Ugandan Kabobs

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READY IN: 45mins
SERVES: 16
YIELD: 64 kabobs
UNITS: US

INGREDIENTS

Nutrition
  • 3
    slices whole wheat bread, about 1/2 " thick
  • 3
    large eggs, whisked
  • 1 12
    cups fine dry breadcrumbs
  • 1
    cup deep fried dried onions
  • 4
    cloves garlic, finely chopped
  • 1
    tablespoon finely grated fresh gingerroot, peeled
  • 12
    teaspoon ground cumin
  • 12
    teaspoon coriander seed, coarsely crushed
  • 4
    tablespoons finely chopped fresh parsley
  • 1
    medium jalapeno pepper, seeded and finely chopped
  • 3
    cups vegetable oil, for frying
  • SAUCE FOR DIPPING
  • 14
    teaspoon salt
  • 1
    small jalapeno pepper, seeded and finely chopped
  • 3
    tablespoons finely chopped fresh parsley
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DIRECTIONS

  • 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.
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