Ann Lytwyn

Miaso na patechky (Meat on a Stick)

This dish is served by Ukrainians at special occasions and on Christmas Day. Ann is often hired by people in her community to make this dish for weddings and other functions.

Yield: about 32 skewers

1 lb boneless pork loin or leg 500 g
1 lb boneless veal leg 500 g
salt and pepper
2 cloves garlic, minced 2
1 cup all-purpose flour 250 mL
1 cup dry bread crumbs 250 mL
dash instant chicken stock powder dash
pinch each seasoned salt, paprika and garlic powder pinch
1 egg 1
vegetable oil for frying

Cut pork and veal into 1-inch (2.5 cm) cubes, then slice cubes in half. Season with salt, pepper; mix in garlic. Cover and marinate in refrigerator overnight.

Pour oil over 4-inch (10 cm) wooden skewers and rub to coat. Use 2 or 3 cubes of meat for each skewer and thread each cube onto skewer twice. Press meat with hand to make more uniform.

In bowl, mix together flour, bread crumbs, chicken stock, seasoned salt, paprika and garlic powder. In separate bowl, lightly beat egg. Dip meat skewers into beaten egg, then into bread crumb mixture to coat. Discard any extra egg or crumb mixture.

In skillet, heat oil over medium-high heat; brown skewers in batches, turning often, until browned all over. Place browned skewers into a 13- x 9-inch (3.5 L) glass baking dish and cover with foil. Bake in 300°F (150°C) oven for 1 hour or until meat is tender.

Variation: Use chicken instead of veal and pork. Don’t combine chicken with veal or pork, since they take different amounts of time to cook.

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