Ugandan Kabobs recipe
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Ingredients
- 1 cup plain yogurt ¼ 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 ½ cups dried bread crumbs 1 cup French-fried onions 3 cloves garlic, minced 2 tablespoons minced fresh ginger root ½ teaspoon ground cumin ½ 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
Nutrition Info
- 382.1 caloriescarbohydrate: 17.4 gcholesterol: 84 mgfat: 28.1 gfiber: 1 gprotein: 13.6 gsaturatedFat: 9.3 gservingSize: -sodium: 329.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Ugandan Kabobs
Directions
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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.