Ugandan Kababs

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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  • 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.