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Ugandan Kabobs

Rated as 4.36 out of 5 Stars
34

"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

30 m servings 382
Original recipe yields 16 servings

Directions

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  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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 382 calories; 28.1 17.4 13.6 84 329 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

I made this tonight, and although it was OK, it was missing some things. I didnt have fresh ginger, parsley, or a jalapeno so I substituted ginger spice, dried parsley, and a mix of green, yello...

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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.

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 t...

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 yogu...

Very good recipe. The meatballs are good hot or cold and the dipping sauce is quite good, too.

These were pretty good. They take a lot of work. I liked the dipping sauce, but no one else did. My husband and daughter ended up using BBQ sauce to dip them in. Proably wont make again

These are a good way to change things up with your appetizers. They are different and very delicious. I can't wait to serve them at our 'Final Four' party.

Used cilantro instead of parsley. Will make these again

I served this with a mushroom rice and the flavors of kabob and dipping sauce was very interesting. It reminded me of India kabobs that I've had before. I did substitute ground turkey for the be...

I made this tonight, and although it was OK, it was missing some things. I didnt have fresh ginger, parsley, or a jalapeno so I substituted ginger spice, dried parsley, and a mix of green, yello...