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1
Cut veal and pork into 1-inch cubes and place cubes in a large bowl.
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2
Chop garlic.
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3
In a small bowl, mix garlic water, wine vinegar, salt, and pepper.
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4
Pour over meat cubes and stir.
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5
Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.
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6
Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers.
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7
Squeeze cubes together.
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8
Continue to add meat until all the meat is used.
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9
You should fill 12 skewers.
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10
In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.
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11
In a second shallow bowl, beat eggs.
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12
Dip skewered meat cubes in breadcrumbs.
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13
Coat with egg, then dip in crumbs again.
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14
Pat them down with your hands.
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15
At this point I like to place them in the refrigerator overnight on parchment paper.
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16
If you must, layer them between parchment paper.
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17
Then continue the rest of the recipe the next day.
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18
In a large skillet, heat about 1 inch of cooking oil.
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19
Fry skewers of meat cubes, a few at a time, until meat is lightly browned.
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20
Combine onions and butter and spread in a large shallow baking dish.
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21
Place meat sticks on onions and bake in 275 degree F. oven for about 45 minutes, or until meat is tender and no longer pink.
