In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
Form meat into 12 patties.
Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
Heat the oven to broil.
In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.