Combine ground beef, grated and squeezed-dry onion, chopped parsley, minced garlic, cumin, paprika, allspice, cinnamon, salt, and pepper and mix until evenly combined. The texture should look cohesive and uniform with no dry spice pockets.

Refrigerate the mixture for 30 minutes to firm up. You want it scoopable and tighter so it clings well to the skewers.

Divide the chilled mixture into 6-8 portions and shape each portion around a skewer in a log shape. Leave a little space at each end so the meat forms even thickness.

Grill the kafta kebabs over medium-high heat for 4-5 minutes per side until charred and cooked through. Look for dark char marks and juices running clear when you press lightly.

Serve the beef kafta kebabs with tahini sauce, pita bread, and fresh vegetables. For the best contrast, spoon tahini on the pita and add vegetables alongside.