Prepare a fine paste of coriander leaves, mint leaves and green chilli along with lemon juice. Don’t add any water.
In a bowl add cubed Paneer along with the ground green paste, ginger garlic paste, chaat masala, garam masala powder, turmeric powder, black salt and thick curd.
Mix it well so that the paneer cubes are fully covered with the marinade. Set this is in fridge for 4-6hrs (or overnight).
When ready to grill, insert them into wet bamboo skewers and place the skewers on a lined baking tray.
Grill the paneer cubes at 180°C for 15-20 mins in the oven, rotating them at regular intervals to get even charring/grilling.
Serve hot with mint-yogurt chutney/dip or sweet tamarind chutney.