Smashed Beef Kebab with Cucumber Yogurt

Adapted from Smashed Beef Kabobs with Cucumber Yogurt.

Ingredients

Cucumber yogurt

• 1 cup plain Greek yogurt
• 2 mini cucumbers, grated and squeezed dry
• 1 garlic clove, finely grated
• 1/4 cup fresh mint, chopped, plus more to finish
• 1/2 tsp kosher salt, plus more to taste

Smashed beef

• 1 lb ground beef (80/20 is ideal)
• 1 medium yellow onion, grated
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup walnuts, roughly chopped
• 1/3 cup raisins or chopped dates
• 1 tbsp pomegranate molasses (optional)
• Warm pita or rice, for serving

Steps

1. Stir together the yogurt, cucumber, garlic, mint, and salt. Refrigerate while preparing the beef.
2. Combine the beef, grated onion, turmeric, salt, and pepper just until evenly mixed. Do not overwork the meat.
3. Heat a large cast-iron skillet over medium-high heat. Add the beef in large, irregular chunks and press them down lightly.
4. Leave the beef undisturbed until the bottom is deeply browned and crisp, 6 to 8 minutes. Break it into bite-sized pieces, then stir in the walnuts and raisins. Cook until the beef is done and the walnuts smell toasted, 2 to 3 minutes more.
5. Spread the cucumber yogurt on a platter. Spoon the hot smashed beef over it, drizzle with pomegranate molasses if using, and finish with mint.
6. Serve immediately with warm pita or rice.

Notes

• Keep leftover beef and cucumber yogurt separate. The beef keeps for up to 3 days in the refrigerator; reheat it in a skillet to bring back its crisp edges.
• The skillet needs to be properly hot for the beef to brown instead of steam.