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Finely chop and squeeze moisture out of bell pepper, onion, chillies and garlic cloves using cheesecloth
Add chopped vegetables to bowl with mince, parsley, cumin, paprika, salt, pepper, chilli flakes, olive oil and lemon juice
Mix with hand until well combined
Spread mix evenly in an oiled oven tray and use spatula or bench scraper to loosely divide into long kebabs
Press lots of parallel indents across the kebabs to provide texture for crisping
Bake at 200°C for 25-30 minutes until top starts to crisp
For salad: Mix sliced red onion, parsley, quartered cherry tomatoes and pickles with olive oil, sumac and lemon juice
For sauce: Mix grated garlic, tahini, lemon juice, Greek yoghurt and water until silky smooth
Finish sauce with chopped parsley and dill
Serve kebabs in wrap with salad and sauce