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Peel and grate or finely chop the onion.
Place the onion in a sieve and use a spoon to press and drain the juices, or use a cheesecloth and squeeze to drain completely.
In a large mixing bowl combine ground chicken, grated onion, chopped cilantro, garlic, turmeric, saffron, salt, black pepper, and paprika. Optionally add chopped chillies (if you like heat) and saffron. Mix well using your hands.
Cover with a plastic wrap and let mixture sit in the fridge for at least an hour or ideally overnight.When ready to cook, preheat the oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Keep a bowl filled with cold water next to you on the kitchen counter. Take a handful of the chicken mixture, press it around the skewer, dipping your hands in the water to avoid sticking, and shaping the meat into a long kebabs (about 3 oz/ 85 g each).In a small bowl, mix the olive oil with fresh lime juice.Place the kebabs on a lined baking tray, brush with the lime & olive oil mixture and and bake for 12 minutes. Remove the baking tray from the oven, flip the skewers on the other side, brush with more lime & olive oil mixture, and bake for another 5-6 minutes.
Place the kababs on a platter, squeeze a bit of lime juice over them, and optionally sprinkle with sumac. Serve with cauliflower rice or low-carb naan. To store, let the kebabs cool down and refrigerate for up to 4 days. Reheat before serving.