Chicken filling

550g minced chicken

1 medium onion, finely grated and squeezed dry

1 red bell pepper, finely grated and squeezed dry

2 tablespoons fresh parsley, chopped

1 tablespoon sour cream OR Greek yogurt

½ teaspoon paprika

½ teaspoons cumin

½ teaspoon black pepper

Chill flakes

1-2 teaspoon salt (to taste)

2-3 garlic cloves, minced

Spiced Butter Glaze

4 tablespoons butter

1 tablespoon tomato paste

1 tablespoon chopped parsley

1 teaspoon paprika

1 close, minced garlic

Chilli flakes

1 teaspoon, honey

4-6 large flour tortillas

Wooden skewers

1. Mix all chicken filling ingredients until well combined. Chill 15 to 20 minutes.

2. Cut tortillas into rectangles - see photo

3. Layer tortillas with a thin chicken mixture. Top with first tortilla layer and repeat with chicken until you have 4 to 5 layers. Finish with one tortilla on top. Press down gently and chill a further 10 to 15 minutes.

4. Slice the stacks into four even rectangles - see photo

5. Rotate each piece and insert each triangle length carefully into skewers to hold the layers together. See photo.

6. Place on a line tray and bake the skewers at 400° in the air fryer for 10 to 15 minutes.

   Meanwhile, melt butter on low heat, stirring in the tomato paste for 30 to 60 seconds then adding the spices, garlic and parsley to make the spiced butter glaze. Set aside.

7. Remove skewers from oven and brush each side generously with the butter glaze.

8. Return the skewers to the oven for another 10 to 15 minutes until gold and brown, crispy, and fully cooked.

9. Rest the skewers for a few minutes before serving.

Serve with a dipping sauce and enjoy