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Ugandan Kabobs

Ugandan Kabobs

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
William Anatooskin

William Anatooskin

This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook "From Uncle Bill's Kitchen".

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
  2. 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.
  3. Roll mixture into balls the size of walnuts.
  4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees 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.
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Reviews

JJOYCE1MINDSPRING
18

JJOYCE1MINDSPRING

9/30/2003

We served this with rice and it was great. The taste was a bit different, but we loved it by the second or third bite. The sauce is key. Not sure why it's called Kabobs and not Meatballs.

donk
9

donk

9/19/2005

this dish is terrific. I altered the recipie somewhat-omitted soaked bread, used just one egg, forgot the jalepeno, switched cilantro for parsley and baked instead of fried the meatballs-still turned out fantastic.

ILOVEFOOD!
9

ILOVEFOOD!

7/7/2007

These were really good. At first I didn't know if they were worth all the prep, but after they were gone I couldn't stop dreaming about them :-). The only thing I would change--I know the yogurt sauce is probably more authentic but after I ran out I just used ranch dressing and like it much better. All a matter of taste. *** An addition--I'm trying to be more healthy and tried this recipe again but with half ground turkey and baking on a cookie sheet instead of frying. I also substituted the fried onions for chopped fresh ones. Still good and I'm sure a lot less fat.

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