Smashed Beef Kebab Cucumber Yogurt (Print Version)
Crispy smashed beef patties seasoned with warm spices and creamy yogurt dipping 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 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)
# Step-by-Step Guide:
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, then gently flatten with your palm to about ¾ inch thickness for the classic smashed look.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Sear the kebabs 4–5 minutes per side until deeply browned and cooked through to an internal temperature of 160°F.
04 - While the kebabs cook, squeeze excess moisture from the grated cucumber. Combine with Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper. Refrigerate until ready to serve.
05 - Arrange the hot kebabs on a platter with generous dollops of cucumber yogurt sauce, sliced red onion, flatbreads or rice, and scattered fresh herbs.
# Expert Suggestions:
01 -
- The spice blend transforms plain ground beef into something that tastes like it came from a proper Middle Eastern kitchen, not your Tuesday night stovetop.
- That cucumber yogurt sauce is so good you will want to put it on everything from roasted vegetables to a spoon.
- Thirty five minutes from fridge to plate means this is faster than delivery and infinitely more satisfying.
02 -
- Overmixing the beef is the single biggest mistake, it compresses the texture and turns juicy kebabs into dense hockey pucks.
- Not squeezing the cucumber turns your sauce into a watery puddle, wring it out like a dishcloth and you will be rewarded with a thick creamy result.
03 -
- Wet your hands slightly before shaping the kebabs and the mixture will not stick to your palms, making the process faster and cleaner.
- Let the cooked kebabs rest for two minutes off the heat before serving so the juices redistribute instead of running out onto the plate.