Yakuta's tilapia recipe is very close to one I used to make kabobs once (with chicken breast). Be careful about leaving meat in yogurt for longer than she specifies. Many of us are used to rubs and marinades that you can leave overnight. It won't hurt you, but yogurt (at least the good stuff) is alive and will literally eat your chicken (I'm not sure it has the same effect with fish) and leave you with just a mush. when yogurt tenderizes, it really does tenderize. So don't try to use it over-night.