If using wooden skewers, submerge them in water to soak while you prep the meat mixture.

In a large bowl, combine 2 pounds ground beef, 1 large onion, grated and squeezed very dry, 2 teaspoons kosher salt, 1 teaspoons black pepper, 2 teaspoons cumin, 2 teaspoons coriander, 1.5 teaspoons paprika, 1 teaspoons turmeric, 1 teaspoons garlic powder (or 2–3 fresh garlic cloves, minced), 0.5 teaspoons cinnamon, 0.5 teaspoons allspice, 0.3 teaspoons cardamom, and 0.1 teaspoons cayenne (optional).

Mix the meat mixture with your hands for 5–10 minutes, until it becomes very sticky and well combined. This texture change is key — it helps the kebabs hold together on the grill.

Cover and refrigerate the mixture for at least 60 minutes before shaping onto skewers.

While the meat chills, preheat your grill to medium-high heat.

Remove the meat from the fridge and divide into portions. Shape each portion around a soaked skewer into a long, even log, pressing firmly so it holds together.

Grill the kebabs, turning occasionally, until browned on all sides and cooked through (internal temp of 160°F).

Serve hot with pita, basmati rice, or a Greek salad.