Put the bulgur in a bowl, cover with warm water and soak for 10 minutes. Drain using a fine mesh sieve. Squeeze out excess water.

Place the onion and herbs in the bowl of a food processor. Process until finely minced. Add the meat, soaked bulgur, spices, and salt. Pulse a few times until well combined.

Place the mixture in a bowl, cover, and refrigerate for at least an hour.

Divide the meat mixture into 8 equal portions. Form into a log and thread the beef onto the skewers.

Preheat your grill or broiler. Grill kebobs on a grill or under a broiler (use a broiler pan) for 3-5 minutes on each side.

Serve with tzatziki, minty-garlic yogurt sauce (use this recipe and add some minced fresh mint) or wrapped in a pita with pickled veggies or tomato-cucumber salad.