Drain pineapple; reserve liquid. Combine pineapple with remaining Raita ingredients in small bowl. Cover and refrigerate.
Cut steaks into 1-1/2 inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces.
Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.