Kebab is a word of Arab origin now known throughout the world.
But each country has its own recipe for these meatballs.
Here is the recipe of the Swahili coast, for this very popular dish that is never missing in the hot tables from Lamu to Ukunda.

Ingredients:
1 onion
1 teaspoon of ground black pepper
Coriander
1 teaspoon of minced caraway
1 teaspoon of turmeric powder
Salt halls
1 Pilipil (green pierce)
250gg minced meat (kima)
1/3 cup of water 
6 tablespoons of breadcrumbs
Preparation:

Mix the ingredients, except minced meat and breadcrumbs.
Now add minced meat.
If the compound is not moist enough add a drop of milk or yoghurt, if it is too moist.
soaked, add some breadcrumbs.
Form the meatballs, lengthened in the way of kebabs.
Now place a pan on a medium heat cooker and add seed oil.
Once the oil is hot, add the kebabs. 
Cover the kebabs and leave to cook for about five minutes, but check every now and then.
Once cooked on one side, turn them into the pan and cover, cook over a low heat for about 5 minutes.
Serve with a sauce of yogurt, lime and coriander or with a chutney with tamarind.

Translated with www.DeepL.com/Translator