In a bowl, mix the lime juice with all the other ingredients up to and including the chilli. Add the cabbage and carrot, mix well, cover and leave to infuse.
To marinate the meat
Combine the Hoisin sauce, oil and soy sauce, mix the meat with 6 tbsp of the marinade, thread onto the wooden skewers, cover and marinate for approx. 30 mins.
Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the halved burger buns alongside for the final minute. Spread the reserved marinade over the top and bottom half of each burger bun. Slide the meat off the skewers, place on the bottom half of the burger bun with the coleslaw, cover with the top half of the bun.