Cut the meat into cubes about 5 cm square. Combine the yoghurt, lemon juice, garlic, ginger, spices, salt and vegetable oil in a non reactive bowl and mix well. Add the chicken, toss well and leave to marinate for 2-3 hours.
Heat the grill. Skewer the chicken pieces loosely on thin bamboo skewers and place on a lightly oiled grill rack. Grill under a medium heat for about 5 minutes on each side, until nicely scorched and cooked through. ( Alternatively you can place the rack over a baking tray and cook in a preheated oven at 230 C, Gas 8 for 10-12 minutes,
Scatter with coriander and serve with lemon wedges and basmati rice.