Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.

Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well combined.

Soak wooden skewers in water for at least 30 minutes before using.

Using a small bowl, combine salt, cumin, coriander, black pepper, red pepper flakes, ginger, cinnamon and cloves; stir until well combined.

Using a large mixing bowl, add beef, garlic, onion, parsley, mint and spice mixture; stir until well combined.

Divide mixture into 8 equal portions. Shape each portion into a uniform log. Insert skewer through center of each log and squeeze mixture tightly around each skewer. Cover and refrigerate for at least 30 minutes.

Preheat grill to medium-high heat.

Grill skewers for 2-3 minutes per side, or until fully cooked.

Brush the naan with olive oil. Grill naan for 4-5 minutes, or until lightly grilled.

Spread spoonful of tzatziki sauce on tops of all 4 naan. Sprinkle diced tomatoes, cucumbers and onions on top of tzatziki sauce.

Place two kabobs on top of each naan.

Sprinkle tops with chopped parsley before serving.