Marinate the chicken with salt, ginger-garlic paste, pepper powder, oil, cumin powder and lime zest for an hour.
Make a paste of the coriander leaves, mint leaves, spring onion, green chilies, salt and cheese with very little water. Marinade the chicken with this green paste for 7-8 hours or overnight in the refrigerator.
Grease the wooden skewers and the grill rack and thread the chicken cubes.
Grill in the microwave in the convection mode for 30-35 minutes by flipping it halfway and basting with the leftover marinade. Let it remain in the microwave for 10 minutes.
To give a smokey flavour, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred.
Serve them hot with any chutney and salad of your choice.
