• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup plain whole-milk yogurt
• 3 tablespoons chopped cilantro
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons canola oil, divided
• 1 teaspoon salt
• 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes.

1. In a large glass or ceramic bowl, combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil, and the salt. Stir in the chicken. Cover and refrigerate for 2 to 4 hours. 
2. Preheat the broiler or prepare the grill. Remove chicken from the marinade (discarding marinade) and thread it onto skewers. Brush chicken with remaining tablespoon of oil. 
3. Place the skewers in a broiler pan or on the grill rack. Broil or grill, turning occasionally, until chicken is opaque throughout, about 12 to 18 minutes. (If using a grill, close the top for the last 5 minutes to ensure thorough cooking.)