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2 pounds ground
1 cup - plain yogurt
1 small jalapeno pepper, seeded and finely chopped
3 tbsp - chopped fresh
3 slices whole
3 eggs, beaten
1 tbsp - worcestershire sauce
1.5 cups - dry bread crumbs
1 cup - canned, deep fried, dried
2 tbsp - minced fresh
1/2 tsp - ground cumin
1/2 tsp - coarsely crushed
4 tbsp - chopped fresh
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.