Ingredients

• 2 pounds ground beef
• 1 cup - plain yogurt
• 1 small jalapeno pepper, seeded and finely chopped
• 3 tbsp - chopped fresh parsley
• 3 slices whole wheat bread
• 3 eggs, beaten
• 1 tbsp - worcestershire sauce
• 1.5 cups - dry bread crumbs
• 1 cup - canned, deep fried, dried onions
• 3 cloves garlic, minced
• 2 tbsp - minced fresh ginger
• 1/2 tsp - ground cumin
• 1/2 tsp - coarsely crushed coriander seed
• 4 tbsp - chopped fresh parsley
• 1 large jalapeno pepper, seeded and finely chopped
• 3 cups - vegetable oil, for frying
• 1/4 tsp - salt

How to Make Ugandan Kababs

• Mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley (dipping sauce).
• 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 at 375 degrees F.
• Cook meatballs 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.
• Serve hot or cold with dipping sauce.