Start by grating a medium onion and place it in a clean kitchen towel or cheesecloth to squeeze out excess liquid.

In a large mixing bowl, combine the drained onion with the ground beef or lamb, fresh parsley, cilantro, garlic, and all the spices.

Using your hands, knead the mixture for about 5–7 minutes until it becomes sticky and cohesive.

If using breadcrumbs and/or an egg, mix them into the meat mixture now.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

If using wooden skewers, soak them in water for 30 minutes.

Remove the mixture from the refrigerator and shape it onto the soaked skewers into elongated shapes.

With wet hands, gently smooth the surface of the kebabs.

Preheat grill to medium-high heat and cook kebabs for approximately 8–10 minutes, turning frequently.

Remove the kebabs from the grill and let them rest for about 5 minutes.

While the kebabs rest, whisk together tahini paste, lemon juice, and water until desired consistency is reached.

Lightly heat pita or flatbreads in a skillet or on the grill for about 1-2 minutes.

Assemble by placing kebabs on warm bread, topping with fresh vegetables and tahini sauce.

Serve with lemon wedges to brighten the flavors.