Kenyan Style Lamb Kebabs #Shorts

Minced lamb spiced and fried to perfection — served with zesty kachumbari and a dash of pili pili for that fiery finish. Who else loves their kebabs with a crunch? #KenyanKebabsRecipe

Ingredients:
400gms minced lamb
1 small onion, finely chopped
1 tsp ginger and garlic, minced
2 tbsp chopped coriander
2 tsp Tropical Heat Ground Barbque Seasoning
½ – ¾ cup bread crumbs
1 egg
Salt to taste
2 extra eggs, beaten
¼ cup all purpose flour, for rolling
Oil, for deep frying

Method: Add the minced meat, onions, ginger, garlic, coriander, barbeque seasoning, bread crumbs, egg and salt in a bowl and mix nicely. Grab a small portion of the meat, roll into a log, roll into some plain flour, dip into the eggs and then deep fry for 5-8 minutes on a medium flame.
Take out on a kitchen towel to drain excess oil and serve with kachumbari and a pili pili sauce.

These are Kenyan style kebabs and to make them finely minced lamb is mixed with onions, garlic, ginger, chopped coriander and warming blend of spices like the tropical heat barbecue seasoning, breadcrumbs and egg and salt. The mixture is then shaped into small logs rolled into some plain flour and then dipped in beaten eggs for a golden crust and shallow fried until crisp and sizzling. The result is juicy aromatic kebabs with a slight crunch. Often served with a squeeze of lime, fresh kachumbari, and a side of palipidi