Turkish meat skewers with yoghurt sauce

Remove and wash the outer leaves of leeks. Cut lengthwise into 8 long strips of 2 cm wide; cut off the dark green part. Place the leaves in a bowl and pour over with boiling water. Let it stand for a moment so that leek becomes soft. Drain and pat dry. Mix minced beef with raisins, garlic, cumin, coriander seed, pinch of cayenne pepper and 1 tsp salt. Mix 10 thin sausages from minced meat. Cut your eggs around wrappers; push the ends under leek wrap so that leek does not release. Saute sausages on skewers and place them covered in a refrigerator until they are covered. In a bowl mix yogurt with mint, salt and pepper to taste. Put the yogurt sauce into a refrigerator until use.

Spread the meat skewers with oil and grill them on a barbecue in 10-12 min. Around brown and cooked. To the side of barbecue shawarma rolls 1-2 min. Per side toasting. Serve minced skewers with yoghurt sauce and shawarma rolls.