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

Scale

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.

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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.