Recipe(tried): Ukrainian Meat on a Stick (Patychky)

UKRAINIAN MEAT ON A STICK (PATYCHKY)

Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile.

3 pounds veal
3 pounds lean pork
6 cloves garlic
3/4 cup water
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups breadcrumbs
1/2 teaspoon curry powder
salt and pepper
2 eggs
oil
2 medium onions, chopped
1 tablespoon butter, softened

Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.

TO PREPARE THE MEAT SKEWERS:
Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs.

Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again. Pat them down with your hands.

At this point I like to place them in the refrigerator overnight on parchment paper. If you must, layer them between parchment paper. Then continue the rest of the recipe the next day.

WHEN READY TO COOK:
Preheat oven to 275 degrees F.

In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned.

Combine onions and butter and spread in a large shallow baking dish. Place meat sticks on onions.

Bake in 275 degree F oven for about 45 minutes, or until meat is tender and no longer pink.

Servings: 12