Ugandan Kabobs
Savor the irresistible flavors of Ugandan Kabobs, a beloved East African snack that's crispy on the outside and delectably juicy on the inside. These bite-sized delights are made with ground beef seasoned to perfection with aromatic spices like cumin, coriander, and chili powder, and enhanced with fresh ingredients such as garlic, ginger, onion, and bell pepper. The addition of breadcrumbs and eggs ensures a tender texture that holds together beautifully when fried to a golden crisp. Perfect as an appetizer, finger food for gatherings, or a hearty snack, these kabobs are best served with your favorite dipping sauce or alongside a vibrant salad. Quick to prepare and packed with bold flavors, Ugandan Kabobs are a must-try treat for anyone looking to explore the rich culinary traditions of East Africa.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 2 large Eggs
- 1 medium, finely chopped Yellow onion
- 1 small, finely chopped Green bell pepper
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters (for frying) Vegetable oil
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, and eggs.
Add the finely chopped onion, green bell pepper, minced garlic, and grated ginger to the bowl.
Sprinkle in the chili powder, ground coriander, ground cumin, salt, and black pepper. Mix everything thoroughly using your hands or a large spoon until all the ingredients are evenly incorporated.
Take small portions of the mixture and shape them into round balls, about the size of a golf ball. Place the balls on a plate or tray.
In a large deep pan or deep fryer, heat the vegetable oil over medium heat until it reaches 175°C (350°F). If you don’t have a thermometer, test the oil by dropping a small piece of the meat mixture into it—it should sizzle immediately.
Carefully place the kabobs into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 6-8 minutes or until they are golden brown and cooked through, turning occasionally for even cooking.
Use a slotted spoon to remove the kabobs from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the Ugandan kabobs hot or at room temperature with your favorite dipping sauce or as part of a larger meal.
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 60.1 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.5 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
