Kürdan Kebabi with Pilaf – Beef Skewers with Rice

5 from 2 votes
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 257 kcal


Kürdan Kebabi:

  • 800 g Ground beef
  • 3 Pc. Onions
  • 0,5 bunch Parsley
  • 2 Pc. Eggs
  • 2 tbsp Oil
  • 3 Pc. Garlic cloves
  • Breadcrumbs
  • Salt
  • Pepper
  • 2 tbsp Cumin
  • 2 tbsp Chili
  • 4 Pc. Eggplant fresh
  • 1 Can Sieved tomatoes
  • 1 Pc. Paprika
  • Cherry tomatoes
  • Toothpick


  • 2 tbsp Butter
  • 3 tbsp Oil
  • 1 Cup Kritharaki (soup noodles)
  • 600 g Basmati rice
  • Salt
  • 500 ml Water


Kürdan Kebabi:

  • Peel and grate the onions. Chop the parsley and place in a bowl with the onions and minced meat.
  • Put the eggs, oil, salt, pepper, cumin, chilli and three pressed garlic cloves in the bowl. Breadcrumbs are gradually mixed into the mass. Now knead everything well.
  • Now shape the mixture into small kofte balls. Wash the aubergines, peel a third and cut into long slices. Fry the slices briefly on both sides and place on a plate with kitchen roll to drain.
  • Cut the paprika into cubes and halve the cherry tomatoes. Roll the köfte balls into the aubergine slices and skewer them with the toothpicks.
  • Skewer a pepper cube and a cherry tomato each on the roll and place the finished roll in the baking dish.
  • Put the tomatoes in a bowl, season with mint and salt and spread over the kürdan kebabı. Bake at 180 ° for approx. 40 to 50 minutes.


  • Rinse and drain the rice until the water runs clear. Fry the kritharaki in oil and butter until golden brown.
  • Put the washed rice in the pan and fry a little with the soup noodles. Now pour the lukewarm water over the rice and season with salt.
  • Stir the rice well, close the lid and let the water boil over low heat.


Serving: 100gCalories: 257kcalCarbohydrates: 22.9gProtein: 10.2gFat: 13.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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