Ugandan Kabobs Recipe

Ingredients <br>- 1 cup plain yogurt <br>- 1/4 teaspoon salt <br>- 1 jalapeno pepper, seeded and minced <br>- 3 tablespoons chopped fresh parsley <br>- 3 slices whole wheat bread <br>- 3 eggs, beaten <br>- 1 tablespoon Worcestershire sauce <br>- 1 1/2 cups dried bread crumbs <br>- 1 cup French-fried onions <br>- 3 cloves garlic, minced <br>- 2 tablespoons minced fresh ginger root <br>- 1/2 teaspoon ground cumin <br>- 1/2 teaspoon coarsely crushed coriander seed <br>- 4 tablespoons chopped fresh parsley <br>- 1 jalapeno pepper, seeded and minced <br>- 2 pounds ground beef <br>- 3 cups vegetable oil for frying <br><p></p>Directions <br>step 1: In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside. <br>step 2: 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. <br>step 3: Roll mixture into balls the size of walnuts. <br>step 4: 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. <br>

Ingredients
- 1 cup plain yogurt
- 1/4 teaspoon salt
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 3 slices whole wheat bread
- 3 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups dried bread crumbs
- 1 cup French-fried onions
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarsely crushed coriander seed
- 4 tablespoons chopped fresh parsley
- 1 jalapeno pepper, seeded and minced
- 2 pounds ground beef
- 3 cups vegetable oil for frying

Directions
step 1: In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
step 2: 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.
step 3: Roll mixture into balls the size of walnuts.
step 4: 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.

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