Grate or finely chop the onion and squeeze out as much excess liquid as possible.

Add the ground chicken, onion, saffron, melted butter, salt, black pepper, turmeric, paprika, and garlic powder to a large bowl.

Knead the mixture for about 5 minutes until it becomes smooth and cohesive.

Cover the bowl and refrigerate the mixture for 2-3 hours.

Soak the skewers in water before shaping the kebabs.

Take a portion of the chilled mixture and spread it evenly around the skewer.

Preheat the charcoal grill until the coals are hot.

Grill the Chicken Kobideh for about 5-7 minutes per side, turning carefully until cooked through and golden.

Alternatively, shape the mixture into smaller portions and cook them in a non-stick pan over medium heat.

Serve hot with Persian rice, flatbread, grilled tomatoes, and fresh vegetables.