Ground Chicken Shashlik with Onion and Dill

The prospect of poultry “meatballs” may not prompt gasps of anticipatory pleasure on the North American grill circuit, but elsewhere on Planet Barbecue they are both prevalent and highly prized. (Consider the Japanese tsukune here.) The Uzbek version features flavors common to Central Asia: garlic, onion, and dill. And of course, enough chicken fat to keep the meatballs from drying out over the high dry heat of the grill. This recipe comes from the popular restaurant called Uzbekista