Start by grating the onion and squeezing out ALL the liquid, reserving liquid for later.
Add ground chicken, lemon juice, oil, steeped saffron, salt, and pepper. Refrigerate the mix overnight, uncovered.
Mix oil, lemon juice, and 1 tbsp onion juice. You will need this basting liquid in the next step.
Mix remaining onion juice and some ice water. Mold chicken onto the kabob skewers with cold, wet hands. Press the classic horizontal indentations along the kabob.
Cook chicken skewers over high heat flipping, them every 30 seconds to 1 minute until cooked through. It should take about 8-10 minutes.