1 Wrap the cucumber in a clean tea towel and squeeze dry. Stir together with the yoghurt, lemon juice, cumin and coriander and refrigerate until needed.
2 Thread three meatballs onto each skewer, alternating with the mushrooms, onion and pepper.
3 Heat a large pan over a medium-high heat and cook the skewers for 10-12 minutes until completely cooked, turning halfway through cooking. Serve with the dip.
If you don’t want to make the dip, serve these koftas with houmous!