1 large yellow onion, very finely chopped (about 2 cups)
1/4 cup finely chopped flat-leaf parsley, plus more for garnish
1 tablespoon finely chopped fresh mint leaves
1 large egg
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
Juice of 1/2 lemon
How to Make It
Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined (overmixing may toughen the meat).
Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat.
Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.
Make ahead: Make kebabs through step 2 and chill up to 1 day ahead.