to taste
2 tablespoon lime juice
2 tablespoon oil
1 lime slices; for garnish

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Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

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