Upon the experience of the previous reviewer (it's what I would expect the texture to be), I will grind the chicken meat and not precook half of it. Might even add an egg yolk as a binder to the meat mixture. Will update after I make them.
I made these and followed the recipe exactly. Unfortunately they wouldn't stay formed as meatballs and stay on the skewer. The taste however is amazing! Any tips for getting these to form better when I try again?