Add both chicken minces to a large bowl
Blitz the onions, squeeze out all the juice, then add the pulp to the chicken
Blitz the red peppers, green chillies, garlic and ginger, squeeze out the juice, and add to the bowl
Add all spices, fresh finely chopped coriander, eggs, breadcrumbs, bicarbonate of soda and Turkish red pepper paste
Mix very well until fully combined
Cook a small piece to check seasoning and adjust if needed
Cover and marinate for at least 2 hours
Shape into patties or desired shapes (approximately 20g each)
Air fry at 190°C for 10-11 minutes for thicker kebabs (or 8 minutes for thinner kebabs) flipping halfway, or pan-fry until cooked through
