Smashed Beef Kebab With Cucumber Yogurt (Print View)
Crispy smashed beef patties with aromatic spices, paired with cool cucumber yogurt sauce for a satisfying meal.
# 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)
# Method:
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 shape.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Add kebabs and cook 4–5 minutes per side, until deeply browned and cooked through.
04 - While the kebabs cook, squeeze excess moisture from the grated cucumber, then mix it with Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Chill until ready to serve.
05 - Serve hot kebabs with dollops of cucumber yogurt sauce, sliced red onion, flatbreads or rice, and fresh herbs.
# Insider Tips:
01 -
- The smashed shape gives you more crispy surface area than regular kebabs, and that crust is genuinely addictive.
- Everything cooks in one pan, so cleanup is almost embarrassingly easy for something this flavorful.
02 -
- Wet hands slightly before shaping the kebabs and the meat will not stick to your palms at all.
- Letting the shaped kebabs rest in the fridge for ten minutes before cooking helps them hold their shape in the pan.
03 -
- Swap ground lamb for the beef and you have an entirely different but equally incredible kebab on your hands.
- Pour a glass of crisp Sauvignon Blanc alongside these, the acidity cuts through the richness perfectly.