Smashed Beef Kebab with Cucumber Yogurt

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Serves 3

Cook this

Ingredients

• 340 g Greek yogurt (full-fat or low-fat; griechischer Joghurt)
• 0.5 cucumber (about 170 g, grated on the large holes of a box grater; Gurke)
• 9 g mint (finely chopped; Minze; leaves, for serving)
• 1 garlic cloves (large, finely grated; Knoblauchzehen)
• 340 g ground beef (preferably 20% fat; or ground lamb; Rinderhackfleisch)
• 1 onion (small, grated on the large holes of a #box grater{}; Zwiebel)
• 1 g turmeric (Kurkuma)
• 4 g salt (Salz)
• black pepper (schwarzer Pfeffer)
• 22 g walnuts (halves or pieces; or pistachios or pine nuts; Walnüsse)
• 15 g raisins (or dried cranberries; Rosinen)
• 3 pita bread (or serve with rice; Pitabrot)
• 10 ml pomegranate molasses (optional; Granatapfelsirup)

Steps

1. In a medium bowl, stir together Greek yogurt (340 g), cucumber (0.5), mint (6 g), and garlic cloves (1). Chill until serving.
2. In a second medium bowl, mix ground beef (340 g), onion (1), turmeric (1 g), salt (2 g), and plenty of black pepper until well combined.
3. Heat a large cast-iron skillet over medium-high heat until very hot. Using two spoons or your hands, drop the beef into the pan in large, rough chunks. Leave it alone for ⏲ 6–8 minutes, until the underside is charred and crisp and the sides are browned at least halfway up.
4. Toss the meat with a wooden spoon, breaking up any very big pieces. Add walnuts (22 g) and raisins (15 g) and keep cooking, stirring often, ⏲ 2–3 minutes more, until the meat is done to your liking and the walnuts are toasted.
5. Meanwhile, warm pita bread (3) in a toaster or on the oven rack.
6. Take the yogurt out of the fridge and stir in salt (2 g). Spread it across a serving platter and pile the crispy beef on top. Drizzle with pomegranate molasses (10 ml), scatter over mint (3 g), and serve with the warm pita.