Smashed Beef Kebab with Cucumber Yogurt (Printable)
Crispy smashed beef patties with aromatic spices, served alongside cool cucumber yogurt sauce for a satisfying meal.
# What You 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)
# Steps:
01 - In a large bowl, combine the ground beef, minced garlic, grated onion, chopped parsley, cumin, coriander, smoked paprika, chili flakes, salt, and pepper. Mix gently until just combined—avoid overworking the meat to keep the texture tender.
02 - Divide the mixture into 8 equal portions. Shape each portion into a thick oval patty, then gently flatten with your palm to about ¾ inch thickness for that characteristic smashed kebab form.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Sear the kebabs for 4–5 minutes per side until deeply browned and fully cooked through.
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, fresh herbs, and serve alongside warm flatbreads or rice.
# Expert Advice:
01 -
- The smashed shape creates more surface area for an incredibly crispy crust while keeping the inside juicy.
- Everything cooks in one pan in under twenty minutes, which means you can have dinner on the table faster than delivery.
02 -
- Overmixing the meat is the fastest way to turn tender kebabs into rubbery hockey pucks, so stop folding as soon as the spices disappear.
- Wet cucumber will ruin the sauce consistency, so squeeze the grated cucumber in a clean kitchen towel until you think no more liquid can come out, then squeeze again.
03 -
- Wet your hands slightly with cold water before shaping the patties and the meat will not stick to your palms at all.
- Let the kebabs sit undisturbed in the pan for the full four minutes before flipping, because premature flipping tears the crust and lets the juices escape.