Best 3 Ugandan Kabobs Recipes

UGANDAN KABOBS

Steps:

• In a bowl, soak bread slices in warm water for 3 minutes.
• Remove from water and squeeze out excess moisture.
• Crumble bread and place in a large mixing bowl.
• Add whisked eggs and Worcestershire sauce and mix well using a fork.
• Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper.
• Using a wooden spoon, mix well until thoroughly blended.
• Add lean ground beef and working with your hands, mix well until mixture is well blended.
• Roll meat mixture into balls about the size of walnuts.
• Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot.
• Carefully place about 12 kabobs at a time into the hot oil.
• Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying.
• To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through.
• Remove from oil using a slotted spoon and place kabobs on a plate with paper towelling to drain.
• Serve hot or cold with yogurt sauce.
• YOGURT SAUCE: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended.
• Deep fried dried onions are available in most East Indian grocery shops; these are preferred.
• They are also available in cans at most large grocery stores.

UGANDAN KABOBS

Steps:

• 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.

UGANDAN KABOBS

Steps:

• 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.