KENYAN KEBAB KICHAKA STYLE

Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular around the world. 

INGREDIENTS:

300g of minced beef

1/2 a cup of bread crumbs

1 cup of chopped spring onion

1 red onion, diced

1/2 a cup of dania stems

1 teaspoon of black pepper

1 teaspoon of cumin

1/2 a teaspoon of thyme

3 eggs

5 cloves of garlic, minced

1. 
   
2. PREPARATION:
3. put the onions plus dhania stems to cook. Once softened and fragrant. I used two kinds of onions since they pack a load of flavor. Spring onion are what our grocery refer to as kitunguu matawi and you can very readily get locally. Once done, remove from heat and set aside.
4. 
   
5. In a bowl, add the meat, followed by one egg (The other two will be used in the coating), breadcrumbs, the cooked onions, the thyme, cumin and pepper. The bread crumbs and the eggs act as your binding ingredients; meaning they are the ones that hold the kebab together. Some people may prefer not to include either, but I like having both. To prevent them from being dense, when rolling I do not do so too tightly. Incase you need guidance on this,https://www.youtube.com/watch?v=yEry_JPRkjE
6. 
   
7. Mix everything once completely combined. Roll them into sausage shaped pieces and set aside. Remember, do not roll them too tightly. You are also free to roll them as large or as long as you fancy, I just prefer having mine as minis and that way they also get to cook really fast.
8. 
   
9. The coating is made with eggs. Remember we started with three eggs-  One went into the meat mixture (3 eggs – 1 egg = 2 eggs) – and the remaining two are for the coating . Traditionally, just eggs only. But you know we always have to go the extra mile here! For the egg mixture, crack your eggs in a bowl, and whisk them together with your minced garlic. Dip the kebab and once coated, fry in some oil on medium low heat. Dip the cooked kebab again and repeat the process for about three times until the coating is thick and crispy.
10. 
    
11. The more times you dip and fry the kebab, the crispier the coating will be. Mine went for three rounds. Make sure you keep your heat medium low for the first two rounds, then medium high on the last round so that it cooks through completely and browns well on the outside. Do not loose control over how you regulate your heat.

Remove from the heat and serve with your favorite condiment.