1 medium onion, quartered
2 tablespoons olive oil
1/2 cup chopped white onion
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon prepared yellow mustard
3 quarts kabobs
Stir the olive oil and salt, pepper, onion powder, garlic powder, parsley and mustard together in a small, heavy skillet over medium heat. Mix well; pour mixture into a shallow dish and toss to coat.
Melt the kabobs in the butter, olive oil and salt mixture, stirring so that they are lukewarm, then add dredged kabobs. Dip kabobs in paraffin jelly until coated. Place them into dish and toss well with the breading mixture. Let marinate, about 30 minutes.