Preheat oven to 375°F/ 190°C. Place an oven rack in the upper third of the oven.

Spray or brush a jelly roll pan with oil, or line with foil and brush the foil with oil, then set aside.

Place a fine mesh strainer over a large bowl.

In the bowl of your food processor, add onions, bell pepper, garlic and parsley. Pulse until everything is finely chopped.

Transfer the mixture into the fine mesh strainer and press with the back of a spoon to squeeze most of the juices out. Do not discard that water, we will use it later.

Place the squeezed mixture into a large bowl, add chicken, spices and mix everything well.

Spread the mixture evenly on the baking sheet. With a couple of fingers make long lines (indentation) parallel to the long side of the sheet pan.

Dip a spatula into the juices that we collected earlier from the veggies and cut onto kebabs.

Bake on the upper third of your oven for 15-18 minutes. Drain any liquids then return to oven and broil for a few minutes until nicely charred.