Smashed Beef Kebab with Cucumber Yogurt

A quick skillet riff on two Persian classics — kebab koobideh and mast-o-khiar. Ground beef gets hard-seared like a scallop for a crisp crust, then served over garlicky cucumber-mint yogurt with walnuts and raisins toasted in the rendered fat.

4 servings Source ↗

Ingredients

2 cups full-fat Greek yogurt (or low-fat)
2 mini cucumbers (grated on the large holes of a box grater)
3 tbsp mint (finely chopped)
1 clove garlic (large, finely grated)
1 lb ground beef (preferably 80% lean, or ground lamb)
1 yellow onion (small, grated on the large holes of a box grater)
1/2 tsp ground turmeric
2 tsp kosher salt
black pepper
1/4 cup walnut halves (or pieces; pistachios or pine nuts also work)
2 tbsp raisins (or dried cranberries)
pomegranate molasses (optional)
mint leaves
warmed pita (or white rice)

Instructions

In a medium bowl, stir together full-fat Greek yogurt (or low-fat), mini cucumbers (grated on the large holes of a box grater), mint (finely chopped), and garlic (large, finely grated). Chill until ready to serve.

In a second medium bowl, mix ground beef (preferably 80% lean, or ground lamb), yellow onion (small, grated on the large holes of a box grater), ground turmeric, kosher salt, and plenty of black pepper.

Heat a large cast-iron skillet (well-seasoned, or other heavy-bottomed pan) over medium-high. Once very hot, use two spoons or your hands to drop the beef into the skillet in large, irregular chunks. Cook undisturbed until charred and crisp on the underside and browned at least halfway up the sides, 6-8 minutes.

Toss the meat with a wooden spoon, breaking up any very large pieces. Add walnut halves (or pieces; pistachios or pine nuts also work) and raisins (or dried cranberries) and continue cooking, stirring often, until the beef is done to your liking and the walnuts are toasted, 2-3 minutes more.

Season the chilled yogurt with another kosher salt. Spread it across a serving platter and pile the crispy meat on top. Drizzle with pomegranate molasses (optional), scatter with mint leaves, and serve with warmed pita (or white rice).