Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
['1/2 cup (packed) fresh mint leaves', '1/2 cup (packed) fresh cilantro', '1 tablespoon fresh lemon juice', '2 1/2 teaspoons minced fresh ginger', '1 jalapeƱo chili, seeded, minced', '2 tablespoons (or more) plain yogurt', '1/2 cup plain yogurt', '"3 tablespoons tikka paste or mild curry paste (such as Pataks)", 1 tablespoon olive oil', '2 garlic cloves, minced', '2 teaspoons minced fresh ginger', '1/4 teaspoon cayenne pepper', '1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes', '24 (about) 6-inch bamboo skewers, soaked 30 minutes in water', 'Butter lettuce leaves', '1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '2 limes', 'cut into wedges']
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
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