You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Kenyan Mutton Kebabs- Restaurant Style

There’s something special about Kenyan Mutton Kebabs and it has to do with the egg coating. These are a street food staple all across East Africa and a great snack for parties. I have used minced mutton for this recipe but feel free to use any other types of minced meat. I also used curry powder to keep the flavours simple but you can add any other herbs and spices that you may like.



1 tbsp Canapure Canola Oil
1 onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
400 gms lamb, minced (80% lean meat + 20% fat)
1 cup coriander leaves, chopped
Salt to taste
3-4 tbsp plain flour
2 eggs, beaten
Canapure Canola Oil, for shallow frying


Heat oil in a pan and add the onions, garlic, ginger and curry powder. Toss for 1 minute until the onions soften.
In a bowl, mix together minced meat, softened onion mixture, salt to taste and coriander leaves. You can use your hands to mix the meat well.
Using your hands, take about 1/2 cup of the meat into your palms and press into a ball. Flatten it out using your palms into a sausage shape.
Roll the kebab into plain flour and then into the eggs.
Shallow fry for 10 minutes, making sure to turn the kebab in between for even cooking. Drain on a paper towel and serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pika Chakula
Close Cookmode