Ugandan Kabobs Recipe

In a mixing bowl mix together yogurt salt small jalapeno pepper and 3 tablespoons chopped parsley. Set dipping sauce aside.

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.

Roll mixture into balls the size of walnuts.

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.