Combine ingredients: In a large mixing bowl, add the ground beef, diced red onion, chopped cilantro (or parsley), garlic powder, paprika, diced red bell pepper, and salt.
Mix thoroughly: Use your hands or a spoon to combine everything until the beef is evenly distributed with all the seasonings and vegetables, about 1 to 2 minutes.
Prepare the tortillas: Lay out each tortilla on a clean work surface, ready for filling.
Spread the beef: Distribute a thin, even layer of the beef mixture across each tortilla, leaving a small border around the edges.
Add the cheese: Sprinkle the shredded mozzarella evenly over the beef layer on each tortilla.
Roll tightly: Starting from one end, roll each tortilla into a tight log, pressing gently as you go to keep everything compact.
Cut and skewer: Slice each log into 2 to 3 inch pieces, then carefully thread them onto metal skewers or wooden skewers (soak wooden skewers in water for 30 minutes first).
First bake without glaze: Preheat your oven to 400°F (200°C). Place the assembled skewers on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes until the beef is cooked through and the tortilla edges begin to crisp.
Make the glaze: While the kebabs bake, whisk together the tomato sauce, olive oil, honey, paprika, garlic powder, salt, and black pepper in a small bowl. Add water 1 tablespoon at a time if the glaze is too thick; it should be pourable but not watery.
Apply the glaze: Remove the kebabs from the oven and generously brush them with the glaze using a pastry brush.
Second bake with glaze: Return the kebabs to the oven for 10 to 15 minutes, brushing once or twice more for extra color and caramelization. For faster browning, switch your oven to convection mode if available.
