Chicken Kebab

Let’s make it

1. Keep the chicken refrigerated while preparing the vegetables. Grate the onion, mince the sweet pepper and squeeze out excess moisture. Chop the coriander and crush the garlic.
2. Mix the cold minced chicken with the vegetables, coriander, garlic, sweet paprika powder, salt and pepper until the mixture becomes sticky and holds together.
3. Cover and chill for 30 minutes. With wet hands, press the mixture firmly around flat metal skewers in even, narrow lengths.
4. Heat a grill or griddle and oil it lightly. Cook the kebabs for 10–12 minutes, turning carefully after the first side has set, until browned and the centre reaches 74°C.
5. Serve hot with flatbread and sliced vegetables.