Dinner

Smashed Beef Kabob with Cucumber Yogurt

Crispy smashed beef over cool cucumber yogurt — Persian koobideh meets mast-o-khiar in a 25-minute weeknight dinner. Hot, deeply browned beef against cold, tangy yogurt, finished with walnuts, cranberries, mint, and pomegranate molasses.

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. Make the cucumber yogurt: Mix the yogurt, cucumber, chopped mint, and garlic. Chill until ready to serve.
2. Season the beef: Combine the beef, onion, turmeric, 1 tsp salt, and plenty of black pepper.
3. Sear hard: Heat a well-seasoned cast iron skillet over medium-high until very hot. Add the beef in large irregular chunks and leave undisturbed 6–8 min, until deeply browned and crisp on the bottom.
4. Add the crunch: Break up any extra-large pieces, add the walnuts and cranberries, and cook 2–3 min more, until the beef is cooked through and the walnuts are toasted.
5. Assemble: Season the chilled yogurt with the remaining 1 tsp salt, spread it over a platter, and spoon the crispy beef over the top.
6. Finish: Scatter fresh mint and an optional drizzle of pomegranate molasses. Serve with warm pita or white rice.

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Recipe by Zaynab Issa for NYT Cooking — Smashed Beef Kebab with Cucumber Yogurt. Inspired by @vitahive_official.