Combine the yoghurt, cream cheese, lemon zest and dukkah.
In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 24 balls, thread approx. 4 balls each onto 2 wooden skewers.
Cover the skewers and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side.
Mix the cress and herbs with the lemon juice and oil. Spoon the dip onto plates, top with the sliced cucumber and herb salad, place the skewers on top.