Ukrainian Meat on a Stick
(Shashlyk a.k.a. Patychky)
UKRAINIAN MEAT ON A STICK
(Shashlyk a.k.a. Patychky)
2017 – Canada’s 150th submitted by Auntie Pat
Baba never made Shashlyk. I don’t know why; perhaps, her region of the Ukraine never made them. It was a Ukrainian lady from the East Coast who gave me this recipe. She called them “Shashlyk”. It wasn’t until recently that I learned that the Ukrainian name is “Patychky.
This is another one of those recipes that can take up to two days to make. I like the meat to sit overnight with the seasonings to absorb the flavor, then finish the procedure the next day.
60 to 80 wooden skewers - short and stubby are best (4" to 6" long)
3 to 4 lbs. trimmed pork butt (boneless)
3 to 4 lbs. veal round or shoulder steak (boneless)
Optional: omit veal and use only pork.
Seasonings for meat: 3 to 4 garlic cloves (minced) or garlic powder, sweet paprika powder, salt, celery salt, pepper, onion powder
3 to 4 eggs
water
vegetable oil
2 to 4 cups flour (divided) for coating
2 to 4 cups bread crumbs
Seasonings for Bread Crumbs: garlic powder, sweet paprika powder, salt, celery salt, pepper, onion powder
large non-stick fry pan
celery and onions – equal amounts - cut in ½ inch pieces – enough to line bottom of roaster or pan
large roaster or aluminum pan
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Cut meat into cubes (about 1 inch).
Place pork in one pan and veal in another, in single layers.
Season meat (one side only) - Sprinkle back and forth 3 times with seasonings listed (a little more paprika than the other spices and a dash of thyme is optional) - then mix thoroughly by hand. If using minced garlic cloves sprinkle this on first. Go lightly on the seasoning if this is your first time.
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Put in freezer bags: pork in one; veal in another. Refrigerate for several hours or overnight.
Arrange on skewers - alternating pork and veal - abutting fatty pieces to non-fatty pieces.
Prepare egg mixture: to each beaten egg add 1 tsp. vegetable oil and 2 tbsp. water – mix together.
Prepare bread crumbs mix: to every 2 cups of bread crumbs and 1 cup flour add ½ tsp. salt, ¼ tsp. celery salt, ¼ tsp. pepper, 1½ tsp. sweet paprika, 1 tsp. garlic powder, 1 tsp. onion powder – mix together.
Coat each Shashlyk - first in flour, then egg mixture, then bread crumb mixture.
Place breaded Shashlyk, in single layers, on plates and refrigerate for 2 hours before frying.
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Starting with Shashlyk coated first - fry in 1 to 2 tbsp. oil, turning on all sides (approx. 2 minutes per side) until golden brown - set electric fry pan to 350 degrees.
Between batches - to prevent scorching – wipe fry pan of excess grease and bread crumbs with paper towel. Add more oil as needed.
Place on wire racks lined with paper towel to absorb grease.
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- Line bottom of roaster with onion and celery. (This will keep the Shashlyk moist, enhance the flavour and absorb some of the fat.)
- Layer the Shashlyk on top. Optional: Sprinkle fried chopped onions between layers.
- Cover and bake in oven at 350 degrees for 1 to 1 ½ hours. Test for doneness after 1 hour.
- Open lid near end of cooking time to crisp up, if needed. Remove from oven.
NOTE: These can be fried one day and baked the next day.
After Shashlyk have all been fried and cooled, place in container(s) in layers with waxed paper between layers. Cover and refrigerate. Next day, move Shashlyk to roaster lined with sliced celery and onions. Layer Shashlyk on top. Discard waxed paper. Bake as above.
Alternatively, for a crisper coating
- Arrange on a rack in roaster or deep aluminum foil pan (no celery or onions used here).
- Sprinkle with 2 tbsp. or more of water to prevent drying.
- Cover and cook 1 to 1 ½ hours. Test for doneness after 1 hour. Burns easily.
- Open lid near the end of time to crisp up, if needed.