Introduction: Can a 25-Minute Dish Bring Persian-Inspired Flavors to Your Table?
Craving a quick, flavorful dinner with vibrant Persian influences? Smashed Beef Kebab With Cucumber Yogurt, created by Zaynab Issa, combines crispy, spiced ground beef with a cooling cucumber yogurt sauce, topped with toasted walnuts and raisins. Rated 5.0 out of 5 stars from 3,858 reviews, this skillet dish is perfect for weeknight meals or casual entertaining. Ready to whip up a bold, textured dish? Let’s dive into this Persian-inspired recipe!
Overview: Why Smashed Beef Kebab Shines
Smashed Beef Kebab With Cucumber Yogurt is loved for its bold flavors, quick prep, and delightful textures. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 10 minutes cooking, totaling 25 minutes.
- Difficulty Level: Easy—requires mixing, searing, and assembling, ideal for all skill levels.
- Why It’s Special: Hard-seared beef mimics the crispness of kebab koobideh, while a creamy cucumber yogurt sauce, inspired by mast-o-khiar, balances the dish with cool tanginess. Toasted walnuts and raisins add crunch and sweetness. This recipe serves 4, perfect for weeknight dinners, cultural feasts, or quick meals.
Ideal with warmed pita or rice to soak up the flavors.
Essential Ingredients
Smashed Beef Kebab With Cucumber Yogurt uses simple ingredients for a vibrant, textured result. Here’s what you’ll need for 4 servings:
- 2 cups full-fat or low-fat Greek yogurt (about 16 ounces): Forms the creamy, tangy base.
- 2 mini cucumbers (about ½ pound), grated: Adds refreshing crunch.
- 3 tablespoons finely chopped mint, plus mint leaves for serving: Brings fresh, herbaceous flavor.
- 1 large garlic clove, finely grated: Infuses savory depth.
- 1 pound ground beef (preferably 80% lean) or ground lamb: Provides rich, crispy protein.
- 1 small yellow onion, grated: Adds moisture and flavor to the meat.
- ½ teaspoon ground turmeric: Contributes warm, earthy notes.
- 2 teaspoons kosher salt (e.g., Diamond Crystal): Seasons the dish.
- Freshly ground black pepper: Adds mild heat.
- ¼ cup walnut halves or pieces: Toasted for crunch.
- 2 tablespoons raisins or dried cranberries: Adds sweet contrast.
- Pomegranate molasses (optional): Drizzled for tangy-sweet depth.
- Warmed pita or white rice: For serving.
Why These Ingredients Matter
- Ground Beef: 80% lean ensures juicy, crispy texture when seared.
- Cucumber Yogurt: Cooling and tangy, balancing the savory meat.
- Walnuts and Raisins: Toasted in beef fat for crunch and sweetness.
- Turmeric: Adds warm, golden flavor to the beef.
Substitutions and Variations
- Ground Beef: Swap with ground lamb, turkey, or plant-based meat for vegetarian.
- Greek Yogurt: Use plain regular yogurt or plant-based yogurt for vegan.
- Cucumbers: Replace with grated zucchini or finely diced radish.
- Mint: Swap with parsley, dill, or cilantro.
- Garlic: Use ½ teaspoon garlic powder in a pinch.
- Walnuts: Substitute with 2 tablespoons pistachios or pine nuts (per recipe tip).
- Raisins: Use dried cherries or chopped dates.
- Pomegranate Molasses: Replace with balsamic glaze or lemon juice.
- Vegan Option: Use plant-based meat and vegan yogurt.
- Gluten-Free: Serve with rice or gluten-free pita.
- Flavor Variations:
- Spicy Beef Kebab: Add ½ teaspoon red pepper flakes or 1 teaspoon harissa with the turmeric.
- Mediterranean Kebab: Add ¼ cup crumbled feta over the yogurt.
- Herb-Infused Kebab: Mix 1 tablespoon chopped dill into the yogurt.
- Veggie Kebab: Include ½ cup sautéed mushrooms with the beef.
- Citrus Kebab: Add 1 teaspoon lemon zest to the yogurt.
Step-by-Step Instructions
Making Smashed Beef Kebab With Cucumber Yogurt is a quick, one-skillet process that yields a flavorful, textured dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 cups Greek yogurt, 2 mini cucumbers, 3 tablespoons chopped mint, 1 garlic clove, 1 pound ground beef, 1 small onion, ½ teaspoon turmeric, 2 teaspoons kosher salt, black pepper, ¼ cup walnuts, 2 tablespoons raisins, pomegranate molasses (optional), pita or rice.
- Grate cucumbers and onion on the large holes of a box grater; finely grate garlic; chop mint.
- Chill onion before grating to reduce eye irritation (per recipe tip).
Tip: Prep yogurt sauce while beef cooks to save time; squeeze excess water from grated cucumbers for a thicker sauce.
Step 2: Make Cucumber Yogurt
- In a medium bowl, combine 2 cups Greek yogurt, grated cucumbers, 3 tablespoons chopped mint, and grated garlic.
- Mix well; chill in the refrigerator until ready to serve.
Tip: Stir thoroughly to blend flavors; taste and adjust with a pinch of salt if needed.
Step 3: Prepare the Beef
- In another medium bowl, combine 1 pound ground beef, grated onion, ½ teaspoon turmeric, 1 teaspoon kosher salt, and plenty of black pepper.
- Mix well to combine, ensuring even seasoning.
Tip: Squeeze excess liquid from grated onion to avoid a watery mixture; mix gently to keep beef tender.
Step 4: Cook the Beef
- Heat a large, well-seasoned cast-iron skillet (or heavy-bottomed pan) over medium-high until very hot.
- Divide beef into large, irregular chunks using two spoons or your hands; drop into the skillet.
- Cook undisturbed until charred and crisp on the underside and browned halfway up the sides, 6-8 minutes.
Tip: Use cast-iron for best browning; avoid moving beef to ensure a crispy crust.
Step 5: Add Walnuts and Raisins
- Using a wooden spoon, toss the beef, breaking up any very large pieces.
- Add ¼ cup walnuts and 2 tablespoons raisins; cook, stirring often, until beef reaches desired doneness and walnuts are toasted, 2-3 minutes.
Tip: Stir gently to keep some beef chunks intact; watch walnuts to avoid burning.
Step 6: Assemble and Serve
- Remove yogurt from the fridge; season with remaining 1 teaspoon kosher salt.
- Spread yogurt on a serving platter; top with crispy beef, walnuts, and raisins.
- Drizzle with pomegranate molasses (if using); garnish with mint leaves.
- Serve hot, about ¼ pound beef and ½ cup yogurt per serving, with warmed pita or rice.
Tip: Spread yogurt evenly for a creamy base; serve immediately for the best texture contrast.
Assembly: Building the Perfect Smashed Beef Kebab
Making Smashed Beef Kebab With Cucumber Yogurt is all about balancing textures and flavors. Here’s how to make it shine:
- Cucumber Yogurt: Creamy and cooling to balance the savory beef.
- Beef: Crispy, charred exterior with juicy interior.
- Walnuts and Raisins: Toasted crunch and sweet bursts.
- Mint and Pomegranate Molasses: Fresh and tangy finishing touches.
Presentation Tips
- Serve on a large platter with yogurt spread for a vibrant, shareable dish.
- Garnish with extra mint leaves and a drizzle of pomegranate molasses for color.
- Pair with holiday dishes like chicken and red lentil soup or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Smashed Beef Kebab With Cucumber Yogurt is best fresh but can be prepped ahead.
- Storage:
- Store beef and yogurt separately in airtight containers in the refrigerator for up to 3 days.
- Freezing beef is possible for up to 2 months; yogurt is not recommended for freezing.
- Make-Ahead:
- Prep yogurt sauce and beef mixture up to 1 day ahead; refrigerate separately.
- Cook beef fresh for the best crispy texture.
- Reheating: Reheat beef in a skillet over medium with a splash of oil for 3-5 minutes. Microwave in 30-second bursts, covered, until warm. Serve with fresh yogurt.
- Tip: Add fresh mint and pomegranate molasses after reheating to refresh flavors.
Recipe Variations
Smashed Beef Kebab With Cucumber Yogurt is versatile and easy to customize. Here are some fun twists:
- Spicy Beef Kebab: Add 1 teaspoon chili powder to the beef mixture.
- Vegan Kebab: Use plant-based ground meat and vegan yogurt.
- Gluten-Free: Serve with rice or gluten-free pita.
- Mediterranean Kebab: Top with ¼ cup chopped olives and crumbled feta.
- Herb-Infused Kebab: Add 1 tablespoon chopped dill to the yogurt.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with beef fat content and yogurt type).
- Protein: High, from beef and yogurt.
- Fat: Moderate to high, from beef, walnuts, and yogurt.
- Carbs: Low, from raisins and pita/rice.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy, Cooling Bliss!
Smashed Beef Kebab With Cucumber Yogurt is the quick, Persian-inspired dish that brings bold flavors and contrasting textures to your table. With its crispy beef, creamy yogurt, and crunchy-sweet toppings, it’s perfect for weeknight dinners, cultural feasts, or casual entertaining. Easy to make and endlessly adaptable, this recipe is sure to impress. So, grab your skillet, whip up this vibrant masterpiece, and enjoy a burst of flavor. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Smashed Beef Kebab With Cucumber Yogurt
Description
Craving a quick, flavorful dinner with vibrant Persian influences? Smashed Beef Kebab With Cucumber Yogurt, created by Zaynab Issa, combines crispy, spiced ground beef with a cooling cucumber yogurt sauce, topped with toasted walnuts and raisins
Ingredients
Smashed Beef Kebab With Cucumber Yogurt uses simple ingredients for a vibrant, textured result. Here’s what you’ll need for 4 servings:
- 2 cups full-fat or low-fat Greek yogurt (about 16 ounces): Forms the creamy, tangy base.
- 2 mini cucumbers (about ½ pound), grated: Adds refreshing crunch.
- 3 tablespoons finely chopped mint, plus mint leaves for serving: Brings fresh, herbaceous flavor.
- 1 large garlic clove, finely grated: Infuses savory depth.
- 1 pound ground beef (preferably 80% lean) or ground lamb: Provides rich, crispy protein.
- 1 small yellow onion, grated: Adds moisture and flavor to the meat.
- ½ teaspoon ground turmeric: Contributes warm, earthy notes.
- 2 teaspoons kosher salt (e.g., Diamond Crystal): Seasons the dish.
- Freshly ground black pepper: Adds mild heat.
- ¼ cup walnut halves or pieces: Toasted for crunch.
- 2 tablespoons raisins or dried cranberries: Adds sweet contrast.
- Pomegranate molasses (optional): Drizzled for tangy-sweet depth.
- Warmed pita or white rice: For serving.
Why These Ingredients Matter
- Ground Beef: 80% lean ensures juicy, crispy texture when seared.
- Cucumber Yogurt: Cooling and tangy, balancing the savory meat.
- Walnuts and Raisins: Toasted in beef fat for crunch and sweetness.
- Turmeric: Adds warm, golden flavor to the beef.
Substitutions and Variations
- Ground Beef: Swap with ground lamb, turkey, or plant-based meat for vegetarian.
- Greek Yogurt: Use plain regular yogurt or plant-based yogurt for vegan.
- Cucumbers: Replace with grated zucchini or finely diced radish.
- Mint: Swap with parsley, dill, or cilantro.
- Garlic: Use ½ teaspoon garlic powder in a pinch.
- Walnuts: Substitute with 2 tablespoons pistachios or pine nuts (per recipe tip).
- Raisins: Use dried cherries or chopped dates.
- Pomegranate Molasses: Replace with balsamic glaze or lemon juice.
- Vegan Option: Use plant-based meat and vegan yogurt.
- Gluten-Free: Serve with rice or gluten-free pita.
- Flavor Variations:
- Spicy Beef Kebab: Add ½ teaspoon red pepper flakes or 1 teaspoon harissa with the turmeric.
- Mediterranean Kebab: Add ¼ cup crumbled feta over the yogurt.
- Herb-Infused Kebab: Mix 1 tablespoon chopped dill into the yogurt.
- Veggie Kebab: Include ½ cup sautéed mushrooms with the beef.
- Citrus Kebab: Add 1 teaspoon lemon zest to the yogurt.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 cups Greek yogurt, 2 mini cucumbers, 3 tablespoons chopped mint, 1 garlic clove, 1 pound ground beef, 1 small onion, ½ teaspoon turmeric, 2 teaspoons kosher salt, black pepper, ¼ cup walnuts, 2 tablespoons raisins, pomegranate molasses (optional), pita or rice.
- Grate cucumbers and onion on the large holes of a box grater; finely grate garlic; chop mint.
- Chill onion before grating to reduce eye irritation (per recipe tip).
Tip: Prep yogurt sauce while beef cooks to save time; squeeze excess water from grated cucumbers for a thicker sauce.
Step 2: Make Cucumber Yogurt
- In a medium bowl, combine 2 cups Greek yogurt, grated cucumbers, 3 tablespoons chopped mint, and grated garlic.
- Mix well; chill in the refrigerator until ready to serve.
Tip: Stir thoroughly to blend flavors; taste and adjust with a pinch of salt if needed.
Step 3: Prepare the Beef
- In another medium bowl, combine 1 pound ground beef, grated onion, ½ teaspoon turmeric, 1 teaspoon kosher salt, and plenty of black pepper.
- Mix well to combine, ensuring even seasoning.
Tip: Squeeze excess liquid from grated onion to avoid a watery mixture; mix gently to keep beef tender.
Step 4: Cook the Beef
- Heat a large, well-seasoned cast-iron skillet (or heavy-bottomed pan) over medium-high until very hot.
- Divide beef into large, irregular chunks using two spoons or your hands; drop into the skillet.
- Cook undisturbed until charred and crisp on the underside and browned halfway up the sides, 6-8 minutes.
Tip: Use cast-iron for best browning; avoid moving beef to ensure a crispy crust.
Step 5: Add Walnuts and Raisins
- Using a wooden spoon, toss the beef, breaking up any very large pieces.
- Add ¼ cup walnuts and 2 tablespoons raisins; cook, stirring often, until beef reaches desired doneness and walnuts are toasted, 2-3 minutes.
Tip: Stir gently to keep some beef chunks intact; watch walnuts to avoid burning.
Step 6: Assemble and Serve
- Remove yogurt from the fridge; season with remaining 1 teaspoon kosher salt.
- Spread yogurt on a serving platter; top with crispy beef, walnuts, and raisins.
- Drizzle with pomegranate molasses (if using); garnish with mint leaves.
- Serve hot, about ¼ pound beef and ½ cup yogurt per serving, with warmed pita or rice.
Tip: Spread yogurt evenly for a creamy base; serve immediately for the best texture contrast.
FAQs
1. Why is my beef not crispy?
Not using a hot enough skillet or moving the beef too soon can prevent crispiness; ensure the pan is very hot and cook undisturbed for 6-8 minutes.
2. Can I use regular yogurt?
Yes, but strain it through cheesecloth for 1-2 hours to thicken, or use as is for a thinner sauce.
3. Is this recipe gluten-free?
Yes, when served with rice or gluten-free pita.
4. Why is my yogurt sauce watery?
Unstrained cucumbers can cause this; squeeze excess water from grated cucumbers before mixing.
5. Can I make this in advance?
Prep yogurt and beef mixture ahead; cook beef fresh for the best texture.
6. What are the health benefits of this dish?
Beef and yogurt provide protein; cucumbers and herbs offer vitamins; moderate to high in fat, enjoy in balance.