In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger and salt. Stir in chicken, then refrigerate for 1 hour.
2
Preheat an outdoor grill for high heat and lightly oil grate. Thread chicken onto skewers, and grill until no longer pink, about 10 minutes on each side.
3
Serve with plain yogurt and cilatro as garnish. Serve with rice.