Place ground beef in a large bowl.

Add onion, garlic and parsley to a food processor and process until very finely minced scraping down sides as needed. Mixture should almost start to liquefy (just past the point of a very fine mince).

Transfer the onion mixture to the bowl with the beef and add all the spices.

Mix well using clean hands until all the ingredients are fully incorporated. Place the bowl in the refrigerator for 10 minutes while you preheat the grill.

Preheat an outdoor grill to medium high heat (450-500°F) and lightly grease the grates with a high smoke point oil like avocado oil.

Remove the beef mixture from the refrigerator and form the beef into an oblong shape on skewers (*see note). Using 6 to 8 skewers, repeat until beef mixture is used up.

Carefully place each skewer on the preheated and greased grill. Grill for about 6-8 minutes.

Gently flip skewers when meat pulls away from the grates easily and grill marks have formed on the bottom. Grill on the other side for an additional 3-4 minutes until cooked through.

Transfer the kabobs to a plate and let rest for a few minutes before serving.

Pour any accumulated juices over the kabobs when serving and enjoy with your favorite sides.