Smashed Beef Kebab With Cucumber Yogurt
Updated Jan. 24, 2025
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups full-fat or low-fat Greek yogurt (about 16 ounces)
- 2mini cucumbers (about ½ pound), grated on the large holes of a box grater
- 3tablespoons finely chopped mint, plus mint leaves for serving
- 1large garlic clove, finely grated
- 1pound ground beef (preferably 80% lean) or ground lamb
- 1small yellow onion, grated on the large holes of a box grater (see Tip)
- ½teaspoon ground turmeric
- 2teaspoons kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- ¼cup walnut halves or pieces, or both (see Tip)
- 2tablespoons raisins or dried cranberries
- Pomegranate molasses, optional, for serving
- Warmed pita or white rice, for serving
Nutritional analysis per serving (4 servings)
595 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 34 grams protein; 815 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- To minimize eye irritation while grating, use a chilled onion.
- Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.
Private Notes
Comments
Fantastic technique for making a quick no-fuss version of kofte kebab. I made it last night and my family loved it. But next time I make it I’ll add typical kofte spices for a more authentic flavor. For this amount of meat, I’d add at least a teaspoon of ground allspice plus a half-teaspoon each of cayenne, cardamom, sumac, nutmeg, and paprika. Nonetheless, this recipe is easy and yields a tasty dish, but it has no Middle Eastern flavor.
I recommend against using turmeric in a cast iron skillet. Turmeric is very soluble in oil and will penetrate the pores of the skillet, requiring a thorough cleaning with detergent or soap and water, in turn requiring a complete reseasoning of the skillet.
@Super Easy & Delicious! Instead of grating onions, I cut them and put the pieces in a blender with a little water. It’s much easier.
I used lamb and added some additional spices as others suggested. A problem for me was that with all the liquid (fat) in the skillet, I couldn't get the meat to brown even draining excess liquid a couple times. It cooked fine and tasted good but can someone please tell me what I did wrong?
This is delicious! Will make again. Left out the raisins (didn’t have any) and the pomegranate molasses. Still amazing.
The lamb came out great. I used a Kefta spice blend vs. Turmeric and felt it was perfect. The walnuts and raisins were a nice feature for texture and sweetness. I diced the onion fine vs. grating because I loathe having to grate onions! I haven't made the cucumber / yogurt blend yet (I simply placed the lamb on warmed souvlaki bread, over a smear of hummus layered with sliced cukes.) Would definitely make again.