1. In a large bowl, combine the ground beef, finely chopped onion, minced garlic, fresh parsley, cumin, smoked paprika, coriander, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the meat; Mama Lu always said, “Treat it like a feather — gentle but sure.”
2. Divide the mixture into 8 equal portions. Roll each portion into a long, oval shape around the skewer, pressing firmly so it sticks well. If the mixture feels too loose, refrigerate it for 15-20 minutes to help it hold its shape.
3. Preheat your grill to medium-high heat (around 400°F). If you don’t have a grill, a grill pan or cast iron skillet over medium-high heat will work just fine.
4. Brush the kabobs lightly with olive oil to prevent sticking. Place the kabobs on the grill and cook for about 4-5 minutes per side, turning carefully so they brown evenly and develop a bit of char without drying out.
5. Use a meat thermometer to check for doneness — your kabobs should reach an internal temperature of 160°F. When ready, remove from the grill and let rest for a few minutes. This little pause lets the juices redistribute, keeping the kabobs tender and flavorful.

One of my earliest memories helping Mama Lu was watching her judge the doneness of a roast not by the clock but by the way the juices ran clear and the aroma filled the kitchen. With kabobs, that same intuition comes in handy alongside a trusty thermometer.