Ugandan Kabobs Recipe
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"This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook "From Uncle Bill's Kitchen"."
Original recipe yield: 16 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 16
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Ugandan Kabobs INGREDIENTS:
- 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
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Ugandan Kabobs DIRECTIONS:
- 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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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