Smashed Beef Kebab with Cucumber Yogurt
Crispy, smashed spiced beef patties served on pita with cooling yogurt. A modern twist on traditional kofta that's quick and delicious.
Details
Ingredients
- 1 lb ground beef (80/20)
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 cup parsley, chopped
- 4 pita breads
- 1 cup greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- Lemon juice
Instructions
- 1
Mix yogurt, cucumber, garlic, lemon juice, and salt. Chill.
- 2
In a bowl, mix beef, spices, parsley, salt, and pepper.
- 3
Form beef into 4 large balls.
- 4
Heat a cast-iron skillet over high heat.
- 5
Place meat balls in skillet and smash flat with a spatula (like a smash burger).
- 6
Cook 3-4 minutes per side until deeply charred and crispy.
- 7
Serve on warm pita topped generously with cucumber yogurt.
About This Recipe
A vibrant culinary crossroads where Middle Eastern tradition meets modern convenience, Smashed Beef Kebab offers a delightful textural and flavor experience. Drawing inspiration from classic kofta — spiced ground meat patties or skewers enjoyed across the Levant and beyond — this recipe reimagines the preparation by employing a 'smashing' technique. Instead of shaping cylinders, the ground beef, infused with aromatic cumin, coriander, and a whisper of cinnamon, is pressed flat against a hot pan. This creates an exceptionally crispy, almost lacelike crust, contrasting beautifully with the tender, juicy interior. The resulting patties are then nestled into warm pita bread, serving as a savory canvas for the cooling, tangy cucumber-yogurt sauce. This yogurt, brightened with fresh garlic and lemon, provides a crucial counterpoint to the rich, spiced beef, echoing the refreshing role of traditional labneh or tzatziki. It's a quick, weeknight-friendly meal that doesn't compromise on the authentic, layered flavors characteristic of the region, making it an instant crowd-pleaser.
Tips & Tricks
- • To achieve the crispiest 'smash,' ensure your pan is very hot before adding the beef. Press each patty firmly and evenly with a spatula for the first 30-60 seconds, then resist the urge to move it until a deep brown crust forms, about 3-4 minutes per side.
- • For a delightful variation, swap the ground beef for ground lamb or a mix of lamb and beef. You could also mix a tablespoon of finely minced onion or a pinch of sumac into the beef mixture before cooking for added depth.
- • The cucumber-yogurt sauce can be made up to a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully and makes assembly quicker on a busy weeknight.
- • Serve these smashed kebabs not just in pita, but also alongside a vibrant Fattoush salad or a simple bowl of fluffy couscous. A sprinkle of fresh mint over the yogurt or a drizzle of good quality olive oil can also elevate the presentation and flavor.
Nutrition Facts
Per serving (approximate)