First, wash the tomatoes and bell pepper. Place them in a baking dish, brush with olive oil, cover, and bake in a preheated oven for about 30 minutes. If grilling over charcoal, skewer the tomatoes and grill them over the coals.

Season the meat with 1 tablespoon salt, black pepper, and meat spice blend. Finely chop the onion, parsley, and garlic, and mix them into the meat. If using wooden skewers in the oven, soak them in water for 15 minutes. Shape the meat onto the skewers and place them on the edge of a baking dish. Add a little water to the dish to prevent the fat from burning.

Peel the tomatoes and bell pepper, then place them in a blender with the juices and oil from the baking dish. Add 1 teaspoon salt, chili powder, and 1 teaspoon pomegranate molasses. Pulse a few times to blend, but do not over-puree.

Remove the kababs from the oven. In an oven-safe dish, spread some of the tomato sauce, arrange the kabab skewers on top, and return to the oven briefly to absorb the flavors.

Take Syrian flatbread, open it, spread the tomato sauce inside, close it, brush with a little oil, and toast on both sides until golden.

Biyaz salad is served with grilled meats. It consists of chopped parsley, onion cut into thin slices, and 1 tablespoon sumac, all mixed together.