UGANDAN KABOBS
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.
Provided by William Uncle Bill
Categories Meat
Time 45m
Yield 64 kabobs, 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 540.8, Fat 48.8, SaturatedFat 8.4, Cholesterol 78.5, Sodium 207.4, Carbohydrate 11.3, Fiber 1, Sugar 1.9, Protein 15.1
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