Chicken Kebab

Start by cutting the chicken breasts into small dices and set aside. 

Into a skillet, add the oil and the onion chopped into small dices, stir until golden brown. 

Add the chicken dices and stir until the juices fully evaporate. 

Add the potato chopped into small dices, stir again and cook for another 10 minutes. 

Add the peppers chopped into small dices, the tomato paste, and season with the salt, the mint, the chili flakes and the black pepper, stir all the ingredients very well and cook for another 5 minutes. 

Into a bowl, add the eggs and beat them well. Add the milk, the wheat flour, 1 teaspoon of salt and the baking soda, mix very well again. 

Add parsley to taste and mix again. 

Now, cut the filo pastry into circles, the size of a 15cm-diameter bowl. Once that's done, set aside.

Into a 32cm-diameter baking pan greased with butter, add a sheet of parchment paper. 

Next, get the pastries we cut and fill each of them with the filling we made. 

Arrange them into the baking pan, one next to the other, and fold their edges. 

Repeat this process until you’ve used all the pastries and all the filling. 

After that, distribute all the egg-mixture we prepared over the kebabs.

Cover all the kebabs with the grated mozzarella cheese.

Take them to a preheated oven at 350 °F and let them bake for 20 minutes. Baking time may vary depending on the power of your oven. 

Serve.