Wash and cut chicken fillet to equal sized cubes, remove the moisture from them using disposable tissues or set them side for a while to take away the dripping water.
Mix all the marinade ingredients with yogurt, lemon juice, gram flour.
Marinate the chicken for at least an hour. For best results, leave it overnight to marinate (refrigerate if marinating for longer than an hour).
Soak the wooden skewers for at least 30 minutes in water to prevent them from burning.
Cube the veggies and marinate in the left over marinade. Put them on to skewers, alternating veggies and chicken.
Pre heat the oven to 240 C for at least 15 minutes; bake for 20 to 30 minutes or till fully done.
Serve with some mint and coriander dip and pickled onions.