Smashed Beef Kebab Cucumber Yogurt (Print Version)
Crispy seared beef kebabs with cool cucumber yogurt sauce
# What You'll Need:
→ Smashed 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 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 - Kosher salt and black pepper, to taste
→ For Serving
18 - Sliced red onion
19 - Warm flatbreads or rice (optional)
20 - Fresh herbs (parsley or cilantro)
# Directions:
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 or the kebabs will become tough.
02 - Divide the mixture into 8 equal portions. Shape each into a thick, oval patty, then gently flatten with your palm to about ¾ inch thickness to achieve the signature smashed form.
03 - 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 on the exterior and cooked through to the center.
04 - While the kebabs cook, squeeze excess moisture from the grated cucumber. Combine with 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. Garnish with sliced red onion and fresh herbs. Serve alongside warm flatbreads or rice if desired.
# Expert Tips:
01 -
- The smashed shape creates this incredible crusty edge that picks up every bit of spice and char, making each bite more flavorful than the last.
- It transforms basic ground beef into something that feels special enough for guests but honest enough for a random Wednesday.
02 -
- Overmixing the beef is the fastest way to turn tender kebabs into dense little hockey pucks, so stop as soon as the spices look evenly distributed.
- Squeezing the cucumber dry completely transforms the sauce from watery disappointment to something thick and scoopable.
03 -
- Wet your hands slightly before shaping the kebabs to keep the meat from sticking to your palms and pulling apart.
- Do not move the kebabs for the first three minutes in the pan because that patience is what builds the crust.