ugandan kabobs

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.