Grate the onion and red bell pepper, squeeze out excess juices. In a large bowl, combine minced chicken, grated onion, bell pepper, garlic paste, minced green chili, salt, paprika, red chili flakes, and chopped parsley. Knead for about 2 minutes until well incorporated. Cover and refrigerate for at least 1 hour.

Once chilled, divide the kebab mixture into equal portions. Wet your hands to prevent sticking. Shape each portion around a metal skewer to form long shapes.

Preheat your grill or skillet to medium-high heat, about 375°F (190°C). Brush with oil to prevent sticking.

Place skewers on the grill and cook for about 5-6 minutes, turning occasionally until evenly browned.

Remove kebabs from the grill and serve hot with flatbread, salad, or rice and optional yogurt or tahini sauce.