In a bowl, add the coriander, mint, garlic, ginger, salt, pepper, turmeric, and oil. Use a hand blender to mix the ingredients into a paste. (If you do not have a hand blender, chopping the ingredients very finely works just as well).
Add Greek yoghurt to the paste and blend well. Add chicken and coat evenly.
Leave mixture to marinate in the fridge (up to overnight and preferably more than an hour).
Skewer the chicken and the rest of the vegetables onto wooden skewers suitable for grilling or barbecuing.
Place under the oven's grill for about 20 minutes, turning occasionally. Serve hot.
Soak wooden skewers in water for about 15 minutes before threading to avoid burning.
If barbecuing, preheat your barbecue to medium-high heat.