Plat
Smashed Beef Kabob with Cucumber Yogurt
35 minPour 4Nutri-Score C€€
C
35 min
35 minSmashed Beef Kabob with Cucumber Yogurt
ce qu’il vous faut
Ingrédients
Greek yogurtProduits laitiers480 g
mini cucumbers (grated)Fruits et légumes2 morceaux- mint (chopped, plus leaves for serving)Fruits et légumes3 g
garlic (large clove, grated)Fruits et légumes1 morceau
ground beef (80/20)Viandes450 g- yellow onion (small, grated)Fruits et légumes1 morceau
ground turmericÉpices1 g
salt (divided)Épices10 g
black pepper (freshly ground)Épices1 g
walnut halvesFruits à coque et graines30 g
cranberries (dried)Épicerie20 g- pomegranate molasses (optional, for serving)Épicerie15 ml
- pita (warmed, or white rice, for serving)Boulangerie4 morceaux
par portion
Nutrition
339kcal
- Glucides
- 15 g
- Protéines
- 28 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Saladier ×2
cast-iron skillet
wooden spoon- serving platter
pas à pas
Préparation
- Étape 1
Make the cucumber yogurt
- Combine the yogurt, grated cucumbers, chopped mint and grated garlic in a bowl.
- Mix well and chill until ready to serve.
- Étape 2
Season the beef
- In a separate bowl, thoroughly mix the beef, grated onion, turmeric, half the salt and plenty of black pepper.
- Étape 3
Sear the beef
- Heat a large, well-seasoned cast-iron skillet over medium-high until very hot.
- Drop the beef into the pan in large, irregular chunks and cook undisturbed until charred and crisp on the bottom.
- Étape 4
Break up and finish with walnuts and cranberries
- Toss the meat with a wooden spoon to break up any extra-large pieces.
- Stir in the walnuts and cranberries and cook until the meat is done and the walnuts are toasted.
- Étape 5
Assemble and serve
- Season the chilled yogurt with the remaining salt.
- Spread the yogurt across the bottom of a serving platter and layer the crispy meat on top.
- Finish with a drizzle of pomegranate molasses and fresh mint leaves, and serve with warmed pita or rice.
les plus cuisinées d’abord