Chicken Kebabs with Tomato Sauce and Vegetables

Ingredients

• 900 g chicken breasts (fillets)
• 100 g lamb tail fat
• 1 teaspoon seven-spice blend
• 1 teaspoon red pepper paste
• 1 teaspoon paprika
• 7 cloves garlic
• 1 hot pepper
• 1 tablespoon salt
• half a teaspoon ginger
• 1 teaspoon white pepper
• quarter teaspoon ground cardamom
• 6 onions
• green pepper
• 3 tablespoons vinegar
• 5 tomatoes
• 2 sprigs parsley
• optional mixed-color peppers
• optional ground coriander
• optional pomegranate molasses
• water
• a little oil

Instructions

1. Finely chop the onions, peppers, and parsley with a knife, food processor, or grater in a bowl.
2. Reserve part of the onions and peppers for the kebabs, and set aside the remaining portion for the sauce in a separate bowl.
3. Mix the chicken breasts with the lamb tail fat in the marinating bowl.
4. Add the chopped onions, chopped peppers, chopped parsley, and chopped garlic to the marinating bowl.
5. Add the white pepper, paprika, cardamom, red pepper paste, seven-spice blend, and salt to the marinating bowl.
6. Knead the ingredients by hand until combined in the marinating bowl.
7. Transfer the kebab mixture to another bowl and leave it in the refrigerator to firm up.
8. Roast the peppers, onions, and tomatoes in the oven until cooked through.
9. Place the roasted hot pepper with the roasted vegetables in the blender.
10. Add the roasted vegetables with the garlic and onions to the pot or blender for the sauce.
11. Add the salt, white pepper, ground coriander, pomegranate molasses, and vinegar to the sauce.
12. Blend the sauce until smooth, then place it in a pot over the heat for seven minutes until it thickens.
13. Shape the kebab mixture onto skewers with hands moistened with water.
14. Heat the pan on the stove and grease it with a little oil.
15. Arrange the kebab skewers in the pan and turn them occasionally until cooked through.
16. Serve the kebabs over the sauce with rice on a serving platter.