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Very, VERY finely chop parsley & onion, or pulse in a food processor until very finely chopped. Mince garlic.
Place onions & parsley on paper towel to get rid of excess water.
Combine all spices in medium size bowl, then add ground beef, parsley, garlic & onions. Mix with your hands just until combined - do not overmix or it will become tough.
Cover bowl & let rest in fridge for 30 minutes - 1 hour.
Divide mixture into 8 sections, then form each piece into a rectangle shape - it is easier to fully cook the inside without burning the outside if they are thinner, so make them longer & thinner. Either form around skewer or add skewer once formed. Cover & place in fridge 1 hour.
Add 1 tbsp of oil to a large skillet on medium heat & let heat up. Remove kafta from fridge while oil is heating.
Place 2-3 kafta in pan (you want to prevent overcrowding) & cook for 4 minutes before touching at all. Flip & cook for 4-6 minutes on other side or until they reach desired doneness.
Serve with fresh naan, feta, sour cream & chopped parsley.