Chicken Lule Kebab

 The Stuff:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound lamb fat, cut into 1-inch pieces
• 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups)
• 3 tablespoons of your favourite Never Not Eating spice blend
• 3 ½ teaspoons kosher salt
• 1 ½ teaspoon black pepper
• 10 large metal skewers (1 inch wide x 23 1/2 inches long)
• Ghee, at room temperature, for brushing

Directions

1. Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes.
2. Fit the meat grinder with chilled grinder attachments and 8-millimeter grinding plate. Position a large bowl under the grinder. Grind alternating pieces of chicken, lamb fat, and onion wedges through the feed tube into bowl for even distribution according to the manufacturer's instructions. Remove 8-millimeter grinding plate, and insert the 4 1/2-millimeter grinding plate. Pass the chicken mixture through the grinder once more.
3. Spread chicken mixture into a 1/2-inch-thick layer on a baking sheet. Sprinkle evenly with your Never Not Eating spice, salt and pepper. Loosely cover with plastic wrap; let stand at room temperature 20 minutes. Uncover and, using your hands, fold mixture together to evenly incorporate seasonings. Spread into a 1/2-inch-thick layer on a baking sheet. Loosely cover with plastic wrap; let stand at room temperature 20 minutes. If using right away, freeze mixture, covered, until very cold but not icy, about 30 minutes. Or transfer mixture to an airtight container, and store in refrigerator until ready to shape kebabs, up to 3 days.
4. Open the bottom vent of a kettle grill completely. Light a charcoal chimney starter heaping full of briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate, and arrange charcoal in an even layer into an 8-inch-wide strip down the middle of the bottom grate. Do not place top grate on the grill. Arrange 2 skewers in an "L" shape, resting on the rim of the grill, with 1 skewer parallel to the coal strip and 1 skewer perpendicular to the coals. These will be used as a rack to suspend the kebabs.
5. While the charcoal chimney is heating, shape the kebabs. Fill a medium bowl with water. Scoop 7 ounces (about 1 cup) of chicken mixture from the bowl; shape into a meatball, gently compacting it with your hands. Holding 1 dry skewer in one hand and a meatball in the other hand, press the meat onto the skewer about 6 inches down from the pointed skewer tip. Wet your hand with water in a bowl, and squeeze the meat on a skewer to shape into an even tube around the skewer, about 9 inches long and 2 1/2 inches down from the pointed skewer tip, rewetting your hand as needed to prevent sticking. Using your thumb and pointer finger on either side of the skewer, pinch to remove and straighten the top and bottom ends of the meat tube, removing about 1/2 ounce (3/4 inch) from each end. Put excess meat in a bowl with the remaining chicken mixture. Using a wet hand, press the meat to flatten into a 7-inch-long rectangular tube (about 1 1/2 inches wide) that begins about 3 1/4 inches down from the pointed skewer tip. Using your thumb and pointer finger on either side of the skewer, starting from the pointed skewer tip end, make 7 divots on 1 side of the meat tube with your thumb, about 1/2 inch deep, running down the length of the meat. Divots should go about three-fourths of the way through the meat to skewer. Place kebab on a rimmed baking sheet, resting outer ends of skewer on rim of baking sheet to suspend kebab so meat doesn't get smashed. Chill prepared skewers until ready to grill. Repeat the shaping and skewering procedure with the remaining chicken mixture and the remaining 7 skewers.
6. Working in batches if needed, rest pointed ends of skewers on prepared "L"-shaped rack with handles overhanging the edge of the grill and meat perpendicular to the charcoal strip. Grill, uncovered, turning often, until lightly browned on both sides, 3 to 5 minutes, repositioning kebabs over coals as needed to avoid large flare-ups.
7. Rotate skewers 90 degrees so that they're parallel to the charcoal strip. Continue cooking over indirect heat, uncovered, flipping and repositioning kebabs as needed, until kebabs are cooked through and a thermometer inserted in the thickest portion of meat (without touching thermometer probe to skewer) registers 165°F, 5 to 8 minutes. Remove kebabs from the grill.
8. Using tongs, slide kebabs off skewers and onto a rice- or lavash-lined platter, if desired. Brush hot kebabs generously with ghee. Serve immediately.