Kebabs are a really amazing snack and are mostly found in fast food restaurants near the sausages and samosas. I don't think I've every dared try the restaurant version hence I decided to make some at home with what I had at hand.
Kenyan Kebabs are very different from other Middle East or Mediterranean Kebabs and it took a bit more research to get the kind of Kebab I desired to prepare. Kenyan Kebabs differ from other Kebabs in that they are fried with a coating of eggs giving it a spongy brownish outward covering. Other kebabs are made of meat, egg, breadcrumbs and a few other spices and all these are combined together and either grilled or fried whole... you will basically end up with a long sausage like structure filled with meat and spice while in the former (Kenyan Kebabs), you'll end up with a sponge-like sausage structure with meat inside. How Kenyans came up with this kind of Kebab, I don't know!
I made my Kebabs by combining lean beef and a few beef sausages, a number of spices and slightly fried onions in garlic and ginger to make these snacks tasty. You could add chilli to yours but I didn't add any in mine because this was a snack that my son was to eat. But I do bet they really taste amazing with chilli. You could also make these and have a chilli dip on the side.
These babies took me all of 1 hr from the time I started to the time I finished frying the last batch. Depending on how fast you are with your hands, this may either take a longer or shorter time to make.
What I'd like you to note is that I don't use raw onions but sightly cook mine to remove the bitter taste that comes from bitting into a raw piece of onion. Some people cook their onions completely till they caramelise, but I chose to slightly fry mine with ginger and garlic to accentuate their flavour.
I added a pinch of Paprika and salt to my egg wash to remove the eggy taste. The best way to also ensure the egg taste completely goes after cooking the Kebabs is by ensuring that you completely cook the egg layer each time you dip them in the egg wash. I only dip mine three times before my Kebabs are ready. Other people do it more time (like 10) but I didn't have that kind of patience :-D!
Try as much as possible not to use extremely hot oil as the outside will cook and the inside will remain half done. On the other hand, if you use cold oil, the Kebabs will absorb the oil and you'll have an oily soggy Kebab at the end of your cooking session. The oil should just be hot enough.
They taste better the following day and if you can marinate them (store the combination in the fridge overnight to be cooked the following day), I think you'll get even better results.
How To Make Them: