Smashed Beef Kebab with Cucumber Yogurt (Printer-friendly)
Crispy smashed beef kebabs paired with cool cucumber yogurt for an easy Middle Eastern-inspired meal.
# What You’ll Need:
→ Beef Kebabs
01 - 1.1 lb ground beef (80% lean)
02 - 2 garlic cloves, minced
03 - 1 small onion, grated
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp smoked paprika
08 - ½ tsp chili flakes (optional)
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - 1 tbsp olive oil (for frying)
→ Cucumber Yogurt Sauce
12 - 7 oz Greek yogurt
13 - ½ cucumber, grated
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - Salt and black pepper, to taste
→ To Serve
18 - Sliced red onion
19 - Warm flatbreads or rice (optional)
20 - Fresh herbs (parsley or cilantro)
# How-To Guide:
01 - In a large bowl, combine the ground beef, minced garlic, grated onion, chopped parsley, cumin, coriander, smoked paprika, chili flakes, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
02 - Divide the mixture into 8 equal portions. Shape each into a thick oval patty, then gently flatten with your palm to about ¾ inch thickness to achieve the signature smashed shape.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Sear the kebabs for 4 to 5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F.
04 - While the kebabs cook, squeeze excess moisture from the grated cucumber. Combine with Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
05 - Arrange the hot kebabs on a platter with generous dollops of cucumber yogurt sauce. Garnish with sliced red onion and fresh herbs. Serve alongside warm flatbreads or rice if desired.
# Expert Advice:
01 -
- The smashed technique creates edges that go impossibly crispy while the center stays juicy and tender.
- That cucumber yogurt sauce is so good you will want to put it on everything from roasted vegetables to your morning eggs.
02 -
- Do not skip squeezing the cucumber dry, as I once served a sauce that pooled like soup on the plate and it was a lesson I never forgot.
- Letting the shaped patties rest in the fridge for ten minutes before cooking helps them hold together during the flip.
03 -
- Wet your hands slightly with cold water before shaping the patties and the mixture will not stick to your palms at all.
- Use a fish spatula or a thin metal spatula to flip the kebabs, as a thick plastic one tends to tear the crispy crust you worked so hard to build.