How to make perfect Kebabs at home
By William Muthama, April 7, 2026Kebabs are a popular and delicious snack enjoyed by many in Kenya. Often sold at roadside stalls, markets, and small eateries, they are loved for their juicy meat, savoury seasoning, and satisfying bite.
Unlike the skewered mishkaki you might see elsewhere, Kenyan street-style kebabs are usually small, deep-fried snacks with a crispy, crunchy coating, easy to eat on the go and packed with flavour.
Choosing and preparing the meat
The most common meat for Kenyan kebabs is beef, though chicken or goat can also be used. Using minced meat with a little fat keeps the kebabs juicy and tender after frying. Fresh ingredients are key, so always pick meat that looks good and smells fresh.
Start by mixing the minced meat with finely chopped onions, garlic, coriander (dhania), spices, and breadcrumbs.
This mixture should be kneaded well until sticky and combined. Adding a beaten egg helps the kebabs hold together while frying. Fry a small tester to check the seasoning before shaping the rest.
Shaping, coating and frying
Take small portions of the mixture, about the size of a golf ball, and roll them into oval or sausage shapes. Let them chill in the fridge for 20–30 minutes to firm up. This prevents them from breaking while coating and frying.
Set up stations with flour, beaten eggs, and optional breadcrumbs. Roll each kebab in flour, dip it in egg, and repeat a couple of times for a thick, crispy, and crunchy coating.
Heat the oil to medium and fry the kebabs in batches for 4–6 minutes until golden brown. Drain on paper towels to remove excess oil.
Serve your kebabs hot with tomato sauce, or alongside chips. They’re perfect for snacks, parties, or a quick homemade treat. You can even freeze uncooked shaped kebabs to fry later.
With these simple steps, you can make authentic Kenyan-style kebabs at home, crispy and crunchy on the outside, juicy on the inside, and bursting with flavour.