Smashed Beef Kebab With Cucumber Yogurt
Category: Dinner
Prep time : 10 min
Cook time : 15 min
Total time : 25 min
Makes: 6 servings
Scale recipe by: ×
2 cups Greek yogurt (about 16 ounces)
2 mini cucumbers (about 1/2 lb), grated on the large holes of a box grater
3 Tbsp finely chopped mint, plus more for serving
1 large garlic clove, finely grated
1 lb ground beef (preferably 80% lean) or ground lamb
1 small yellow onions, grated on the large holes of a box grater
1/2 tsp ground turmeric
2 tsp kosher salt (divided)
Freshly ground black pepper
1/4 cup walnut halves or pieces, or both (or sub pistachios or pine nuts)
2 Tbsp raisins or dried cranberries
Pomegranate molasses, optional, for serving
Warmed pita or white rice, for serving
*Double the meat part of the recipe.*
Add the yogurt, cucumbers, chopped mint, and garlic to a medium bowl. Mix well and chill.
Add the beef, onion, turmeric, 1 tsp salt, and lots of black pepper to a bowl. Mix well.
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.
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, 2-3 minutes more.
Season yogurt with remaining 1 tsp 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.
Add the yogurt, cucumbers, chopped mint, and garlic to a medium bowl. Mix well and chill.
Add the beef, onion, turmeric, 1 tsp salt, and lots of black pepper to a bowl. Mix well.
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.
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, 2-3 minutes more.
Season yogurt with remaining 1 tsp 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.
Two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). The ground beef is hard-seared on one side like a scallop for a crisp texture.
NYT Cooking
Submitted by Jessica on 2025-05-16