Best 2 Ugandan Kabobs Recipes
Tantalize your taste buds with the captivating flavors of Ugandan kabobs, a delightful culinary journey that blends succulent meats, vibrant spices, and the warmth of a charcoal grill. These skewers, also known as mishikaki, are a staple of Ugandan cuisine, enjoyed as street food, at gatherings, and as a cherished part of the country's rich culinary heritage.
In this comprehensive guide, we present a collection of Ugandan kabob recipes that showcase the diverse culinary traditions of this East African nation. From the classic beef mishikaki, featuring tender beef marinated in a blend of aromatic spices, to the delectable chicken mishikaki, where succulent chicken is infused with a harmonious balance of herbs and spices, each recipe promises an explosion of flavors.
For those seeking a vegetarian option, the vegetable mishikaki is a vibrant medley of grilled vegetables, expertly seasoned and skewered to perfection. And for those with a taste for adventure, the unique goat mishikaki offers a robust and distinctive flavor profile, sure to tantalize your palate.
These Ugandan kabob recipes are not just a culinary delight; they are a reflection of the country's vibrant culture and hospitality. Whether you're a seasoned grill master or a novice cook, this guide will equip you with the knowledge and inspiration to recreate these mouthwatering dishes in the comfort of your own kitchen. So, gather your ingredients, fire up the grill, and prepare to embark on a culinary journey that will transport your taste buds to the vibrant streets of Uganda.
UGANDAN KABOBS
During our travels to Fiji, I fell in love with East Indian cooking. I developed this recipe in 1994 and it made a big hit with our East Indian friends. This recipe is not difficult to make, takes a bit of time preparing but the results are great.
Provided by William Uncle Bill
Categories Meat
Time 45m
Yield 64 kabobs, 16 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, soak bread slices in warm water for 3 minutes.
- Remove from water and squeeze out excess moisture.
- Crumble bread and place in a large mixing bowl.
- Add whisked eggs and Worcestershire sauce and mix well using a fork.
- Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper.
- Using a wooden spoon, mix well until thoroughly blended.
- Add lean ground beef and working with your hands, mix well until mixture is well blended.
- Roll meat mixture into balls about the size of walnuts.
- Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot.
- Carefully place about 12 kabobs at a time into the hot oil.
- Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying.
- To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through.
- Remove from oil using a slotted spoon and place kabobs on a plate with paper towelling to drain.
- Serve hot or cold with yogurt sauce.
- YOGURT SAUCE: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended.
- Deep fried dried onions are available in most East Indian grocery shops; these are preferred.
- They are also available in cans at most large grocery stores.
Nutrition Facts : Calories 540.8, Fat 48.8, SaturatedFat 8.4, Cholesterol 78.5, Sodium 207.4, Carbohydrate 11.3, Fiber 1, Sugar 1.9, Protein 15.1
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
Tips:
- Use high-quality beef or chicken for the best flavor.
- Marinate the meat for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Use a variety of vegetables for the kabobs, such as bell peppers, onions, tomatoes, and zucchini.
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Cook the kabobs over medium-high heat until the meat is cooked through and the vegetables are tender.
- Serve the kabobs with your favorite dipping sauce, such as tzatziki sauce or hummus.
Conclusion:
Ugandan kabobs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. With a variety of flavors and textures, these kabobs are sure to please everyone. So next time you're looking for a new and exciting way to enjoy your favorite protein, give Ugandan kabobs a try.
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