EastAfricanRecipes

~East African kabobs~

INGREDIENTS
1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
11/2 cups dried bread crumbs
1 cup fried onions
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon cumin
4 tablespoons chopped parsley
2 pounds ground beef
3 cups vegetable oil for frying

METHOD
In a mixing bowl, mix together yogurt, salt, jalapeno pepper and 3 tablespoons chopped parsley. 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 seeds, 4 tablespoons of 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 until piping hot, about 375 degrees F (190°C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3-4 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, 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.

Sanmarieh