Skewers-beef roulade

200 g pulp beef

2 head onions

5 bands RAM seal (30 to 3 cm)

1 tsp. wine vinegar

1 tsp. a mixture of freshly ground cumin, red pepper and coriander

hot red pepper

salt

Beef cut into 5 strips 2 cm thick, 3 cm wide and 25 cm in length.

Very thinly slice one onion and mix with meat, spices, salt, cover with a plate to put the load, put into the cold night.

Put the strips of beef into strips of the packing, on the one hand, aligning the edges, turn in tight rolls, starting from the blended edges.

Strung on each skewer 5 rolls, to remove in the cold for an hour.

Cook the skewers roulade of beef on the coals (they should be covered with white ash before cooking), frying slowly on each side.

Before applying the second onion cut into half rings, rinse under running cold water, sprinkle with vinegar, sprinkle with pepper, bring onions to the meat.

How to choose electrocasnice. We'll show you.