Smashed Beef Kabob with Cucumber Yogurt

In a medium bowl, combine the Greek yogurt, cucumbers, chopped mint, and garlic, then mix well.

Chill the yogurt mixture until ready to serve.

In a separate bowl, thoroughly mix the ground beef, onion, turmeric, 1 teaspoon of salt, and plenty of black pepper.

Heat a large, well-seasoned cast-iron skillet over medium-high until very hot, then drop in the beef in large, irregular chunks and cook undisturbed for 6 to 8 minutes until charred and crisp on the bottom.

Toss the meat with a wooden spoon to break up any extra-large pieces, then stir in the walnuts and cranberries and cook for another 2 to 3 minutes until the meat is done and the walnuts are toasted.

Season the chilled yogurt with the remaining 1 teaspoon of salt.

Spread the yogurt across the bottom of a serving platter and layer the crispy meat on top.

Finish with a drizzle of optional pomegranate molasses and serve with warmed pita or white rice.