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Smashed Beef Kabob with Cucumber Yogurt
35 minVoor 4Nutri-Score C€€
C
35 min
35 minSmashed Beef Kabob with Cucumber Yogurt
recept van
Foodiligence
@foodiligence
6 recepten
14 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
Greek yogurtZuivel480 g
mini cucumbers (grated)Groente en fruit2 stukken- mint (chopped, plus leaves for serving)Groente en fruit3 g
garlic (large clove, grated)Groente en fruit1 stuk
ground beef (80/20)Vlees450 g- yellow onion (small, grated)Groente en fruit1 stuk
ground turmericKruiden en specerijen1 g
salt (divided)Kruiden en specerijen10 g
black pepper (freshly ground)Kruiden en specerijen1 g
walnut halvesNoten en zaden30 g
cranberries (dried)Voorraadkast20 g- pomegranate molasses (optional, for serving)Voorraadkast15 ml
- pita (warmed, or white rice, for serving)Bakkerij4 stukken
per portie
Voedingswaarden
339kcal
- Koolhydraten
- 15 g
- Eiwitten
- 28 g
- Vetten
- 19 g
wat je gebruikt
Keukengerei
Mengkom ×2
cast-iron skillet
wooden spoon- serving platter
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Season the beef
- In a separate bowl, thoroughly mix the beef, grated onion, turmeric, half the salt and plenty of black pepper.
- Stap 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.
- Stap 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.
- Stap 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.
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