Grind the chicken well, preferably twice in a food processor or meat grinder, until you get a smooth paste.

Finely chop the onion and add it to the chicken along with all the spices. Mix well by hand.

Shape the mixture into medium-sized balls and refrigerate for 30 minutes.

Place a bowl of clean water nearby and wet your hands before shaping each skewer.

Flatten the balls onto skewers and shape them, then grill over charcoal or bake in the oven until fully cooked.

Serve on a bed of parsley and onion slices, sprinkled with sumac. Enjoy!