Ugandan Kabobs

Ugandan Kabobs Recipe - Delicious and Flavorful Kabobs from Uganda

Region / culture: Uganda | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Ugandan Kabobs are a delicious and flavorful dish that is perfect for any occasion. These meatballs are packed with spices and herbs, making them a tasty treat for your taste buds. The addition of yogurt in the dipping sauce adds a creamy and tangy element to the dish.

History

Kabobs are a popular dish in Uganda, often served at celebrations and gatherings. The combination of spices and herbs used in this recipe reflects the diverse culinary influences in Ugandan cuisine, making it a unique and flavorful dish.

Ingredients

1 cup plain yogurt
0.25 tsp salt
1 jalapeño pepper, seeded and minced
3 tbsp chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tbsp worcestershire sauce
1.5 cup dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tbsp minced fresh ginger root
0.5 tsp ground cumin
0.5 tsp coarsely crushed coriander seed
4 tbsp chopped fresh parsley
1 jalapeño pepper, seeded and minced
2 lb (907 g) ground beef
3 cup vegetable oil for frying

How to prepare

In a mixing bowl, combine yogurt, salt, small jalapeno pepper, and 3 tbsp chopped parsley. Set aside the dipping sauce.
Soak bread slices in water for 3 minutes. Remove from water and squeeze out excess moisture. Crumble into a large bowl.
Add eggs and Worcestershire sauce to the bowl and mix well.
Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tbsp parsley, and large jalapeño pepper.
Add ground beef and mix thoroughly using your hands.
Shape the mixture into walnut-sized balls.
Heat 3 cups of oil in a large, deep, heavy-bottomed frying pan until it reaches a temperature of 375°F (190°C).
Cook the meatballs a few at a time in the hot oil until they turn brown and crispy, which takes about 3 to 4 minutes. To check for doneness, cut one meatball in half to ensure it is cooked through; the center should be fully cooked.
Using a slotted spoon, remove the meatballs from the oil and place them on a plate lined with paper towels to drain.
Insert a toothpick into each meatball for serving and dipping.
Serve the meatballs hot or cold with the prepared dipping sauce.

Variations

You can use ground chicken or turkey instead of beef for a lighter version of this dish.
Add chopped nuts or dried fruits to the meatball mixture for added texture and flavor.

Cooking Tips & Tricks

Make sure to fully cook the meatballs in the hot oil to ensure they are cooked through.

- Soaking the bread slices in water helps to keep the meatballs moist and tender.

- Use fresh herbs and spices for the best flavor in this dish.

Serving Suggestions

Ugandan Kabobs can be served as an appetizer or as a main dish with rice or salad on the side.

Cooking Techniques

Frying the meatballs in hot oil ensures that they are crispy on the outside and cooked through on the inside.

Ingredient Substitutions

You can use Greek yogurt instead of plain yogurt for a thicker dipping sauce.

Make Ahead Tips

You can prepare the meatball mixture ahead of time and refrigerate it until ready to fry.

Presentation Ideas

Serve the meatballs on a platter with the dipping sauce on the side for easy serving.

Pairing Recommendations

Ugandan Kabobs pair well with a side of rice, salad, or grilled vegetables.

Storage and Reheating Instructions

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Ugandan Kabobs contains approximately 350 calories.

Carbohydrates

Each serving of Ugandan Kabobs contains approximately 15 grams of carbohydrates.

Fats

Each serving of Ugandan Kabobs contains approximately 20 grams of fats.

Proteins

Each serving of Ugandan Kabobs contains approximately 25 grams of proteins.

Vitamins and minerals

Ugandan Kabobs are a good source of iron, vitamin C, and vitamin B12.

Alergens

This recipe contains wheat (bread crumbs) and eggs.

Summary

Ugandan Kabobs are a nutritious and flavorful dish that is high in proteins and vitamins. However, they are also high in fats and calories, so it is best to enjoy them in moderation.

Summary

Ugandan Kabobs are a delicious and flavorful dish that is perfect for any occasion. With a creamy yogurt dipping sauce and a blend of spices and herbs, these meatballs are sure to be a hit at your next gathering. Enjoy them hot or cold for a tasty treat that will leave you wanting more.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ugandan Kabobs. It was many years ago when I was visiting a friend who had recently returned from a trip to Uganda. She had brought back with her not only beautiful souvenirs, but also a newfound love for the local cuisine.

As we sat in her cozy kitchen, sipping on hot tea and catching up on each other's lives, she suddenly disappeared into the depths of her pantry and emerged with a worn, tattered notebook in her hands. "I have something special to show you," she said with a mischievous grin.

She flipped through the pages of the notebook until she landed on a recipe titled "Ugandan Kabobs." The ingredients were simple yet exotic - a mixture of spices and herbs I had never heard of before, paired with chunks of tender meat and vibrant vegetables. I watched in awe as she explained each step of the recipe, her eyes shining with excitement.

I knew right then and there that I had to learn how to make these Ugandan Kabobs. The flavors sounded too tantalizing to pass up, and the thought of mastering a dish from a far-off land filled me with a sense of adventure.

My friend graciously shared the recipe with me, writing it down on a piece of paper that I tucked away in my recipe box. Little did I know that this simple act of generosity would set me on a culinary journey that would last a lifetime.

I wasted no time in gathering the ingredients for the Ugandan Kabobs. The marinating process alone was a labor of love, as I carefully mixed together a blend of spices that filled my kitchen with an intoxicating aroma. I let the meat soak in the marinade overnight, allowing the flavors to meld together and infuse every inch of the tender meat.

The next day, I threaded the marinated meat onto skewers, alternating with colorful bell peppers, onions, and juicy chunks of pineapple. The vibrant colors and tantalizing smells filled the air, and I knew that I was onto something special.

As I grilled the kabobs over an open flame, the sizzle of the meat and the crackle of the vegetables filled me with a sense of pride. I had successfully recreated a dish from a far-off land, and the results were nothing short of spectacular.

When I took my first bite of the Ugandan Kabobs, I was transported to a bustling market in Uganda, surrounded by the sights, sounds, and smells of a vibrant culture. The flavors were bold and complex, with a perfect balance of heat and sweetness that danced on my taste buds.

From that moment on, Ugandan Kabobs became a staple in my kitchen. I made them for family gatherings, dinner parties, and even just for a simple weeknight meal. Each time I cooked them, I felt a connection to the people and places that inspired the recipe, a reminder of the power of food to bring us together across borders and cultures.

I continued to experiment with the recipe, adding my own twists and variations to make it my own. I tried different meats, swapped out vegetables, and even played around with the marinade to create new and exciting flavor combinations.

Through my love for cooking and my insatiable curiosity, I had stumbled upon a hidden gem in the form of Ugandan Kabobs. This simple recipe had opened up a world of possibilities, allowing me to explore new flavors, ingredients, and cooking techniques that I never would have discovered otherwise.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the friend who shared it with me and the experiences that have shaped me into the cook I am today. I may never have set foot in Uganda, but through the magic of food, I have been able to taste a piece of its culture and history.

And so, I pass on the recipe for Ugandan Kabobs to you, dear reader. May it inspire you to embark on your own culinary adventures, to explore new flavors and traditions, and to connect with the world through the universal language of food. Bon appétit!