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In a medium bowl, combine the beef with the onion, parsley, mint, salt, pepper, sumac, cinnamon and crushed dried mint. Chill for at least one hour and up to one day.
Heat the grill to medium. Coat the grates with oil.
Use ½ cup of the meat mixture to form an oblong football shape. Pierce lengthwise with a 12-inch or smaller skewer. Continue to shape the kafta until it is longer and thinner, about 6 inches by 2 inches, on the skewer. Repeat this process with the rest of the meat.
Place the skewers crosswise on the grill grates. Lower the lid and cook for about 3 minutes, or until golden with char marks on the bottom. Turn the kafta skewers and cook for another 5 minutes, or until the meat reaches 135°F.
Remove the kafta from the grill to a platter or cutting board. Brush the kafta with olive oil and dust with chopped mint. Serve immediately.