Directions
Directions
- Season the beef by gently mixing the meat with the grated garlic, cumin, coriander, smoked paprika, salt and pepper in a medium bowl.
- Do not overwork the beef.
- Divide the seasoned beef into 4-6 equal portions by rolling them into loose, round balls.
- Heat a heavy cast-iron skillet or griddle over high heat until smoking.
- Drizzle with olive oil.
- Place 2-3 beef rounds into the pan, leaving plenty of space between them.
- Flatten into a thin, uneven patty using a burger press or heavy spatula.
- Press down firmly for 10 seconds to ensure a good crust forms.
- Cook until crispy, approximately 2-3 minutes until the edges are deeply browned and crispy.
- Flip and cook the other side for 1 more minute minute until fully cooked through.
- Repeat with the remaining beef balls.
- Spread a generous layer of the chilled cucumber yogurt onto a serving plate or flatbread.
- Top with the hot, crispy smashed beef kabobs.
- Garnish with pickled onions and fresh herbs.
Ingredients
Ingredients
- 1 Lb Ground Beef
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Mild Smoked Spanish Paprika
- 1 Tbsp Olive Oil
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Directions
Directions
- Mix the Greek yogurt, squeezed cucumber, chopped herbs, lemon juice, grated garlic, and salt in a bowl.
- Taste and adjust the salt if needed.
- Set aside in the fridge to chill.
Ingredients
Ingredients
- 1 Cup Greek yogurt
- 1/2 Cup Cucumber - Grated
- 2 Tbsp Dill Weed (or Mint) - Chopped
- 1 Tbsp Lemon Juice
- 1 Clove Garlic - Grated
- 1/2 Tsp Salt
