Smashed Beef Kabob with Cucumber Yogurt: Crispy, Cool, 25 Minutes

Crispy, deeply browned beef over cold cucumber yogurt — this is the 25-minute dinner that tastes like it took all afternoon. Inspired by Persian koobideh and mast-o-khiar, it pairs hot, craggy smashed beef with cool, tangy yogurt, then finishes with walnuts, cranberries, mint, and a drizzle of pomegranate molasses.

Why it works

The contrast does all the heavy lifting: the beef gets a hard sear in a ripping-hot cast iron pan so one side turns deeply crisp, while the yogurt stays cold and refreshing underneath. Walnuts and cranberries toasted in the beef fat add crunch and sweetness. One skillet, one platter, dinner in 25 minutes — with about 29 grams of protein per serving.

The recipe

Ingredients

• Cucumber yogurt: 2 cups Greek yogurt · 2 mini cucumbers · 3 tbsp mint, chopped · 1 large garlic clove · 1 tsp salt
• Smashed beef: 1 lb ground beef (80/20) · 1 small yellow onion · ½ tsp ground turmeric · 1 tsp salt · black pepper · ¼ cup walnut halves · 2 tbsp cranberries
• To serve: pomegranate molasses (optional) · fresh mint · warm pita or white rice

Steps

1. Mix the yogurt, cucumber, chopped mint, and garlic. Chill.
2. Combine the beef, onion, turmeric, 1 tsp salt, and plenty of black pepper.
3. Sear the beef in large irregular chunks in a very hot cast iron skillet, undisturbed 6–8 min until deeply browned and crisp underneath.
4. Break up extra-large pieces; add walnuts and cranberries and cook 2–3 min more.
5. Season the chilled yogurt with the remaining 1 tsp salt, spread over a platter, and spoon the crispy beef over the top.
6. Finish with fresh mint and an optional drizzle of pomegranate molasses. Serve with warm pita or white rice.

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Credit: Recipe by Zaynab Issa for NYT Cooking — and Inspired by @vitahive_official

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— Dad