Smashed Beef Kebab With Cucumber Yogurt
Spiced ground beef smashed thin on a hot griddle, charred at the edges, and served with a cool, garlicky cucumber yogurt. Fast weeknight dinner that tastes like it came off a charcoal grill.
Ingredients
- 1 lbground beef(80/20 fat ratio)
- ½ mediumyellow onion(grated, excess liquid squeezed out)
- 3 clovesgarlic(2 minced for beef, 1 minced for yogurt)
- 1 ½ tspground cumin
- 1 tspsmoked paprika
- ½ tspground coriander
- ¼ tspcayenne pepper
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper
- 2 tbspfresh flat-leaf parsley(finely chopped)
- 1 cupfull-fat Greek yogurt
- ½ mediumEnglish cucumber(grated, excess liquid squeezed out)
- 1 tbsplemon juice(freshly squeezed)
- 1 tbspextra-virgin olive oil(for the yogurt)
- 1 tbspneutral oil(for the griddle)
- 4 pieceflatbread or pita(warmed, for serving)
- 1 pinchsumac(for garnish)
Method
- 01
Make the cucumber yogurt: combine the 1 cup Greek yogurt, grated cucumber, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp extra-virgin olive oil in a bowl. Season with salt, stir well, and refrigerate until ready to serve.
- 02
In a large bowl, combine the 1 lb ground beef, grated onion, 2 minced garlic cloves, 1 ½ tsp cumin, 1 tsp smoked paprika, ½ tsp coriander, ¼ tsp cayenne, 1 tsp kosher salt, ½ tsp black pepper, and 2 tbsp parsley.
- 03
Mix the beef mixture with your hands until the spices are fully incorporated — about 60 seconds. Do not overwork; stop as soon as it looks uniform.
- 04
Divide the mixture into 8 equal balls, roughly 2 oz each. Place them on a parchment-lined tray and refrigerate for 10 minutes to firm up slightly.
- 05
Heat a cast-iron griddle or heavy skillet over high heat until smoking. Add the 1 tbsp neutral oil and swirl to coat.
- 06
Working in batches of 4, place the beef balls on the griddle and immediately smash each one flat with a stiff spatula or the bottom of a heavy pan, pressing to about 1/4-inch thickness.
- 07
Cook undisturbed for 2–3 minutes until the edges are deeply browned and crisp. Flip once and cook for 1–2 minutes more. Transfer to a plate and repeat with the remaining balls.
- 08
Spread a generous spoonful of cucumber yogurt onto each warmed flatbread. Lay 2 smashed kebab patties on top.
- 09
Finish with a pinch of sumac over the yogurt and serve immediately while the beef is still sizzling.
Adapted from public domain & community sources