There’s no chicken involved in this at all. It’s breaded and fried pork and beef skewers. Traditionally, I’m told, the beef is supposed to be veal, but we never had the money for that. So, for us, it was either beef or venison. The story is, as my father told me, “Back in the day, chicken used to be a special meal. You didn’t kill chickens for meat because they laid eggs. And people in the city, in particular, did not eat much chicken because the people on the farms wouldn’t give them up. The meat on the skewers is meant to look like a mock fried chicken drumstick.” Anyway, here’s how we make it. There are no amounts because I’ve never been given amounts.
Ingredients:
- 4-inch skewers
- Equal amounts pork and beef or venison, cubed
- Breading (equal parts Bisquick, flour and bread crumbs plus salt, pepper, garlic powder, paprika and poultry seasoning to taste
- Egg wash (1 egg + milk)
- Oil (for frying)
Directions:
- Place pork and beef on skewers, alternating between the two, leaving a bit of the wooden skewer showing at the end.
- Dip the meat skewers into the egg wash, then dredge in the breading mixture.
- Heat a skillet on medium-high heat with enough oil to cover the bottom. Brown the meat skewers in the oil, turning as you go to get each side.
- Bake in a 350-degree oven for about 45 minutes.
