Smashed Beef Kebab with Cucumber Yogurt (Printable)
Crispy beef patties with cool cucumber yogurt, ready in 35 minutes.
# What You’ll 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 salt
10 - ½ tsp black pepper
11 - 1 tbsp olive oil (for frying)
→ Cucumber Yogurt Sauce
12 - 7 oz Greek yogurt
13 - ½ cucumber, grated
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - Salt and black pepper, to taste
→ To Serve
18 - Sliced red onion
19 - Warm flatbreads or rice (optional)
20 - Fresh herbs (parsley or cilantro)
# How To Make:
01 - In a large bowl, combine ground beef, minced garlic, grated onion, parsley, cumin, coriander, smoked paprika, chili flakes, salt, and pepper. Mix until just combined—do not overwork the meat.
02 - Divide the mixture into 8 equal portions. Shape each into a thick, oval patty. Gently flatten with your palm to about ¾ inch thickness for the classic smashed kebab shape.
03 - Squeeze excess moisture from the grated cucumber. In a separate bowl, mix together the Greek yogurt, drained cucumber, dill, lemon juice, minced garlic, salt, and pepper. Refrigerate until ready to serve.
04 - Heat olive oil in a large skillet or grill pan over medium-high heat. Add the kebabs and cook 4–5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F.
05 - Serve the hot kebabs with generous dollops of cucumber yogurt sauce, sliced red onion, flatbreads or rice, and fresh herbs.
# Expert Advice:
01 -
- The smoky, spiced crust on these kebabs pairs with the cool cucumber yogurt in a way that makes you close your eyes on the first bite.
- Everything comes together in about thirty five minutes, which means you can pull this off on a random Tuesday without thinking twice.
02 -
- Do not skip squeezing the cucumber dry or your sauce will pool into a sad puddle on the plate.
- Let the pan get fully hot before adding the kebabs because putting cold meat into a lukewarm pan guarantees they stick and steam instead of sear.
03 -
- Wet your hands slightly with cold water before shaping the kebabs to prevent the mixture from sticking to your palms and making the process frustrating.
- Press a small dimple in the center of each patty with your thumb to keep them from puffing up unevenly in the pan.