Kajun Kabobs - cooking recipe

Ingredients

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

Preparation

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\u00b0 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.