Place the yogurt, garlic, ginger, cumin, ground coriander, chilli, chopped herbs and lime juice in a blender or food processor and blend until fairly smooth. Season lightly.
Place the chicken in a large mixing bowl, pour over the spice mixture and toss to coat evenly. Cover and chill until required.
When ready to cook, thread the chicken pieces on to 8 bamboo skewers. Cook under a preheated medium-hot grill for 8–10 minutes, turning frequently, until cooked through and lightly browned. Serve immediately with a cucumber salad, with lime wedges for squeezing.