In a large mixing bowl, combine 500 grams of minced mutton, 1 finely chopped onion, 2 tablespoons of ginger-garlic paste, 1/4 cup of chopped coriander leaves, 1/4 cup of chopped mint leaves, 2 finely chopped green chilies, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste. Mix well and refrigerate for 30 minutes.

Preheat a grill or oven to 180°C.

Divide the marinated mutton mixture into equal portions and shape them into long cylindrical kebabs around metal skewers or wooden sticks soaked in water.

Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally to ensure even cooking. Baste with oil or melted butter during the cooking process to keep the kebabs moist.

Once the kebabs are cooked and have a nice golden-brown color, remove them from the skewers and serve hot with mint chutney and lemon wedges.