Uganda: Kabobs


3 slices whole wheat bread, about 1/2 ” thick
3 large egg, whisked
1 tablespoon Worcestershire sauce
1 1/2 cups fine dry breadcrumb
1cup deep fried dried onions
4 cloves garlic, finely chopped
1 tablespoon finely grated fresh gingerroot, peeled
1/2 teaspoon ground cumin
1/2 teaspoon coriander seed, coarsely crushed
4 tablespoons finely chopped fresh parsley
1 medium jalapeno pepper, seeded and finely chopped
2 lbs lean ground beef
3 cups vegetable oil, for frying
Sauce for Dipping:
1 cup plain yogurt
1/4 teaspoon salt
1 small jalapeno pepper, seeded and finely chopped
3 tablespoons finely chopped fresh parsley


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.