1 medium yellow onion, quartered

1 cup fresh parsley, washed and patted dry

600 g lean ground beef

1 tsp salt

¼ tsp black pepper

¼ tsp seven spice blend

⅛ tsp cayenne pepper (more to taste)

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Place onion and parsley in a food processor and pulse until finely chopped.
Transfer to a clean kitchen towel and squeeze out excess moisture.
In a large mixing bowl, combine onion-parsley mixture with ground beef, salt, black pepper, seven spice, and cayenne.
Mix thoroughly with your hands until well incorporated and slightly sticky.
Divide mixture into equal portions and shape around skewers into long, sausage-like forms.
Preheat grill, grill pan, or oven broiler to medium-high heat.
Cook kebabs for 10–12 minutes, turning occasionally, until fully cooked and slightly charred.
Serve hot with sides like hummus, tabbouleh, or pita bread.

For richer flavor, substitute some or all beef with ground lamb.

Soak wooden skewers for at least 30 minutes before grilling to prevent burning.

To bake, cook at 400°F (200°C) for 15–18 minutes, flipping halfway.

Ensure onion-parsley mixture is well-drained to help meat stick to skewers.