In a large mixing bowl, combine the beef mince with strained onions and green chillies.

Add all the spices: chicken tikka masala, cumin, coriander, cinnamon, cayenne, red chilli powder, garam masala, black pepper, and salt if needed.

Mix in the ginger garlic paste and chopped coriander.

Mix the meat mixture thoroughly for several minutes until it feels sticky and holds together well.

Let it rest for 30 minutes in the refrigerator (this helps the flavors develop and makes shaping easier).

Preheat your oven to 220°C (425°F).

Lightly oil a baking sheet or line it with parchment paper.

Add the kebab mixture to the sheet pan and spread it out evenly using your hands or a spatula.

Use a flat surface (like the edge of a spatula or dough scraper) to divide the mixture into long kebab shapes directly on the tray.

Drizzle the top with a little more olive oil.

Place the tray on the bottom rack of the oven and bake for 15–18 minutes.

Move to the top rack and broil on high for 2 minutes, flip the kebabs gently, and broil for another 2 minutes until golden on both sides.

Remove from the oven to prevent overbaking.

Slice onions and tomatoes thinly.

Toss with a pinch of sumac and a drizzle of pomegranate molasses for a tangy bite.