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Sauté the onion with a little oil/olive oil over medium heat until browned, add the mushrooms and continue frying until the mushrooms release their juices, continue cooking to reduce the liquids.
Mix all the kebab ingredients together.
Transfer between 2 baking papers. Fold the edges of the paper (to create a uniform square) and roll out the meat with a rolling pin.
Remove the top paper. Place a generous row of the filling at the edge of the meat.
Roll up and firmly seal the edges.
Cut in half (to make 2 kebabs).
Repeat the same process until all the meat is used up.
Grill the kebabs on a hot plancha to the desired doneness.
Char the tortillas/pitas over the gas.
Char the tomatoes over the gas.
Serve with tahini.