Cut the chicken thighs and all the vegetables (red-green bell pepper, onion) in cubes. About 4 cm approximately.
In a frying pan, lightly roast Chickpea flour until lightly toast and set aside.
In a bowl mix all the ingredients for the marinade: yoghurt, lemon juice, oil, spices, ginger-garlic paste and roasted chickpea flour.
Mix everything well to coat all the pieces and let them marinate for 2-3 hours or overnight into the fridge.
Then skewer alternating chicken, onion, and peppers on the skewers.
Hit the oil in a grill pan and fry the skewers until they are cooked and golden on each side.
Serve with mint chutney and Naan bread.