Place the chopped capsicum, parsley, tomato paste, and olive oil in a mini food processor and blitz to a paste. If you don't have one, then you can grate the capsicum.½ red capsicum (roughly chopped)2 tablespoons flat-leaf parsley (roughly chopped)2 tablespoon tomato paste1 tablespoon olive oil

Put mixture in colander and drain out as much water

Place the ground chicken in a bowl and tip in the capsicum mixture.1 pound/450g ground/minced chicken

Add in all the herbs and spices.2 teaspoons paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon sumac1 teaspoon smoked paprika½ teaspoon red pepper flakes¼ teaspoon dried oregano and garlic and add bread crumbs

Use your hands to combine the chicken and capsicum mixture thoroughly.

Using wet hands, take a handful of the chicken mixture, form a ball with it, and then use your hands to pull it into a sausage shape; push the kebab stick through and then use your hands to spread the mixture out to an even thickness. (- see note 3)

Cook the kebabs on the grill or in a heavy-based skillet or griddle. They will need about 4-5 minutes on each side.