Smashed Beef Kebab With Cucumber Yogurt

Smashed Beef Kebab With Cucumber Yogurt 

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.

Yield: 4 servings

2 cups full-fat or low-fat Greek yogurt (about 16 ounces)

2 mini cucumbers (about ½ 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)

½ teaspoon ground turmeric

2 teaspoons kosher salt (such as Diamond Crystal)

Freshly ground black pepper

¼ 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

Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.

Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.

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.

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.

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.

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.

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