Attach the Mini Chopper and fit the Knife Blade.
Add onion into the Mini Chopper, fit the lid.
Chop for 10-20 seconds, speed 1, until finely chopped.
Remove the Knife Blade.
Use the spatula to transfer the chopped onion into a medium bowl and set aside.

Fit the Knife Blade.
Add parsley into the Mini Chopper, fit the lid.
Chop for 10 seconds, speed 1, until finely chopped.
Remove the Knife Blade.
Use the spatula to transfer the chopped parsley into the medium bowl.

Fit the Knife Blade.
Working in batches, add ⅓ of the diced meat into the Mini Chopper, fit the lid.
Pulse until finely chopped.
Use the spatula to transfer the meat into the medium bowl.
Repeat the same process with the remaining meat.
Add Baharat, pepper and salt into the bowl and mix by hand until combined.
Chill in the fridge for 1 hour.
(Tip: Refrigerate for minimum 20 minutes.)

Shape the chilled mixture onto five metal skewers.
(Tip: Alternatively, shape into long or round patties.) 
Preheat a griddle pan and place the kebabs in the pan.
(Tip: Or cook over hot coals or on the grill.)
Cook on each side until cooked through for 5 minutes.
(Tip: Alternatively, place on a baking tray and cook in the oven for 15-20 minutes, 180°C.)

Making the sauce
Clean the Mini Chopper bowl and fit the Knife Blade.
Add cucumber into the Mini Chopper bowl, fit the lid.
Pulse until finely chopped.
Transfer the chopped cucumber into a small bowl and set aside.
Add garlic, mint, yoghurt, lemon juice and seasoning into the Mini Chopper bowl.
Chop for 5 seconds, speed 1.
Transfer the yoghurt mixture into the small bowl and combine with the cucumber.
Season to taste with salt and pepper.

Serve

Substitutions:
250 g of diced lamb and 250 g of diced beef can be replaced with 500g of one type of red meat.
Fresh mint can be replaced with 2 Tbsp of dried mint.