Smashed Beef Kebab with Cucumber Yogurt (Print Version)
Crispy smashed beef patties with spiced ground meat, served alongside cool cucumber yogurt sauce and fresh herbs.
# What You 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 kosher salt
10 - ½ tsp black pepper
11 - 1 tbsp olive oil for pan-frying
→ Cucumber Yogurt Sauce
12 - 7 oz Greek yogurt
13 - ½ cucumber, grated
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh lemon juice
16 - 1 small garlic clove, minced
17 - Salt and black pepper to taste
→ For Serving
18 - Sliced red onion
19 - Warm flatbreads or rice (optional)
20 - Fresh parsley or cilantro
# How to Make It:
01 - In a large bowl, combine the ground beef, minced garlic, grated onion, parsley, cumin, coriander, smoked paprika, chili flakes, salt, and pepper. Gently mix with your hands until just incorporated — avoid overworking the meat to keep the texture tender.
02 - Divide the seasoned beef into 8 equal portions. Roll each into a thick oval patty, then press flat between your palms to about ¾ inch thickness, creating the signature smashed shape.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Arrange the kebabs in the pan without crowding and sear for 4–5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F.
04 - While the kebabs cook, squeeze the grated cucumber firmly to remove excess moisture. Combine it in a small bowl with the Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
05 - Arrange the hot kebabs on a platter with generous dollops of cucumber yogurt sauce alongside. Garnish with sliced red onion, fresh herbs, and serve with warm flatbreads or rice if desired.
# Expert Hints:
01 -
- The smashed shape gives you more crispy surface area than any regular kebab could dream of.
- That cucumber yogurt sauce is so good you will want to put it on everything for the rest of the week.
- Ready in about half an hour with zero marinating or resting required.
02 -
- Overworking the meat mixture is the fastest way to turn tender kebabs into dense little hockey pucks.
- Wet cucumber in your yogurt sauce will pool on the plate and dilute every flavor you worked to build.
03 -
- Let the shaped kebabs rest in the fridge for ten minutes before cooking if you have time, because firm cold meat holds its shape better in the hot pan.
- A spray bottle of water near the stove tames any smoke flare ups when searing at high heat.