Remove the stick from 4-5 chaap and cut them into ½-inch pieces.
Add all the marination ingredients to a bowl and mix well.
Add the soya chaap pieces to the bowl and mix well to coat them with the marinade.
Cover the bowl with a cling wrap and keep aside for 30 minutes.
Thread the chaap on metal skewers.
Cook over direct flame until nicely browned and slightly charred. Keep rotating the skewers at regular intervals so that they brown evenly.
Transfer the cooked chaap to a mixing bowl.
Add the serving ingredients to the bowl and toss well to coat the chaap.
Serve immediately with a side of Coriander Mint Chutney, some thinly sliced onions, and lime wedges.