Coarsely chop up the onion and then finely chop it in the food processor with the steel blade.

Add ground beef in food processor. Then add Sadaf Ground Kabob Seasoning, salt, fresh-ground black pepper, Spike Seasoning (if using), and water.

Process the meat, onions, and spices until it's well-combined and finely ground.

Put meat into a plastic container with a snap-on lid and refrigerate two hours or as long as all day if that's what works for you.

Oil grill grates with a paper towel dipped in olive oil, then preheat gas or charcoal grill to high heat. (You can only hold your hand there for a few seconds at that heat.)

Form meat into cylinder shaped patties.

Carefully put meat on skewers. (I had double skewers, which worked well, although Koobideh is traditionally cooked on blade type skewers. If you only have thin round skewers I would use two skewers for each kabob.)

Turn heat down to mediumm-high when you put kabobs on the grill.

If you’d like criss-cross grill marks, cook kabobs about 4-5 minutes on first side, lifting one kabob to be sure the meat is brown enough that it's not sticking to the grill.

Then rotate kabobs going the other way and cook 3-4 minutes more.

Carefully turn kabobs and cook the second side, for a total cooking time of about 15 minutes. (Actual cooking time will depend on the temperature of your grill, the thickness of your kabob meat, and even the temperature of the air that day, so keep an eye on them.

If you have an instant-read meat thermometer, ground beef should be cooked to an internal temperature of 160F.

Serve Kabob Koobideh hot, with Tzatziki sauce if desired.