Patychyk
(Breaded Kebabs) Recipe

Origin: Ukraine Period: Traditional

Ingredients

450g lean pork loin
450g lean veal
4 garlic cloves, very finely chopped
salt and freshly-ground black pepper, to taste
flour for dusting
2 eggs, beaten with 4 tbsp milk
300g fresh breadcrumbs
100g lard or butter

Patychyk
(Breaded Kebabs) Preparation:

Method:

Trim the meat of any fat then cut into 3cm dice. Place in a bowl and season with salt, black pepper and garlic. Mix to combine then cover and refrigerate. The following day soak wooden or bamboo skewers in a bowl of water (trim to about 10 cm long) for about 1 hour. At the end of this time thread alternating cubes of pork and veal onto the skewers (leave 3cm on the base free for handling). Squeeze and pat the meat onto the skewers to form an even shape.

When the skewers are filled with meat roll each one in flour then dip in the beaten eggs and coat evenly with breadcrumbs. Melt the lard or butter in a large frying pan then add the meat skewers, turning frequently. Continue cooking until lightly browned all over then transfer to a roasting dish and roast, covered, in an oven pre-heated to 180°C for about 80 minutes, or until cooked through. Periodically shake the pan to ensure that the bottom skewers are not sticking to the base. Serve hot.

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