Grill Season is Kabab Season !
Grate onion or chop finely in a food processor as I did. Squeeze the water out of the onions in a sieve.
Finely chop the flat-leaf parsley, add it with the spice mixture to the minced meat and knead everything into a sticky dough.
Place in the refrigerator for at least 1 hour, better yet overnight.
Take a handful of the mixture with wet hands and form it around the skewer. I used metal skewers, but you can also use wooden skewers. These should be watered for half an hour, though, so they don’t burn when grilled.
Grill the kabab skewers over the charcoal grill for 3 – 5 minutes, turning them over and over.
If you use a grill pan, grill over medium heat for 8-10 min. until the kababs are browned but still juicy. Turn skewers every 2 minutes.
Serve with sumac.