• If you have a meat grinder, grind thawed and chopped chicken, roughly chopped onion, garlic cloves, and torn pita bread, alternating the ingredients to blend them. You can also use a food processor.
• Add one egg, the dried herbs, seasoning and spices, and 2 tablespoons of olive oil. Mix with your hands until blended, then run through the grinder an additional time. Refrigerate for one hour at minimum.
• Portion the mixture into eight 4.5 ounce meatballs. Dip your hands into ice water, then form chicken kofta mixture over a flat skewer. Use your hands to work the meat over the skewer, making indentations with your thumb, index, and middle finger as you work the chicken mixture up and down the skewer.
•  If making ahead, refrigerate or freeze on a tray until you plan on grilling the chicken skewers. Heat and clean grill, then mix the remaining olive oil with 1 tablespoon of lemon juice.
• Brush chicken on both sides with olive oil and lemon juice, then grill over medium-high heat, as you brush and flip the skewers every 30 seconds or so for 5-6 minutes, or until the chicken is cooked through and has beautiful grill marks.
• Carefully slide chicken off skewers. Sprinkle with more sumac and garnish with cilantro, mint, or parsley.

Air Fryer Instructions

• If using an air fryer, form each portion into a long flat log and brush both sides with lemon juice and olive oil. Air fry in a pre-heated 375℉ air fryer for 5 minutes on each side or until fully cooked.