Step 1

To a food processor, add the spinach, cilantro, mint, ginger, garlic, fresh chilies, ground coriander, ground cloves, garam masala, chili powder, turmeric and vegetable oil, and blend to a fine pure. Add the yogurt, and process until well combined.

Step 2

Wash the chicken, pat dry with paper towels, and cut into 1-inch (2.5cm) cubes. Place in a bowl. Add the paste and toss to coat well. Cover the chicken, and leave to marinate in the refrigerator for at least 30minutes or overnight.

Step 3

Wipe off the excess marinade from the chicken. Thread pieces of chicken, onion wedges, and lemon wedge onto each skewer in an alternating pattern. Place the skewers on a baking sheet. Drizzle the kebabs with the oil and sprinkle with salt.

Step 4

Preheat the grill to medium (350F/180C), then clean and oil the grill grates to prevent sticking.

Step 5

Lay the skewers on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill for 4to 5minutes per side, or until slightly crispy and golden and fully cooked.

Step 6

Transfer the skewers to a plate, and tent loosely with foil, letting it rest for 5minutes. When ready to serve, drizzle with the juice of a lemon.