Ugandan Kabobs

by 13/04/2016 10:57:00 0 comments 1 Views
Ugandan Kabobs
Ugandan Kabobs


  • 1 cup plain yogurt
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons chopped fresh parsley
  • 3 slices whole wheat bread
  • 3 eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups dried bread crumbs
  • 1 cup French-fried onions
  • 3 cloves garlic,
  • minced 2 tablespoons minced fresh ginger root
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarsely crushed coriander seed
  • 4 tablespoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced
  • 2 pounds ground beef
  • 3 cups vegetable oil for frying
  • In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley.
  • Set dipping sauce aside.

Soak bread slices in water for 3 minutes.


Remove from water, and squeeze out excess moisture. Crumble into a large bowl.

Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper.

Add ground beef, and work in with your hands until well mixed.

Roll mixture into balls the size of walnuts.

Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C).

Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes.

To check for doneness, cut one in half to see if cooked through; it should be cooked in the center.

Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain.

Insert a toothpick into each meatball for serving and dipping.

Serve hot or cold with dipping sauce.