Smashed Beef Kabob with Cucumber Yogurt

Ingredients

• 2 cup Greek yogurt
• 2 mini cucumbers
• 3 tbsp mint (chopped; additional fresh mint for serving is unquantified)
• 1 garlic (large clove)
• 1 tsp salt (listed as 1 tsp for the yogurt and 1 tsp for the beef; method says to season yogurt with the remaining 1 tsp)
• 1 lb ground beef, 80/20
• 1 yellow onion (small; grated)
• 0.5 tsp ground turmeric
• black pepper (plenty, to taste)
• 0.25 cup walnut halves
• 2 tbsp cranberries
• pomegranate molasses (optional; for drizzling)
• fresh mint (for serving)
• warm pita (or white rice, for serving; amount not specified)
• white rice (or warm pita, for serving; amount not specified)

Steps

1. 1

   Combine the Greek yogurt, cucumber, chopped mint, and grated garlic in a bowl. Mix well, then chill until ready to serve.

2. 2

   In a separate bowl, thoroughly combine the ground beef, grated onion, turmeric, 1 teaspoon of the salt, and plenty of black pepper.

3. 3

   Heat a well-seasoned cast-iron skillet over medium-high heat until very hot. Add the beef mixture in large, irregular chunks, working piece by piece, and leave it undisturbed for 6–8 minutes until the underside is deeply browned and crisp.

4. 4

   Break up any extra-large pieces of beef. Add the walnuts and cranberries, then cook for another 2–3 minutes, until the beef is cooked through and the walnuts are toasted.

5. 5

   Season the chilled yogurt with the remaining 1 teaspoon of salt. Spread it over a serving platter.

6. 6

   Spoon the crispy beef mixture over the yogurt. Finish with fresh mint and, if desired, a drizzle of pomegranate molasses. Serve with warm pita or white rice.

Notes

The source does not specify amounts for black pepper, serving mint, pomegranate molasses, or the pita/rice accompaniment. It also does not give a chilling duration.

Nutrition per serving

• dinner
• main
• gluten-free option
• beef
• skillet
• crispy
• Middle Eastern-inspired