Difference between revisions of "Ugandan Kabobs"
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* 3 cups [[vegetable oil]] for frying | * 3 cups [[vegetable oil]] for frying | ||
| − | == | + | == Procedures == |
# In a mixing bowl, mix together [[yogurt]], [[salt]], small [[jalapeño pepper|jalapeno pepper]], and 3 tablespoons chopped [[parsley]]. Set dipping sauce aside. | # In a mixing bowl, mix together [[yogurt]], [[salt]], small [[jalapeño pepper|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. | # Soak bread slices in [[water]] for 3 minutes. Remove from [[water]], and squeeze out excess moisture. Crumble into a large bowl. | ||
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# Heat 3 cups of [[oil]] in a large, deep, heavy bottomed frying pan until piping hot, about 375 °F (190 °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. | # Heat 3 cups of [[oil]] in a large, deep, heavy bottomed frying pan until piping hot, about 375 °F (190 °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. | ||
| − | [[Category:Ugandan | + | [[Category:Ugandan cuisine]] |
| − | [[Category:Ugandan Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Ugandan cuisine]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Skewer Recipes]] | [[Category:Skewer Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
| − | + | ||
[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Fried onion Recipes]] | [[Category:Fried onion Recipes]] | ||
Latest revision as of 17:14, 29 June 2012
Ingredients
- 1 cup plain yogurt
- ¼ teaspoon salt
- 1 jalapeño pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 3 slices whole wheat bread
- 3 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1½ cups dried bread crumbs
- 1 cup French-fried onions
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- ½ teaspoon ground cumin
- ½ teaspoon coarsely crushed coriander seed
- 4 tablespoons chopped fresh parsley
- 1 jalapeño pepper, seeded and minced
- 2 pounds ground beef
- 3 cups vegetable oil for frying
Procedures
- 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 jalapeño 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 °F (190 °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.
