Mini kebabs on-a-stick

beef (beef neck) chopped fresh rosemary chopped fresh parsley salt 1 egg bread crumbs Garlic sauce from Folwark

mushrooms 300 g fresh thyme, chopped herbal pepper half teaspoon of cayenne pepper bread crumbs (2 tablespoons) oil bread

Wash meat and dry it with a paper towel, cut into smaller portions. Wash and dry the mushrooms in a pan, add the meat. Add rosemary, thyme and parsley, spice it with salt and pepper. Prepare the egg and add 2 tablespoons of bread crumb soaked in water. Knead the meat and leave it for an hour. You can put it ti the refrigerator. After 2 hours take the meat and stick it to the sticks. Toss mini-kebabs in breadcrumb and fry them in oil. Serve with garlic sauce and bread.