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Preheat oven to 425°F
In a small food processor, add 1 small red onion, 3-4 garlic cloves, and a handful of parsley. Pulse until finely minced, or finely chop by hand
In a large bowl, combine 2 lbs ground chicken, the onion-garlic-parsley mix, 2 tbsp tomato paste, 1 finely chopped and deseeded jalapeño, and the spices (1 tbsp sumac, 1 tsp Aleppo pepper, ½ tsp cumin, 1 tbsp smoked paprika, ¼ tsp turmeric, salt, and pepper). Drizzle with 1 tbsp olive oil
Mix gently until evenly combined. Do not overwork it. Spread the mixture evenly onto a sheet pan
Use a knife or spatula to score long vertical lines through the meat so each strip looks like an individual kabob and leave a bit of space between them
Bake for 18-22 minutes, then move to the top rack and broil for 3 minutes until golden
For garlic yogurt sauce: Mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1-2 small grated garlic cloves, 1 tbsp chopped fresh dill, and a pinch of salt until smooth
For salad: Combine 2 diced cucumbers, 1 chopped tomato, ½ thinly sliced red onion, a handful of chopped parsley, juice of ½ lemon, olive oil, 1 tsp sumac, salt and pepper. Toss well
Prepare your rice of choice
Plate with rice, 2 chicken skewers, salad, and garlic yogurt sauce. Finish with a sprinkle of sumac and fresh dill