Why You’ll Love This Recipe
I love how this recipe is both comforting and refreshing at the same time. The yogurt base keeps things light, while the spiced beef brings deep, rich flavor. The crispy sear on the meat gives a satisfying texture, and the walnuts and raisins make every bite interesting. It’s also incredibly fast—ready in under 30 minutes—making it perfect for a weeknight meal that still feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Salt and black pepper
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Ground cumin
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Ground coriander
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Garlic powder or minced fresh garlic
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Olive oil or neutral cooking oil
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Walnuts
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Raisins
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Plain Greek yogurt
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Cucumber, finely diced or grated
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Fresh dill or mint, chopped
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Lemon juice
Directions
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I start by mixing the ground beef with salt, pepper, cumin, coriander, and garlic. I divide the mixture into portions and shape them into thick patties.
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In a skillet over medium-high heat, I add a little oil and place the patties in without crowding the pan. I press each one down firmly to get good contact for that deep sear.
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I cook them undisturbed on one side until a dark crust forms, then flip and cook briefly on the other side until just done.
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I remove the beef from the skillet and toss in the walnuts and raisins, toasting them in the beef fat until the nuts are fragrant and the raisins are plump.
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For the cucumber yogurt, I stir together the Greek yogurt, diced cucumber, chopped herbs, lemon juice, and a pinch of salt.
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To serve, I spread the cucumber yogurt onto plates, place the beef kebabs on top, and sprinkle with the toasted walnuts and raisins.
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I serve immediately while the beef is hot and the yogurt is cool.
Servings and timing
This recipe makes about 4 servings.
Prep time is around 15 minutes, and cook time is 10 minutes, for a total of 25 minutes.
Variations
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I swap beef for ground lamb for a more traditional Middle Eastern flavor.
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A pinch of cinnamon or allspice in the beef mix adds extra warmth.
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Chopped pistachios can replace walnuts for a different nutty crunch.
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I sometimes add thinly sliced red onion or pomegranate seeds on top for brightness.
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For a spicier version, I add Aleppo pepper or chili flakes to the beef seasoning.
Storage/Reheating
I store leftover beef and cucumber yogurt separately in airtight containers in the fridge for up to 3 days.
To reheat the beef, I use a skillet over medium heat to preserve its sear, or I warm it briefly in the microwave. The cucumber yogurt is best served cold, so I don’t reheat it—just add it fresh when serving again.
FAQs
Can I make the beef patties ahead of time?
Yes, I shape and season them earlier in the day, then keep them in the fridge until I’m ready to cook. This helps the flavors meld.
What’s the best type of yogurt to use?
I prefer thick Greek yogurt for a creamy base that won’t get watery, but regular plain yogurt works if I drain it slightly first.
Do I have to use walnuts and raisins?
No, but I love the contrast they bring. I can substitute other nuts and dried fruits, like almonds and currants.
How do I keep the cucumber yogurt from getting watery?
I lightly salt the cucumber, let it sit for a few minutes, and then drain off excess liquid before mixing with the yogurt.
Can I cook the kebabs on a grill instead of a skillet?
Yes, I can grill them over medium-high heat for great flavor, but I keep the patties thick and avoid moving them too much to get that sear.
Conclusion
This smashed beef kebab with cucumber yogurt is a fast, flavorful dish that blends rich, spiced beef with cool, refreshing yogurt and bright, textural toppings. I love how it delivers a balanced, satisfying meal in under 30 minutes—perfect for weeknights yet elegant enough for company.
