Ingredients:

  • 2 lb (80/20) ground beef
  • 1/2 cup finely grated yellow onion
  • 1/2 cup packed fresh parsley, chopped
  • 1 Tbsp Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika

Instructions:

  1. Grate the yellow onion finely to release maximum juice; this moisture is crucial for tender kabobs. Chop the fresh parsley finely.
  2. In a large bowl, combine the ground beef, grated onion, parsley, Panko bread crumbs, salt, pepper, cumin, and paprika.
  3. Mix gently by hand until all ingredients are just incorporated. Do not overmix, as this will result in tough, dense meat. The mixture should hold together easily.
  4. Divide the mixture into 12 equal portions. Shape each portion into a long cylinder (about 4 inches long) and firmly press it onto a skewer (metal or pre-soaked wood). Ensure the meat adheres well to the skewer.
  5. Preheat your grill or broiler to medium-high heat.
  6. Grill the kabobs for 3 to 4 minutes per side, turning carefully, until the internal temperature reaches 160°F (71°C). The kabobs should have a nicely charred exterior and be cooked through.
  7. Serve immediately.