Smashed Beef Kebab With Cucumber Yogurt

Name: Smashed Beef Kebab With Cucumber Yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 2 cups full-fat or low-fat Greek yogurt (about 16 ounces); 2 mini cucumbers (about 1/2 pound), grated on the large holes of a box grater; 3 tablespoons finely chopped mint, plus mint leaves for serving; 1 large garlic clove, finely grated; 1 pound ground beef (preferably 80% lean) or ground lamb; 1 small yellow onion, grated on the large holes of a box grater (see Tip); 1/2 teaspoon ground turmeric; 2 teaspoons kosher salt (such as Diamond Crystal); Freshly ground black pepper; 1/4 cup walnut halves or pieces, or both (see Tip); 2 tablespoons raisins or dried cranberries; Pomegranate molasses, optional, for serving; Warmed pita or white rice, for serving

By Zaynab Issa

Updated Jan. 24, 2025

Smashed Beef Kebab With Cucumber Yogurt — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rating: 5(2,815)
Comments: Read comments

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture. Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2cups full-fat or low-fat Greek yogurt (about 16 ounces)
2mini cucumbers (about ½ pound), grated on the large holes of a box grater
3tablespoons finely chopped mint, plus mint leaves for serving
1large garlic clove, finely grated
1pound ground beef (preferably 80% lean) or ground lamb
1small yellow onion, grated on the large holes of a box grater (see Tip)
½teaspoon ground turmeric
2teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
¼cup walnut halves or pieces, or both (see Tip)
2tablespoons raisins or dried cranberries
Pomegranate molasses, optional, for serving
Warmed pita or white rice, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
Step 2
Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
Step 3
Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
Step 4
Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
Step 5
Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.

Tips

To minimize eye irritation while grating, use a chilled onion.
Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.

Ratings

5 out of 5

2,815 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Peter Dobbin4 months ago

Fantastic technique for making a quick no-fuss version of kofte kebab. I made it last night and my family loved it. But next time I make it I’ll add typical kofte spices for a more authentic flavor. For this amount of meat, I’d add at least a teaspoon of ground allspice plus a half-teaspoon each of cayenne, cardamom, sumac, nutmeg, and paprika. Nonetheless, this recipe is easy and yields a tasty dish, but it has no Middle Eastern flavor.

Michael4 months ago

I recommend against using turmeric in a cast iron skillet. Turmeric is very soluble in oil and will penetrate the pores of the skillet, requiring a thorough cleaning with detergent or soap and water, in turn requiring a complete reseasoning of the skillet.

Nicole4 months ago

@Super Easy & Delicious! Instead of grating onions, I cut them and put the pieces in a blender with a little water. It’s much easier.

Amanda2 hours ago

Made this for dinner tonight, and it was great. After reading the comments, I added a second garlic clove to the yogurt sauce. I added a half a teaspoon of garam masala and a half a teaspoon of cayenne to the meat mixture. Everybody loved it.

Heather11 hours ago

Super duper easy! Was the hit all around - I used cumin instead of turmeric and it STILL came out good. I even had it for lunch the next day and it held up well. Will make again!

KathyDG2 days ago

Excellent dish! I respect the chelo kebab history (and have enjoyed that dish at Peter Cat in Kolkata!) but I still made a few small tweaks. I used labneh instead of yogurt, I added a little cumin to the meat because I like that flavor, and I used pine nuts rather than walnuts. I spooned some of the meat over the cucumber/mint/garlic labneh and put another spoonful over a good smear of hummus. Drizzled olive oil on both. Ate it with the freshest pita purchased today at the exceptional Holy Land market in Minneapolis. Best girl dinner I’ve had in a long time.

Private comments are only visible to you.