Add the ground chicken, chopped parsley or cilantro, and the grated onion (squeezed dry — excess liquid makes kebabs fall apart) to the marinade. Mix with your hands until just combined and slightly tacky, about 1–2 minutes. Don't overwork it or the kebabs turn dense. Cover and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor). Cold mixture holds onto skewers much better than room-temperature meat.

If using wooden skewers, soak them in water for at least 30 minutes so they don't burn. With wet hands, take about ⅓ cup of the mixture and mold it firmly around a skewer, forming a log about 6 inches long and 1½ inches thick. Press firmly — you want a tight, even cylinder with no air pockets. Arrange the shaped skewers on a parchment-lined tray and chill for 10–15 minutes so they firm up before cooking.

Oven (easiest): Preheat to 450°F (230°C). Arrange skewers on a wire rack set over a foil-lined baking sheet so heat circulates. Bake for 18–22 minutes, turning once halfway, until cooked through with nicely browned edges. For a char finish, broil 2–3 minutes at the end. Grill (most authentic): Preheat to medium-high. Oil the grates well. Grill kebabs 3–4 minutes per side, turning carefully with tongs, until charred in spots and cooked through (165°F / 74°C internal temperature). Rest 2 minutes before sliding off skewers. Air fryer: Preheat to 400°F (200°C). Cook in a single layer for 12–14 minutes, turning halfway, until browned and cooked through.

Whichever method you use, confirm the internal temperature reaches 165°F (74°C) with an instant-read thermometer. Rest the kebabs for 3–5 minutes — this lets the juices redistribute so every bite stays moist.

Slide the kebabs off the skewers onto a platter. Squeeze fresh lemon over the top, scatter with sliced red onion and parsley, and serve hot with warm flatbreads and garlic yogurt sauce.