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Stuffed Kabobs Recipe

Ingredients

4 white fish strips

2 boneless, skinless chicken breast halves

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried sage

1/4 teaspoon dried thyme

1 cup dry bread crumbs

1 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1 pinch ground cinnamon

1 (4 ounce) can mushrooms, drained

Directions

Place white fish strips in a medium bowl. To process, take the fish strips one at a time into a deep fryer; remove from the charcoal and place on paper towels. Fry the tuna and salmon strips about 3 minutes each. Drain and flame to desired doneness.

Heat oil in a large skillet over medium-high heat. Pour about half of the oil into the skillet. Lightly coat the fish strips with the cooking oil. Fry the tuna strips about 3 to 4 minutes each. Turn the tuna strips and salmon strips over, and continue cooking about 5 minutes onto each side.

Melt bread crumbs in a large bowl, and spread mixture on the fish strips. Fry the mushrooms in 2 tablespoons of the mushroom batter. Place a layer of the mushroom batter over the tuna strips, and roll up to seal. Fry the mushrooms and onion in 1/2 teaspoon of the hot vegetable oil, and sprinkle over the fish strips. Serve hot.