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1
For the sauce: Grate the cucumber over a strainer and squeeze out the water.
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2
Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt.
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3
Mix to combine, using a rubber spatula.
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4
Cover and refrigerate until ready to serve.
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5
For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne.
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6
Add the cubed sirloin and mix to coat evenly.
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7
Cover with plastic wrap and marinate at room temperature for about 20 minutes.
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8
Preheat a grill or grill pan to medium heat.
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9
Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion.
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10
Continue like this until all the skewers are assembled.
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11
Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness.
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12
Serve warm with the cucumber-yogurt sauce.
