In a deep glass bowl, mix the marinade ingredients very well with a mixing spoon and add the chicken pieces to it. Cover with cling foil and keep in the refrigerator for a couple of hours.
Thread the chicken pieces onto skewers, shaking off the excess marinade.
Cook on a hot grill, basting with oil or butter at regular intervals. Turn over and repeat. Remove when slightly charred (20-25 minutes)
If cooking in the oven, place the chicken skewers on an aluminum foil-lined baking dish and bake in the oven at 400 F for 1 hour. At the half an hour mark, turn over the skewers once. When done, brush with some oil or butter.
Garnish with some chopped cilantro, cheese and serve hot with the cilantro-mint chutney and lemon wedges.