Preheat your oven to 475°F (245°C) and soak wooden skewers in water for about 15 minutes.

Combine ground beef, chopped onion, finely chopped tomatoes, minced parsley, minced garlic, oregano, thyme, rosemary, dill weed, salt, and pepper in a large mixing bowl. Mix until sticky.

Lay the flour tortillas flat and evenly spread the prepared meat mixture over each tortilla. Roll tightly into logs and wrap in plastic wrap. Chill in the refrigerator for at least 20 minutes.

Remove the logs from the fridge and slice each into 1-inch thick pinwheels. Thread pinwheel pieces onto the soaked wooden skewers.

Arrange the skewers on a greased baking sheet and bake for 5 minutes on each side until golden and slightly crispy.

Switch your oven setting to broil and broil the kabob rolls for 1 to 2 minutes to enhance crispiness.

Remove from oven, garnish with remaining parsley, and serve with tzatziki sauce for dipping.