Ugandan Kabobs

Ingredients

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

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.