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chicken breasts sausage round steak pork loin white onion celery mushrooms zucchini flour eggs milk oil salt
Viewed: 36 - Published at: 9 years agoIngredients
- 1 lb. chicken breasts, cut into pieces
- 1 lb. smoked sausage, cut into discs
- 1 lb. round steak, cubed
- 1 lb. pork loin, cut into medallions
- 1 large white onion, chunked
- 3 ribs celery, cut into 1-inch lengths
- 1/2 lb. small mushrooms, buttons only
- 3 zucchini, cut into discs
- 2 c. seasoned flour (all-purpose)
- 3 whole eggs
- 1 c. whole milk
- oil for frying
- salt and pepper to taste
Method
- Take about half-dozen bamboo skewers and begin alternating the kabob ingredients on the stick as follows:
- onion, chicken breast, celery, smoked sausage, mushroom, pork loin, zucchini and round steak.
- Fill the skewer, but leave a 2-inch open space in the center, then cut it to make 2 small kabobs.
- Salt and pepper the kabobs and set aside.
- Season the flour with salt and pepper to make a dusting mix and whip the eggs into the milk to make the egg wash.
- Roll a kabob in the flour, then dip it in the egg wash and roll it back in the flour again.
- Allow the coated kabob to "rest" on the counter about 3 to 5 minutes so that the coating sticks well.
- Heat the oil to 375° in a chicken fryer or Dutch oven. Lower the kabobs into the hot oil one at a time and fry until the coating turns crunchy and crisp.
- Drain on absorbent paper towels and serve alongside a piping hot dish of Cajun dirty rice.
