Great recipe from Cooking Classy. The ginger and cilantro give it a kind of Indian vibe without the usual curry heat. Almost always use chicken breast and cut it into pieces to get more of that yogurt-spice coating. Then skewer and either grill or cook in the oven at 425 F. Goes really well with rice. The yogurt marinade tenderizes the chicken nicely. We make our own Greek Yogurt from 2% milk instead of whole milk. Doesn't seem to detract from the recipe.