1. Grate the onion. Remove the excess liquid by using a cheesecloth or a fine mesh strainer and pushing down on the grated onion to squeeze out the excess water. 
2. Combine all the ingredients by hand in a large bowl.
3. Let marinate at least 4 hours. The longer it marinates, the more flavorful.
4. Shape into long kabobs. This recipe makes about 7-8 kabobs. 
5. See grilling/oven-baked options below. 
6. Serve with Persian rice or lavash bread. 

OVEN Option

1. Preheat the oven to 350F.
2. Oil a broiler pan very lightly and place kabobs on the broiler pan. 
3. Bake in the oven for about 5-10 minutes. Flip each kabob and bake another 5-10 minutes. Set oven to broil and cook for a final 3 minutes on broil.

PAN-FRIED Option

1. Lightly oil a non-stick pan. Fry the kabobs on medium/high heat on each side for about 5 minutes. 

GRILLING Option

You can use an indoor or outdoor grill.

1. For the outdoor grill, the mixture should be very cold. Combine all the ingredients in a bowl and refrigerate for at least 30 minutes to chill.
2. Use skewers that are about 1 inch wide, and using water on your hands, add small amounts of the kabab mixture to the skewer.
3. Lay the skewers on a baking sheet and put it in the refrigerator for at least 30 minutes to chill (or in the freezer for 15 minutes).
4. Heat the BBQ grill and use oil to grease the grill.
5. Add the kabab skewer to the grill and turn it over back and forth for 5 seconds until the kabab starts to brown. Then let it cook for 5-10 minutes on each side. Brush oil on the kababs as needed if they stick to the grill.