Grate onions using a food processor.

Place the onion mixture into a blender and puree until smooth, about 2 minutes.*

Place the onion mixture in a strainer 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, but with the chopping blade, place meat and salt in alternating layers with the onion mixture.

Add onion juice little by little if mixture is dry. Meat-onion mix should have elasticity and stretch to it.

Put kabob mix into big bowl and knead like dough. 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.

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

Remove kabob mixture from the refrigerator and start your charcoal at least 30 minutes prior to grilling.

The amount of meat you use, depends on the size of skewers you have. Long flat skewers work best with ground beef kabob as it holds the meat better than a thin round skewer. For our skewers we started with a baseball-size ball of kabob mix.

Gently pierce the meat patty with your skewer and slide it down to the middle of the skewer. Use reserved onion juice or water to keep your hands moist and to keep them from sticking to the meat.

Softly squeeze the meat flat as you position the meat onto the skewer. Make sure you leave room on either ends of the skewer as it rests over your grill.

As kabobs are done, remove from grill and remove meat from skewers by grabbing it with a sheet of lavash bread and sliding it down the skewer.

Place the kabob on a serving dish and cover with another sheet of lavash to keep the meat warm.