Blend the vegetables

• Add the parsley, onion, red pepper, garlic and jalapeño to the blender and blend until smooth.
• Strain the liquid from the blended vegetables through a sieve.

Make the kebab mixture

• Put the ground chicken in a bowl with the strained vegetables.
• Add the tomato paste, salt, black pepper, paprika and turmeric.
• Mix everything until evenly combined.

Spread and score on the pan

• Drizzle oil on a baking sheet.
• Flatten the kebab mixture onto the pan about 1 cm thick, leaving space on one side.
• Score the meat into strips with a spatula or pastry cutter.

Add the vegetables

• Place the quartered onion, long red pepper, Anaheim pepper and jalapeños on the free side of the pan.

Bake and broil

• Bake in a preheated oven at 220 °C (425 °F).
• Broil for the last 5 minutes.

Cook the rice

• Put the washed rice in a saucepan with the oil, salt and water.
• Bring to a boil, then cover and simmer until the water is absorbed.
• Fluff the rice with a fork; add the nondairy butter on top if you like.

Serve

• Serve the chicken kebabs with the roasted vegetables, fluffy rice and fresh herbs.