Prepare the chicken mince. I ground through the mincer boneless and skinless chicken thighs.

Chop the onion and pepper with a blender. Place in a sieve and press with a spoon to drain the excess juice as much as possible.

Add the onion and the pepper to the chicken mince, then the finely chopped parsley and crushed garlic.

Add 1 tablespoon of salt, 1 tablespoon of sweet or hot paprika, a little ground black pepper and a teaspoon of cumin (if you have and like).

Stir the mixture very well with your hands for 5 minutes.

Keep in the fridge for 1 hour, so that all the flavors blend together.

After this time, remove from the fridge and shape into 10-12 large balls.

Dip your hands in water and shape each ball into an oblong meatball.

In the middle of the meatball, carefully insert 2 skewer sticks, glued to each other.

Then press the meat with your fingers and distribute along the entire length of the sticks.

Don't worry if you can't do it at first, start over until it looks good.

Arrange the ready kebabs on a cutting board or plate greased with a little oil or water.

Heat the grill pan well, brushed with oil. Place the chicken kebabs on it.

Or you can cook them outside, on the wood grill.

Turn over to brown well on all sides.

I cooked the kebabs in two batches on the grill pan. After the first batch, I wiped the hot pan with paper towel. I greased again with oil and placed on the other kebabs.

Serve with any salad of vegetables, potatoes, rice or pickles, they are delicious anyhow.

You can eat them wrapped in a pita bread or a bun, with mayonnaise / yogurt sauce.

Enjoy!