Smashed Beef Kebab With Cucumber Yogurt
Updated December 8, 2025
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups full-fat or low-fat Greek yogurt (about 16 ounces)
2 mini cucumbers (about ½ pound), grated on the large holes of a box grater
3 tablespoons finely chopped mint, plus mint leaves for serving
1 large garlic clove, finely grated
1 pound ground beef (preferably 80 percent lean) or ground lamb
1 small yellow onion, grated on the large holes of a box grater (see Tips)
½ teaspoon ground turmeric
2 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
¼ cup walnut halves or pieces, or both (see Tips)
2 tablespoons raisins or dried cranberries
Pomegranate molasses, optional, for serving
Warmed pita or white rice, for serving
Nutritional analysis per serving (4 servings)
38 grams carbs; 86 milligrams cholesterol; 563 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 1 gram trans fat; 2 grams fiber; 815 milligrams sodium; 35 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
- Step 2
Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
- Step 3
Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
- Step 4
Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
- Step 5
Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.
To minimize eye irritation while grating, use a chilled onion.
Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.
Private Notes
Comments
Fantastic technique for making a quick no-fuss version of kofte kebab. I made it last night and my family loved it. But next time I make it I’ll add typical kofte spices for a more authentic flavor. For this amount of meat, I’d add at least a teaspoon of ground allspice plus a half-teaspoon each of cayenne, cardamom, sumac, nutmeg, and paprika. Nonetheless, this recipe is easy and yields a tasty dish, but it has no Middle Eastern flavor.
@Peter Dobbin Kofteh is fine but this is a play on Kubideh which is traditionally, basically salted meat mixed with finely grated (almost juiced!) onions, then shaped on flat skewers and grilled over coals. This grilled meat is served over polo or chelo rice, an egg, and sumac. This dish seems to be a good, fast take on this traditional Persian dish.
@Super Easy & Delicious! Instead of grating onions, I cut them and put the pieces in a blender with a little water. It’s much easier.
Made twice, second time with more spices as suggested. Delicious both times, but spices definitely elevated it in both aroma and taste! Used pistachios and cranberries and drizzled with pomegranate molasses, which also added a nice sweet/sour tang. I also prefer dill to mint in a tzatziki, so used that instead.
While I've never made this exactly to spec, it's still one of my favorite recipes on this site. As so many other commenters, I followed recs to add allspice, cayenne, cardamom, sumac, nutmeg, and paprika (for me, smoked). I'm allergic to walnuts, so I subbed pistachios, which were lovely. Instead of serving over rice, I served over greens, with the yogurt sauce (halved) as dressing. Makes an absolutely delightful salad. NYT did a whole series on saladizing and missed an elite candidate IMO.
Made this with ground lamb from McCalls for all you LA people and wowwwww. Zero leftovers. Also added lemon zest to the yogurt, threw some pomegranate seeds on there at the end since I didn’t have the molasses (who does amirite) and rolled everything into some lefse from Trader Joe’s. 11/10