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Mix ground beef, grated onion (with its liquid), olive oil, and spices until fully combined.
Place a quarter of the meat between two sheets of parchment and roll it out paper thin.
Roll the parchment and meat into a log. Repeat with the rest.
Place logs on a baking sheet with chilies and tomatoes.
Drizzle with olive oil and bake at 400°F for 20 minutes.
While it bakes, whisk together all tehina ingredients until smooth and creamy.
After 20 minutes, pour out any extra liquid (save it if you want to reheat the kebab later).
Return to the oven for 10 more minutes.
Remove, unroll your logs, and pull apart the kebab meat.
Enjoy as is or wrap in lavash with the roasted tomatoes, chilies, and a drizzle of that dreamy tehina.
Leftovers? Incredible on salads.