Grate half of cucumber using large holes of a box grater. Using a vegetable peeler, thinly slice remaining cucumber half into ribbons. Transfer all cucumber into a colander and sprinkle with pinch salt. Let sit for 10 minutes. Squeeze cucumber and transfer to bowl.

Stir in yogourt, mint, olive oil, garlic and lemon juice. Season with salt.

In large bowl, mix together onion, mint, cilantro, lamb, garlic, egg yolk, cumin, paprika, salt and pepper for seasoning.

Using hands, divide lamb mixture into 28 equal portions and roll into balls.

Heat half of the olive oil in a large skillet over medium-high heat; in batches, cook kofta balls, turning until browned all over and no longer pink inside. Repeat with the remaining oil and kofta balls.

To serve, spread pita with tzatziki topped with kofta. Garnish with mint and cilantro leaves.