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Robin Ward

Smashed Beef Kebab With Cucumber Yogurt

Quick Persian-style smashed beef kebab with warm spices, walnuts, raisins & cool cucumber yogurt—bold flavor, easy prep, summer-perfect.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: #Persian, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat or low-fat Greek yogurt (about 16 ounces)
  • 4 mini cucumbers (about ½ pound), grated on the large holes of a box grater
  • 3 Tbsp finely chopped mint, plus mint leaves for serving 
  • 1 large garlic clove, finely grated 
  • ground beef (preferably 80% lean) or ground lamb 
  • 1 small yellow onion, grated on the large holes of a box grater (see Tips in blog post)
  • ½ tsp ground turmeric
  • 2 tsp  kosher salt (such as Diamond Crystal), divided
  • Freshly ground black pepper
  • walnut halves or pieces, or both (see Tips in blog post)
  • 2 Tbsp raisins or dried cranberries
  • Pomegranate molasses, optional, for serving 
  • Warmed pita, naan or basmati rice, for serving

Equipment

  • 12-inch cast-iron skillet or other large heavy bottomed skillet
  • box grater, or small blender (for onions)

Method
 

  1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
  2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
  3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
  4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
  5. Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.

Notes

Pomegranate molasses is available at most Middle Eastern and specialty grocery stores, as well as through a variety of online retailers. Drizzle this as a garnish. It's delicious!