• Preheat the oven to 450ºF. Line a large baking sheet with parchment paper and set it aside.

Pulp for Kofta Mixture

• In a food processor or blender, combine the onion parsley, chili pepper, and garlic. Process until everything is finely minced and creates a pulp. Transfer to a fine-mesh strainer and use the back of a spoon to drain off any excess liquid.
  

Kofta Mixture

• In a large bowl, combine the ground chicken breast and thighs, egg, salt, smoked paprika, cumin, sumac, and za'atar.
  
• Add the onion, parsley, garlic, and chili pepper pulp to the bowl and lightly mix the mixture with your hands. Don’t over mix. After a minute it will have a sticky paste-like consistency.
  
• Tip: Use water and damp your hands to help make working with the sticky paste easier. Scoop two heaping spoonfuls of meat mixture into a damp hand, flatten it in your hand into an elongated flat pattie.
  
• Add a skewer stick to the pattie and start forming the kofta around the skewer.
  
• Add to the baking sheet. Repeat for the rest until you get 10 koftas.
  
• Bake for 10 minutes on the top rack, until the kofta patties are cooked through or no longer pink when cut through the center and golden brown. A meat thermometer should read 165ºF when they're done.
  

Yogurt-Feta Sauce

• Add all ingredients to a bowl and mix well. Add additional salt as needed, then set aside until serving.
  

Serving

• Serve the kebabs on a platter with lettuce, tomatoes, red onion, cucumbers, olives, and yogurt sauce.