Soak kabob sticks in water and set aside.

Combine all ingredients by hand, cover and refrigerate mixture for 20 minutes.

Rinse and pat sticks dry.

Scoop out meat mixture about ¼ cup or the size to fit your palm, and form a oval shape to slide kabob stick into.

Heat your Blackstone Griddle to medium heat and drizzle a little extra virgin olive oil and place kabobs on the griddle.

Cook on both sides about 5 minutes or until golden brown.

Use the Basting Cover midway, adding a drizzle of water to help chicken cook through for about 1 minute.

Serve with lemon wedges, caesar dressing and shaved pecorino cheese.