Instructions

• If your onion is not already very finely chopped, finely chop it by hand or pulse it briefly in a food processor with the steel blade.
• Place the finely chopped onion, 1.3 lbs. ground beef, 2 T Sadaf Ground Meat Kabob Seasoning, 1 T Spike Seasoning, and 1/4 cup water into a food processor. (If you do not have a food processor, combine these ingredients thoroughly in a large bowl by hand until smooth and well blended.)
• Process or mix the ingredients until the mixture is homogeneous and the meat is finely textured and sticky enough to hold its shape.
• Transfer the mixture to a plastic container with a snap-on lid (or cover the bowl) and refrigerate for at least 2 hours, or up to all day, to firm the mixture and let the flavors meld.
• When ready to cook, preheat your gas or charcoal grill to high heat. Oil the grill grates by dipping a folded paper towel in olive oil and wiping the grates (use tongs to hold the towel). The grill should be hot enough that you can only hold your hand a few seconds above it.
• Divide the chilled meat mixture and shape it around skewers into long cylinder-shaped kabobs, pressing firmly so the meat adheres to the skewers. If using thin round skewers, thread two skewers through each kabob for stability; double or blade-type skewers work well.
• Reduce the grill heat to medium-high and place the kabobs on the oiled grates.
• Cook the kabobs on the first side for about 4–5 minutes until the meat is well browned and releases from the grate. For criss-cross grill marks, after 4–5 minutes rotate each kabob 90 degrees on the same side and cook an additional 3–4 minutes without flipping.
• Flip the kabobs and cook the other side until done, about enough additional time so the total cooking time is approximately 15 minutes, depending on grill temperature and kabob thickness.
• Check doneness with an instant-read thermometer — ground beef should reach an internal temperature of 160°F. Remove kabobs from the grill and serve hot.