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In a small bowl add bulgur, and cover it with water. Let soak for 1 hour. Drain and set aside.
Puree the onions in the food processor until ground. Strain the onions, and reserve the liquid.
In a bowl, add ground beef, Italian parsley, baking powder, bulgur, onion, salt, pepper, and cardamom. Mix just until combined.
Transfer the meat mixture to a food processor, and pulse until it comes together, working in batches if needed.
Heat the grill to medium-high heat.
Mold the meat mixture around metal skewers, dipping fingers in the reserved onion juice.
TIP: Refrigerate for at least one hour (up to 24 hours) before cooking on the grill. The longer it sits, the better it will taste.
Lay the meat skewers on the grill, and cook until heated through, rotating every 2-3 minutes, for 8-10 minutes or until an internal temperature of 165 degrees Fahrenheit is reached.
Serve with tahini, hummus salad, pita bread, or rice