Peel and very finely grate or mince the onion. Squeeze out excess moisture in a clean kitchen towel or paper towels until mostly dry. Mince the garlic and finely chop the parsley.

Mix meat and binders

In a large bowl place the ground chicken, the squeezed onion, minced garlic, chopped parsley, egg, breadcrumbs, and 1 tablespoon olive oil. Mix gently but thoroughly until evenly combined — use your hands or a spoon. Overworking will make the meat tight; mix until uniform.

Add spice blend

Add all of the spice blend ingredients (cumin, coriander, smoked paprika, allspice, black pepper, salt, and optional red pepper flakes) to the meat mixture. Season and fold in until evenly distributed. Taste-safety note: to check seasoning, fry a 1 tablespoon patty in a small skillet until cooked through and adjust salt/spice if needed.

Form onto skewers

Divide the mixture into 6 equal portions. With damp hands, take each portion and shape it around a skewer into a long sausage-like log about 4–5 inches long and roughly 1–1.25 inches thick. Press firmly so it adheres to the skewer and there are no large air pockets. Place formed skewers on a tray and refrigerate for at least 20 minutes to firm up (up to 2 hours). If using wooden skewers, soak them in water 20–30 minutes before threading to avoid burning.

For grilling & finishing

Preheat grill or grill pan: If using an outdoor grill, preheat to medium-high (about 400°F / 200°C). If using a stovetop grill pan or cast-iron skillet, heat over medium-high until hot and lightly smoking. Oil the grates or pan lightly to prevent sticking.

Brush skewers with oil: Lightly brush each skewer with the remaining olive oil to help with browning and prevent sticking.

Grill: Place skewers on the hot grill or grill pan. Cook for about 3–4 minutes per side, turning every 3–4 minutes so all sides brown evenly. Total cook time should be 10–12 minutes depending on thickness. The internal temperature should register 165°F (74°C) in the thickest part.

Rest and garnish: Remove skewers from the grill and let rest 3–4 minutes. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the meat.

Serving suggestion: Serve the chicken skewers with flatbread, rice, or a simple salad and a yogurt-based sauce (e.g., tzatziki) if desired.