Chicken Khebab

Ingredients

Left over Grilled chicken - 1 and 1/2 cups(minced/shredded)
Green/spring onions - a few bunches (finely chopped)
Habanero pepper - 3pieces(chopped thinly)
Bell pepper - 1small size(chopped thinly)
Mint leaf - 1tbsp when chopped
Ginger - thumbnail size (minced/crushed)
Garlic - 3pieces (minced/crushed)
Egg - 3pieces(large)
Gram/besan flour - 1/4 cup and 3tbsps
Cooking oil - 1litre
Seasoning salt - to taste

Note: all listed spices are optional and can be substituted
If you have no mincer for your chicken you can use the grater to mince it or          shred it with your hands.

Method

- In a bowl mix shredded chicken + spring onion + bell pepper + habanero pepper + mint leaf + garlic + ginger + spices (garam, cumin, red ground pepper) + 1/4tsp salt + 3tbsps gram flour + one egg.
- Take a sizeable ball of the chicken mix and mould into a medium sized cylindrical shape. (The thickness should be of choice but just enough to cook well. The final shape is sausage like).
- Coat/roll it on the gram flour mix on dusted surface or tray. (I got six pieces of kebab)     

- Heat oil on medium heat in a deep frying pan (should not be too hot to avoid burning before well cooked),
- Pick a Kebab and coat it with egg and deep in oil, gently. (I fried up to 3 pieces at a go to allow spacing and all round cooking).
- Flip often to cook well.
 - Remove when lightly browned/well cooked.
- You can serve it at this stage or move to the next stage for a more crispier finish

- Crack another egg in a bowl.(you can use the same bowl as before).
- Heat up oil.
- Coat the already cooked kebabs in the egg for a second time.
- Flip/turn to cook it all round.
- The result is a a more crispier, golden looking and delicious kebabs.
- Put on a kitchen napkin/towel  to drain excess oil.

Serve as you wish.

Served with fried yam and vegetable salsa(kachumbari)