Smashed Beef Kabob with Cucumber Yogurt

Ingredients

• 2 cup Greek yogurt (full-fat preferred)
• 2 mini cucumbers (grated)
• 3 tbsp fresh mint (chopped, plus extra leaves for garnish)
• 1 garlic clove (large, grated)
• 1 lb ground beef (80/20 blend)
• 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 (referred to as raisins in some steps)
• pomegranate molasses (optional, for serving)
• warmed pita or white rice (for serving)

Steps

1. 1

   In a medium bowl, combine the 2 cups of Greek yogurt, 2 grated mini cucumbers, 3 tablespoons of chopped mint, and 1 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 bowl, thoroughly mix the 1 pound of ground beef, grated yellow onion, 1/2 teaspoon ground turmeric, 1 teaspoon of salt, and plenty of black pepper.

4. 4

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

5. 5

   Drop the beef mixture into the hot pan in large, irregular chunks. Do not crowd the pan too much to ensure proper browning.

6. 6

   Cook the beef undisturbed for 6 to 8 minutes until the bottom is charred and crisp, and the meat releases naturally from the pan.

7. 7

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

8. 8

   Stir in the 1/4 cup walnut halves and 2 tablespoons of cranberries.

9. 9

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

10. 10

    Remove the chilled yogurt from the refrigerator and season it with the remaining 1 teaspoon of salt.

11. 11

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

12. 12

    Layer the hot, crispy meat mixture on top of the yogurt.

13. 13

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

14. 14

    Serve immediately with a side of warmed pita or white rice.

Notes

The author uses cranberries in the ingredient list but refers to them as raisins in the step description; dried barberries (zereshk) would also be a traditional substitute. Ensure the cast iron is very hot before adding beef to achieve the signature 'smashed' crispy texture.

Nutrition per serving

• main
• beef
• kabob
• middle eastern
• cast iron
• crispy
• dinner