Clean and slice the chicken into 1-inch cubes. Marinate with lemon juice, salt and pepper for 30 mins.

In the meantime, prepare green paste by grinding cilantro leaves, mint leaves and green chilies to a fine paste.

Pour it to a large bowl, add garam masala, ginger garlic paste and yogurt. Mix well and check seasoning.

To the lemon marinated chicken, add the green paste and mix well. Allow the chicken to be marinated in it for 3-4 hours, preferably overnight in the refrigerator. If refrigerating, remove the chicken from the refrigerator an hour prior to grilling so as to bring it to room temperature.

Preheat oven to 400 degrees F. Line a baking tray with aluminum foil.

If you are using wooden skewers, soak them in water for 30 mins before grilling. Remove the wooden skewers from water and wipe it with a kitchen cloth.

Apply some oil to the skewers which helps to slide the chicken easily after cooking. Shake excess marinade from the chicken and thread it into the skewers without crowding it. Baste with some oil using a brush and cook the chicken for 10 minutes by placing them in the middle of the oven rack. Halfway through the cook, flip the chicken and brush with some oil and cook for another 15 minutes. Turn on the broiler and broil for 2-3 minutes until you see charred sides on the chicken. The internal temperature of the chicken should reach 165-degree F.

Serve along with shredded cabbage drizzled in lemon and garnish with cilantro leaves. Squeeze lime juice before serving.