Persian Smashed Beef Kebab with Cucumber Yogurt

• •2 cups Greek yogurt (full-fat or low-fat)
• •2 mini cucumbers (about ½ lb, grated)
• •3 tbsp fresh mint (finely chopped, plus whole leaves for serving)
• •1 garlic clove (large, finely grated)
• •1 tsp kosher salt (divided: some for yogurt, some for meat)
• •1 lb ground beef (80% lean preferred, or ground lamb)
• •1 small yellow onion (grated)
• •0.5 tsp ground turmeric
• •0.25 tsp black pepper (freshly ground)
• •0.25 cup walnuts (halves or pieces)
• •2 tbsp raisins (or dried cranberries)
• •1 tbsp pomegranate molasses (optional, for drizzling)

Instructions

1. 1

   Prepare the Yogurt: In a medium bowl, combine the yogurt, grated cucumbers, chopped mint, and grated garlic. Mix well and refrigerate until ready to serve.

2. 2

   Season the Meat: In a separate bowl, combine the ground beef (or lamb), grated onion, turmeric, 1 teaspoon of the salt, and the black pepper. Mix with your hands until well combined.

3. 3

   Smash and Sear: Heat a large, heavy-bottomed pan (cast-iron is best) over medium-high heat. Once hot, pull the meat apart into large, irregular chunks and drop them into the skillet. Do not stir immediately. Let them cook undisturbed for about 6 to 8 minutes, until the bottoms are deeply charred and crispy (this is the "smashed" effect).

4. 4

   Add Crunch: Use a wooden spoon to break the meat into smaller pieces. Add the walnuts and raisins to the pan. Cook for another 2 to 3 minutes, stirring often, until the meat is fully cooked and the walnuts are toasted.

5. 5

   Assemble: Remove the yogurt from the fridge and season it with the remaining salt (about 1 teaspoon, or to taste). Spread the yogurt onto a serving platter. Top with the hot, crispy beef mixture.

6. 6

   Serve: Drizzle with pomegranate molasses (if using) and garnish with extra mint leaves. Serve with warmed pita or rice.

Tips & Notes

• •Chill the onion before grating it to prevent eye irritation
• •For extra flavor, let the seasoned meat mixture rest in the refrigerator for 30 minutes before cooking
• •If you can't find pomegranate molasses, substitute with balsamic vinegar mixed with a touch of honey
• •The yogurt sauce can be made up to 2 days ahead and stored in the refrigerator