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Smashed Beef Kabob with Cucumber Yogurt
35 minServes 4Nutri-Score C€€
C
35 min
35 minSmashed Beef Kabob with Cucumber Yogurt
what you need
Ingredients
Greek yogurtDairy480 g
mini cucumbers (grated)Produce2 pieces- mint (chopped, plus leaves for serving)Produce3 g
garlic (large clove, grated)Produce1 piece
ground beef (80/20)Meat450 g- yellow onion (small, grated)Produce1 piece
ground turmericSpices1 g
salt (divided)Spices10 g
black pepper (freshly ground)Spices1 g
walnut halvesNuts & seeds30 g
cranberries (dried)Pantry20 g- pomegranate molasses (optional, for serving)Pantry15 ml
- pita (warmed, or white rice, for serving)Bakery4 pieces
per serving
Nutrition
339kcal
- Carbs
- 15 g
- Proteins
- 28 g
- Fat
- 19 g
what you’ll use
Tools
Mixing bowl ×2
cast-iron skillet
wooden spoon- serving platter
step by step
Method
- Step 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.
- Step 2
Season the beef
- In a separate bowl, thoroughly mix the beef, grated onion, turmeric, half the salt and plenty of black pepper.
- Step 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.
- Step 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.
- Step 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.
most cooked first