[Sca-cooks] breaded pork shish-kabobs?

[Jane Boyko]

There are four or five med. small pieces of pork to a skewer.  The meat is 
marinated overnight and then the next day threaded onto the skewer and then 
coated in an egg and flour mixture.  They are then placed/packed upright into 
a roasting pan, so that the fat pools around the ends of the sticks, and 
baked in a moderate oven.

I am sure I have some Ukrainian recipes in one of my books here which I can 
send to you.  I don't know the parental recipe but can get it for you if you 
are interested.

Marina

On 12/28/2003 06:01 pm, you wrote:
>   Marina Anastasia Ozeroski commented:
> > We also add on turkey with my mother's bread, onion, butter and
> > sage dressing, ham (which we didn't have this year - we had instead
> > breaded pork shish-kabobs),
>
> Huh? *breaded* pork shish-kabobs? More details, please.
> I thought shish-kabobs were broiled. How can you do this with breading?
> Or were these fried instead? Are each of the items breaded first and
> then put on skewers? Or are things threaded and then the whole thing is
> breaded?
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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