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Kenyan Kebabs Recipe

Kenyan Kebabs Recipe

SnackKenyanNon-VegetarianSpicyMedium40 min work

Submitted by Sanjay Patel

Source: www.youtube.com

Ingredients

Scale
  • 1 2/3 lb Minced meat
  • 4 Onions
  • 2 tablespoons Cooking oil
  • thumb-sized Ginger
  • 5-6 cloves Garlic
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Black pepper
  • 1 Seasoning cube
  • Salt
  • 2 Green bird's eye chilies
  • large bunch Fresh coriander
  • 1/2 Lemon
  • 4 Bread slices
  • 2 medium Tomatoes
  • 1 Cucumber
  • 3-4 Eggs
  • 1 cup All-purpose flour
  • Cooking oil
  • Choma sauce
  • Sweet chili sauce
  • Lime

Instructions

  1. 1.
    Place a small pot over medium flame, then add 2 tablespoons of cooking oil.
  2. 2.
    Add three large diced onions to the pot and sauté them.
  3. 3.
    Add a thumb-sized amount of grated ginger and approximately 5 to 6 cloves of grated garlic.
  4. 4.
    Add 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cumin, 1/4 teaspoon of black pepper, and one seasoning cube to the onions and spices.
  5. 5.
    Add a little bit of salt to taste.
  6. 6.
    Sauté the spices and onions together until the onions are soft.
  7. 7.
    Add two diced green bird's eye chilies (optional) and stir them in.
  8. 8.
    Turn off the flame and garnish with lots of chopped coriander, then stir well.
  9. 9.
    In a big bowl, transfer 1 2/3 lb of minced meat.
  10. 10.
    Add a little bit more salt to fully season the kebabs.
  11. 11.
    Squeeze in the juice of half a lemon to brighten up the flavors.
  12. 12.
    Add the very flavorful cooked onion mixture to the minced meat.
  13. 13.
    Soak a slice of bread in water, squeeze out the excess water, and transfer it to the bowl with the meat.
  14. 14.
    Repeat the process for the remaining three slices of bread.
  15. 15.
    Mix all the ingredients in the bowl by hand until fully combined. The bread will help keep the kebabs moist.
  16. 16.
    Grab a handful of the mixed meat, form it into a tightly packed log, which is the Kenyan signature kebab style.
  17. 17.
    Roll the meat log to ensure it's well-packed and then transfer it to a plate.
  18. 18.
    Pick some more meat mixture, and repeat the process of forming logs until all the meat is used, ensuring even-sized kebabs.
  19. 19.
    To prepare the kachumbari, start by peeling and thinly slicing an onion.
  20. 20.
    Dice the sliced onion and transfer it to a bowl.
  21. 21.
    Pick two medium tomatoes, remove the pits, cut them in half, and thinly dice them.
  22. 22.
    Transfer the diced tomatoes to the bowl with the onions.
  23. 23.
    Finely dice the fresh coriander and add it to the onions and tomatoes.
  24. 24.
    Dice one cucumber (optional) and add it to the other kachumbari ingredients.
  25. 25.
    Add salt to taste to the kachumbari mixture.
  26. 26.
    Mix all the kachumbari ingredients together to let the flavors marinate and soften, as the salt will draw water from the vegetables.
  27. 27.
    Crack three eggs into a bowl and whisk them well with a fork to prepare the egg wash.
  28. 28.
    Place a pan with cooking oil over medium heat, making sure there's enough oil to fully submerge the kebabs.
  29. 29.
    Take a meat log, dust it with all-purpose flour, shaking off the excess, and transfer it to a plate.
  30. 30.
    Repeat the dusting process for all the meat logs, preparing them for frying.
  31. 31.
    Dip a flour-dusted meat log into the whisked egg wash, shaking off the excess egg.
  32. 32.
    Carefully place the egg-coated kebab into the hot cooking oil.
  33. 33.
    Repeat dipping and frying for the next few kebabs, placing them into the pan.
  34. 34.
    Once added, fry the kebabs for about a minute on each side until they are golden brown, ensuring the oil is not too hot so they cook thoroughly on the inside.
  35. 35.
    After about two minutes, use a skimmer to scoop out the first round of cooked kebabs, shake off excess oil, and transfer them to a plate.
  36. 36.
    Repeat the frying process for the next round of kebabs.
  37. 37.
    Fry the second round of kebabs until golden brown, then remove them from the oil, shaking off the excess.
  38. 38.
    Add the last round of raw kebabs to the pan and fry until golden brown.
  39. 39.
    Once all kebabs are initially fried, you can create layers by double-frying them: place the cooked kebabs back into the egg wash.
  40. 40.
    Drain off the excess egg wash and transfer the kebabs into the hot cooking oil for a second fry until golden brown.
  41. 41.
    Remove the re-fried kebabs from the oil, shake off the excess, and transfer them to a plate.