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• 1 lb ground meat (beef, lamb, or chicken)
• 1/2 onion (finely diced)
• Some parsley leaves (finely chopped)
• 1/2 teaspoon salt (if you like salty, add a little more)
• 1/2 tablespoon turmeric powder
• 1 egg
• A few dashes of black pepper powder
• Some cooking oil (for brushing purposes)

1. Put the meat, egg, turmeric powder, and salt into a food processor and blend quickly. Transfer the meat to a bowl and mix well with the diced onion and chopped parsley. Chill the meat in the refrigerator for at least 30 minutes (this is to make sure that it's easier to thread the meat onto the skewers).
2. Fire up your grill and thread the meat onto regular metal skewers or flat metal skewers (preferred). Brush the kabob with some oil and grill until they are cooked. Serve hot.

Cook's Notes:

 1. I used 4 boneless, skinless chicken thighs for my creation. 

source: Adapted from IranChamber.com by http://www.rasamalaysia.com/2007/09/kabab-koobideh-and-story-of-kabab-nazi_11.html

http://www.youtube.com/watch?v=Qu2tIvHQCpE