Grate the onion and red bell pepper, then squeeze out any excess juices. In a large mixing bowl, combine chicken, onion, pepper, garlic paste, minced green chili, salt, sweet paprika, red chili flakes, and chopped parsley. Knead the mixture for about 3–5 minutes until well-blended, then cover and refrigerate for at least 1 hour.

Wet your hands with cold water to help shape the mixture. Divide the mixture into 4-6 equal portions and roll each into long, flattened shapes around metal skewers.

Set your grill or skillet to medium-high heat, ensuring it's hot enough to avoid sticking. Lightly oil the grill grates.

Cook the kebabs for approximately 5-6 minutes on each side, or until lightly browned and charred. The chicken should reach an internal temperature of 165°F.

Remove the kebabs from the grill and allow them to rest for a few minutes before serving with your favorite sauces, flatbreads, or salads.