Finely chop the onion (you want very small pieces so they disappear into the meat mixture). If the onion is very watery, squeeze out excess moisture in a clean kitchen towel.

In a large bowl, combine the ground chicken, chopped onion, diced tomatoes, eggs, and all the spices (salt, chili powder, coriander, cumin, paprika, oregano, and garlic ginger paste).

Mix everything together with your hands or a sturdy spoon until the spices are evenly distributed and the mixture is uniform. Do not overmix — stop as soon as no dry spice pockets remain.

Cover the bowl tightly with cling film or a lid and refrigerate for 30 minutes. This firms up the mixture so it holds its shape on the skewers.

Lightly grease your hands with oil. Scoop approximately 3 tablespoons (about 42g) of the chilled mixture into your palm.

Roll the mixture into a smooth ball, then flatten it slightly and press it evenly around a skewer, forming a long oval shape about 4-5 inches (10-13 cm) long. Squeeze firmly so there are no gaps. Re-oil your hands between each skewer. Repeat until all 24 skewers are shaped.

To pan-fry: Heat 1 tablespoon of oil in a non-stick skillet over medium-low heat. Cook the kebabs for 3-4 minutes per side, turning gently, until golden brown and cooked through (internal temperature of 165°F / 74°C). To oven-bake: Preheat oven to 400°F / 200°C (205°C fan-forced). Place skewers on a lined baking sheet and bake for 12-15 minutes, turning once halfway through. To air-fry: Preheat air fryer to 375°F / 190°C. Cook for 10-12 minutes, turning halfway through.

Serve hot with mint yogurt (stir 2 tablespoons of chopped fresh mint and a pinch of salt into 1 cup / 240ml of plain yogurt), fresh salad, or wrapped in lettuce leaves.