Kebab Mixture: Add meat to a large mixing bowl. Add spices breadcrumbs and egg on top, then mix until combined (don’t overwork the meat). Refrigerate for 30 minutes.

Grate Tomato: Cut tomatoes in half and use the large holes of the box grater to grate the inside tomato flesh into a bowl (stop grating when you’re only left with the outer skin of tomato).

Tomato Sauce: In a skillet over medium heat add olive oil and butter. Once melted add garlic and cook 30 seconds. Add grated tomato and cook for 3 minutes. Add tomato sauce and cook for 1 minute. Reduce heat to medium-low and add the spices. Stir and cook for 3-5 minutes. Remove from heat.

Yogurt Sauce: Mix all of the yogurt sauce ingredients together.

Shape Kebabs: Line a baking sheet with parchment paper. Divide meat mixture into 15 portions (about 67g each) and form each into a sausage shape, around 4 inches long. Transfer to baking sheet.

Grill: Heat a grill or grill pan on the stove to medium heat. Grease the pan well with oil, then add kebabs and cook, rotating every few minutes, just until cooked through.

Serve: Place a a little handful of onions at the bottom of each serving dish. Top with 3 kebabs. Add a generous amount of yogurt sauce on top, then a big spoonful of tomato sauce. Garnish with parsley and serve with a warm pita on the side.