Smashed Beef Kebabs with Cucumber Yogurt Sauce

Smashed Beef Kebabs bring bold char and juicy texture to seasoned ground beef, seared hard in a cast-iron skillet until crisp at the edges. Toasted walnuts and sweet raisins fold in during the last few minutes for texture and a hint of sweetness. A cooling cucumber yogurt sauce, brightened with fresh mint and garlic, balances the richness of the beef, and warmed pita and rice round out the plate.

Total Time: 35 minutes

Servings: 4

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Smashed Beef Kebabs Ingredients

• 1 16-ounce package Pre 92% Lean Ground Beef

• 2 cups Greek yogurt

• 2 English cucumbers, peeled and grated on large holes of box grater

• 2 tablespoons finely chopped mint, plus mint leaves for serving

• 1 large clove of garlic, minced

• 1 small yellow onion, grated on large holes of box grater

• 1/2 teaspoon ground turmeric

• 2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup walnut pieces

• 2 tablespoons raisins

• High heat oil

• Pita and white rice, for serving

Instructions

1.  Squeeze grated cucumber dry in clean kitchen towel to remove excess moisture. Add yogurt, dried cucumber, chopped mint and garlic to small bowl. Mix to combine and chill until ready to serve. (Why: removing excess liquid keeps sauce thick instead of watery.)

2. Add beef, onion, turmeric, 1 teaspoon salt and pepper to medium bowl and mix well. Form into 6 to 8 oval patties, about 5 inches by 2 inches each. Patties do not need to be perfectly uniform.

3. Heat oil in a large cast-iron skillet over medium-high heat. Once skillet is very hot, add smashed kebabs. Cook undisturbed until charred and crisp on underside, about 5 to 6 minutes. (Why: high heat creates a flavorful crust through the Maillard reaction.)

4. Flip kebabs and add walnuts and raisins. Continue cooking until beef reaches internal temperature of 160º F and walnuts are toasted, 2 to 3 minutes more.

5. Remove yogurt sauce from refrigerator and season with remaining 1 teaspoon salt. Spread yogurt sauce on bottom of serving platter and top with kebabs. Garnish with reserved mint leaves. Serve with warmed pita and rice.