# 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.

_Dinner · Middle Eastern_

Prep: 20 min · Cook: 15 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 1 lb ground beef (80/20 fat ratio)
- ½ medium yellow onion (grated, excess liquid squeezed out)
- 3 cloves garlic (2 minced for beef, 1 minced for yogurt)
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 2 tbsp fresh flat-leaf parsley (finely chopped)
- 1 cup full-fat Greek yogurt
- ½ medium English cucumber (grated, excess liquid squeezed out)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp extra-virgin olive oil (for the yogurt)
- 1 tbsp neutral oil (for the griddle)
- 4 piece flatbread or pita (warmed, for serving)
- 1 pinch sumac (for garnish)

## Instructions

1. 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.
2. In a large bowl, combine the 1 lb ground beef, grated onion, 2 minced garlic cloves, 1.5 tsp cumin, 1 tsp smoked paprika, 0.5 tsp coriander, 0.25 tsp cayenne, 1 tsp kosher salt, 0.5 tsp black pepper, and 2 tbsp parsley.
3. 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.
4. 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.
5. Heat a cast-iron griddle or heavy skillet over high heat until smoking. Add the 1 tbsp neutral oil and swirl to coat.
6. 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.
7. 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.
8. Spread a generous spoonful of cucumber yogurt onto each warmed flatbread. Lay 2 smashed kebab patties on top.
9. Finish with a pinch of sumac over the yogurt and serve immediately while the beef is still sizzling.

## Tip

> Squeezing every drop of liquid from both the grated onion and cucumber is non-negotiable — excess moisture steams the beef instead of searing it, and thins the yogurt into a sauce.

Tags: weeknight, one-pan, comfort-food, 30-minute

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