Preheat oven to 425°F.

Using a food processer, add the parsley, onion, bell pepper, garlic and jalapeno; process until smooth.

Line a strainer with cheesecloth. Pour mixture from the food processer through the cheesecloth to remove as much liquid as possible.

Place the strained mixture into a large bowl. Add ground beef, tomato paste, paprika, salt, turmeric powder and black pepper; stir until well combined.

Line a rimmed sheet pan with foil and then spray the foil with nonstick cooking spray. Press the ground beef mixture into a large rectangle on the prepared pan. (Tip: The mixture should be ~½” thick.)

Using a spatula or pastry cutter, cut vertical lines ~1½” apart. Next, score horizontal lines ~1½” across. (Note: The vertical lines should be cut all the way through the kebab mixture while the horizontal lines should just be scored, or pressed ~½ down into the mixture.)

Bake for 15-17 minutes.

Switch oven to broiler and broil on high for 3-4 minutes. (Note: Keep the oven rack in the middle of the oven while broiling. Otherwise, the fat in the beef will start to smoke and splatter. As always, keep a close eye on food while broiling!)

Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a large bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.

Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well blended.

Using a medium bowl, add the diced tomatoes, cucumbers and onion; toss until well combined.

Spread spoonfuls of tomato salad evenly on wraps. Top with kebab meat. Drizzle tzatziki sauce on top. Garnish with additional chopped parsley before serving.