Smashed beef kebab with fresh mint yoghurt sauce

For the yoghurt sauce:

• 450 g Griekse yoghurt (vol of halfvol)
• 1 komkommer, grof geraspt
• 3 el fijngehakte verse munt + extra blaadjes voor garnering
• 1 grote teen knoflook, fijn geraspt

For the meat:

• 450 g rundergehakt (of lamsgehakt, ca. 20% vet)
• 1 kleine ui, grof geraspt
• 4 el The Spice Club Shoarma mix
• 30 g walnoten, grof gehakt (optioneel)
• 2 el rozijnen

Extra to serve:

• Warm pita brood of gekookte witte rijst

Step 1-Make yogurt-cucumber sauce: Grate the cucumber roughly and squeeze out the moisture. Mix with the yogurt, mint and garlic. Put in the fridge until use.

Step 2 - Make meat mixture: In a bowl, mix the minced meat with grated onion, the spice club shawarma mix, walnuts and raisins. Form 4–6 oval balls and press them slightly flat to thick discs.

Step 3 - Bake kebab: Heat a little oil in a large frying pan over medium heat. Bake the kebabs for 5–6 minutes per side until golden brown and done. If you bake, press them extra flat with a spatula.

Step 4 - Serve: Serve the kebabs with a large spoon of yoghurt sauce, fresh mint and warm pita bread or rice.