Choose your protein (chicken, mutton, or paneer) and cut it into 2-inch cubes. You will need 500 grams of protein for this recipe.
In a large bowl, mix together 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of kasuri methi, juice of 1 lemon, salt to taste, and 2 tablespoons of mustard oil.
Add the protein cubes to the marinade and mix well, ensuring that each piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Preheat your oven or tandoor to 200°C. If using an oven, line a baking tray with aluminum foil and place a wire rack on top.
Thread the marinated protein onto skewers, leaving a little space between each piece.
Place the skewers on the wire rack in the oven or directly in the tandoor. Cook for 20-25 minutes, turning the skewers occasionally to ensure even cooking. Baste with melted butter or ghee during the last 5 minutes of cooking for added flavor and moisture.
Once cooked, remove the kebabs from the skewers and serve hot with mint chutney, onion rings, and lemon wedges.