Ugandan Kabobs Recipe
Cook Time: 20 minutes
Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Yield: 64 kabobs
Category: Meat
Keywords: Asian, Indian, Less than 60 Minutes, For Large Groups, Deep Fried, Easy
Description:
During our travels to Fiji, I fell in love with East Indian cooking. I developed this recipe in 1994, and it made a big hit with our East Indian friends. This recipe is not difficult to make, takes a bit of time preparing, but the results are great.
Ingredients:
- 3 eggs
- 3 tablespoons Worcestershire sauce
- 1 clove garlic, chopped
- 1 1/2 teaspoons ground cumin
- 1 tablespoon fresh parsley, chopped
- 1 cup lean ground beef
- 4 tablespoons plain yogurt
- 1/2 teaspoon salt
- 1/2 cup fresh parsley, chopped
- 4 slices bread
- 1/2 cup deep-fried dried onions
- 1 tablespoon grated fresh ginger root
- 2 teaspoons crushed coriander seeds
- 3 tablespoons chopped Jalapeno pepper
- 1/4 cup bread crumbs
- 1 cup vegetable oil (for frying)
Instructions:
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In a bowl, soak bread slices in warm water for 3 minutes.
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Remove from water and squeeze out excess moisture.
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Crumble bread and place in a large mixing bowl.
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Add whisked eggs and Worcestershire sauce and mix well using a fork.
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Add bread crumbs, deep-fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper.
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Using a wooden spoon, mix well until thoroughly blended.
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Add lean ground beef and working with your hands, mix well until the mixture is well blended.
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Roll meat mixture into balls about the size of walnuts.
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Heat 3 cups of vegetable oil in a large, deep, heavy-bottomed frying pan until piping hot.
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Carefully place about 12 kabobs at a time into the hot oil.
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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.
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To check for doneness, cut one kabob in half to make sure there is no red showing, and they are cooked through.
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Remove from oil using a slotted spoon and place kabobs on a plate with paper towel to drain.
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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.
Notes:
- 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.
Nutritional Information (Per Serving):
- Calories: 540.8
- Fat Content: 48.8g
- Saturated Fat Content: 8.4g
- Cholesterol Content: 78.5mg
- Sodium Content: 207.4mg
- Carbohydrate Content: 11.3g
- Fiber Content: 1g
- Sugar Content: 1.9g
- Protein Content: 15.1g
Review:
This recipe has an aggregated rating of 5 stars based on 1 review.
Enjoy these flavorful Ugandan Kabobs, inspired by East Indian cooking, for a delightful culinary experience!
