These are not actually kabobs, they are actually chicken and split pea patties. Serve with version 1 of Fehma’s rice (instructions earlier in chapter).
Cover split peas with water in large pot and boil until soft (approximately 30 minutes). Meanwhile, cook chicken in oil (a couple tablespoons) until done. When both peas and chicken are cooked, combine together and mash with a potato masher to make a thick paste. Add the chili peppers and the onion to pea/chicken paste. Add garam masala, red chili pepper powder, and salt. Form into 2” round patties (make sure to press together firmly to prevent patty from falling apart). Add a small amount of water to eggs; dip each patty into the egg wash mixture before frying, to just barely coat patty. Heat approx 1/4 cup of oil in a frying pan; fry each patty until golden brown, turning once.