Place the chopped onion into a food processor and pulse until finely ground. Squeeze the liquid out of the onion and discard.
Next, add the parsley, and mint in a food processor. Pulse until the herbs are ground finely.
Add the onion, herbs, and the remaining ingredients to a bowl then mix by hand until thoroughly combined.
Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight.
Divide the meat into 8 or 16 equal portions, depending on which size kabobs you're making.
Take one portion of the meat mixture and roll into a meatball. Push a flat skewer through the meat.
Using the same hand that's holding the meatball, begin forming the meatball onto the skewer. If the meat is too sticky, wetting your hand will help.
Flatten the meat onto the skewer until you have formed a 6" kabob. If you want to make 12" kabobs, use twice as much meat.
Heat and oil the grill. Place skewers at an angle to give the kabobs the grill marks.
Turn the skewers over every minute. If they get stuck, use a spatula to carefully free them from the grill. Cook for 4 minutes or less per side. Don't overcook or they will dry out.