Ukrainian Patychky Meat on a Stick

"Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile. Always served at holidays, weddings and funerals."
photo by steve in FL photo by steve in FL
photo by steve in FL
Ready In:
1hr 30mins




  • 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 flavours to blend.
  • 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.
  • Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded.
  • 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 top of onions.
  • Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.

Questions & Replies

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  1. themcintyres44
    What kind of veal and pork do you buy. ?????
  2. rcmorin
    Can these be frozen after cooking?


  1. steve in FL
    I've had this saved in my zaar cookbook for years, but just got around to trying them today, being reminded of it after seeing it reviewed the other day.. stupid me, these are to die for! My Polish family does something similar, calling it 'City Chicken', but the seasonings are different and ours aren't marinated. Excellent recipe. Highly recommended..
  2. Aunty Peach
    Absolutely the best tasting thing ever. (DH loved them so much he ate until he puked....if you can call that a compliment to the chef!) It's my mom's Christmas tradition, and we eat these every Christmas eve forever now. Great recipe!



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