• Soak wooden skewers in water for at least 30 minutes before using to prevent burning.
• In your food processor, add the onion, garlic, and parsley. Pulse until finely minced. Place the mixture into a deep bowl.
• Add all the remaining ingredients to the bowl: ground chicken, spices, yogurt, breadcrumbs, and room-temperature butter. Mix well with your hands until fully incorporated.
• Chill (Optional): You can cover and refrigerate the mixture for up to 24 hours to let the flavors marry and the mixture firm up.

Shaping the Kofta

• Line a large baking sheet with aluminum foil and set aside.
• In a small bowl, whisk together all the brushing solution ingredients.
• Moisten your hands with a little oil to prevent sticking. Take about 2 tablespoons of the chicken mixture and mold it securely around a skewer into an elongated cylinder shape.
• Repeat with the remaining mixture and arrange the skewers on the prepared baking sheet.

Grilling Instructions

• Grease the grates of your outdoor grill and heat to medium-high.
• Arrange the kofta on the grill and brush the tops generously with the brushing solution.
• Grill for 4 minutes, then turn to the other side, brush with more solution, and continue grilling until cooked through (internal temperature of 165°F / 75°C).

Baking Instructions

• Preheat the oven to 350°F (175°C). Place two oven racks in the oven: one in the upper third and one in the middle position.
• Lightly brush the chicken kofta with the brushing solution.
• Place the baking sheet on the middle rack of the oven and bake for 10 minutes.
• Take the sheet out, turn the kofta over, and brush the other side with the remaining solution.
• Return the sheet to the upper rack of the oven for another 10 minutes to brown, or finish them on a preheated indoor grill or grill pan for a nice char.