Smashed Beef Kabob with Cucumber Yogurt

Ingredients

• 2 cup Greek yogurt (full-fat preferred)
• 2 mini cucumbers (grated)
• 3 tbsp fresh mint (chopped, plus more for garnish)
• 1 garlic clove (large, grated or minced)
• 1 lb ground beef (80/20 lean-to-fat ratio)
• 1 small yellow onion (grated)
• 0.5 tsp ground turmeric
• 2 tsp salt (divided)
• black pepper (plenty, to taste)
• 0.25 cup walnut halves
• 2 tbsp dried cranberries (can substitute with raisins)
• pomegranate molasses (optional, for drizzling)
• pita or white rice (warmed, for serving)

Steps

1. 1

   In a medium bowl, combine the 2 cups of Greek yogurt, grated mini cucumbers, 3 tablespoons of chopped mint, and the grated garlic clove.

2. 2

   Mix the yogurt mixture well and place it in the refrigerator to chill until ready to serve.

3. 3

   In a separate large bowl, thoroughly mix the ground beef, grated yellow onion, 1/2 teaspoon ground turmeric, 1 teaspoon of the salt, and plenty of black pepper.

4. 4

   Heat a large, well-seasoned cast-iron skillet over medium-high heat until it is very hot.

5. 5

   Drop the beef mixture into the hot pan in large, irregular chunks. Do not crowd the pan too much; work in batches if necessary to ensure crisping.

6. 6

   Cook the beef undisturbed for 6 to 8 minutes until the bottom is deeply charred and crisp.

7. 7

   Toss the meat with a wooden spoon to break up any extra-large pieces and flip the chunks.

8. 8

   Stir in the walnut halves and dried cranberries (or raisins).

9. 9

   Continue cooking for another 2 to 3 minutes until the meat is fully cooked through and the walnuts are toasted and fragrant.

10. 10

    Remove the chilled yogurt from the refrigerator and stir in the remaining 1 teaspoon of salt.

11. 11

    Spread the seasoned yogurt across the bottom of a large serving platter.

12. 12

    Layer the crispy meat mixture on top of the yogurt.

13. 13

    Finish with a drizzle of optional pomegranate molasses and a few fresh mint leaves.

14. 14

    Serve immediately with warmed pita bread or white rice on the side.

Notes

The key to this dish is the contrast between the hot, crispy beef and the cold, creamy yogurt. Ensure the cast iron is ripping hot before adding the beef to achieve the signature char. The author mentions cranberries in the ingredient list but refers to them as raisins in the instructions; either dried fruit works well for a touch of sweetness.

Nutrition per serving

• main
• beef
• kabob
• middle eastern
• high-protein
• crispy
• dinner
• cast iron