Smashed Beef Kebab With Cucumber Yogurt (Print Version)
Juicy beef patties with Middle Eastern spices, seared until crispy and topped with tangy cucumber yogurt sauce
# What You’ll Need:
→ Beef Kebabs
01 - 1.1 lb ground beef (80% lean)
02 - 2 garlic cloves, minced
03 - 1 small onion, grated
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp smoked paprika
08 - ½ tsp chili flakes (optional)
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - 1 tbsp olive oil (for frying)
→ Cucumber Yogurt Sauce
12 - 7 oz Greek yogurt
13 - ½ cucumber, grated
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - Salt and black pepper, to taste
→ To Serve
18 - Sliced red onion
19 - Warm flatbreads or rice (optional)
20 - Fresh herbs (parsley or cilantro)
# Steps:
01 - In a large bowl, combine ground beef, minced garlic, grated onion, parsley, cumin, coriander, smoked paprika, chili flakes, salt, and pepper. Mix until just combined—do not overwork the meat.
02 - Divide the mixture into 8 equal portions. Shape each into a thick, oval patty, then gently flatten with your palm to about ¾ inch thickness for that signature smashed look.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Add kebabs and cook 4–5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F.
04 - While the kebabs cook, squeeze excess moisture from the grated cucumber. Combine with Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Stir well and chill until ready to serve.
05 - Arrange hot kebabs on a platter with generous dollops of cucumber yogurt sauce. Garnish with sliced red onion, fresh herbs, and serve alongside warm flatbreads or rice if desired.
# Expert Tips:
01 -
- The spice blend sounds simple but the smoked paprika and coriander together create a deeply savory crust that you would not expect from such a short ingredient list.
- The cucumber yogurt sauce takes five minutes and balances every rich bite of beef with something cool and bright.
- These cook in under fifteen minutes on a stovetop, so weeknight dinners feel effortless but still special.
02 -
- Overworking the beef mixture is the fastest way to end up with dense, tough patties instead of tender ones, so mix with your fingertips and stop as soon as the spices look even.
- Squeezing the cucumber dry before adding it to the yogurt prevents a watery sauce that pools on the plate and dilutes the flavor.
03 -
- Let the shaped kebabs rest in the fridge for ten minutes before cooking so they firm up and hold their shape in the hot pan.
- Do not move the kebabs for the first four minutes in the pan, since patience is what creates that deep, caramelized crust.