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Smashed Beef Kabob with Cucumber Yogurt

Name: Smashed Beef Kabob with Cucumber Yogurt
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups Greek yogurt; 2 mini cucumbers; 3 tbsp mint; 1 large garlic clove; 1 tsp salt; 1 pound ground beef (80/20); 1 small yellow onion; ½ tsp ground turmeric; 1 tsp salt; plenty of black pepper; ¼ cup walnut halves; 2 tbsp cranberries; Pomegranate molasses, optional, for serving; Warmed pita or white rice, for serving; Warmed pita or white rice, for serving

25 min

portions

À propos

A savory smashed beef kabob served over a cool cucumber-yogurt base, finished with walnuts, dried fruit, and optional pomegranate molasses. Served with warmed pita or white rice.

Ingrédients

For the cucumber yogurt

For the beef

For serving

Instructions étape par étape

Signaler

Make the 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.

Cook the beef

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.

Assemble and serve

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.

Équipement nécessaire

medium bowlmixing bowlcast-iron skilletwooden spoonserving platterknife

Partagé depuis

ChompPrompt

Création et organisation de recettes par IA

English