Peel and quarter the onions and place in the bowl a food processor fitted with the metal blade and process until puréed and smooth.

Pour onion purée through a strainer placed over a bowl and drain the juice. Kabob will not hold its shape if mixture has too much water. Reserve the onion juice.

Using the food processor again, add alternating layers of ground beef, strained onions and salt. Do not over stuff the food processor bowl. The mixture needs room to move and mix so you might have to break this into batches.

Process until combined, pausing to scrape down the sides. The mixture will get fluffy and light in color. Transfer mixture into a large mixing bowl. If you have more meat and onions to mix, continue doing this.

Once all of the kabob mix is processed and transferred, begin kneading it like bread dough, dipping your hands into the onion water to keep the meat from sticking to your fingers. The more you knead the kabob mix, the lighter the kabob. Texture should be airy, not a solid mass like in a hamburger. Kabob mix shouldn’t be sticking to your hands especially with them wet with onion water.

Allow kabob to marinate in a refrigerator in a covered bowl for 2-4 hours.

Grab a tennis ball size amount of meat mixture and form it into a flat sausage shaped kebab and place on a baking sheet.

Place kebabs in one layer in the air fryer and cook at 375ºF for 10 minutes, flipping them over at the halfway mark.

If you are unsure if the kababs are done, insert a meat thermometer to ensure the internal temperature of is 145ºF.