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.