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Chuck the pepper, onion and garlic into a food processor and blitz until you have a fine salsa. Pour into a sieve over a bowl. Give it a mix and then let it sit for 5 minutes to drain off the juices.
Pre-heat the grill to high. Pop the lamb into a mixing bowl. Add the veggies, tomato puree, pomegranate molasses, Turkish pepper flakes, sumac, black pepper and a good pinch of salt. Mix well.
Line and oil a 24x32 baking sheet and add the lamb mix. Spread out evenly and then shape into 6 kebabs. Make sure they are just separated then pop under the grill for 8-10 minutes or until the meat is cooked through and charred on top.
Whilst that cooks, whisk together the tahini, water, lemon, garlic and a pinch of salt until creamy.
Spoon the juices over the cooked kebabs just before serving with bread, salad and plenty of tahini dressing.