How to make
Cut the lamb meat into cubes and clean the excess fat. Prepare a marinade of pressed garlic, balsamic vinegar, torn mint leaves and olive oil.
With the resulting sauce top the lamb and leave for at least for 4-5 hours in a refrigerator. Tomatoes are cut into halves and each half carefully wrapped in a strip of bacon.
Drain marinade from the lamb and the onion is cut into pieces suitable for threading. Make the aromatic skewers by alternating lamb, tomatoes wrapped in bacon or bacon bits separately if you prefer, and onions, until the products have finished.
Kebabs are baked on a strong grill on all sides, during baking they are covered with marinade.
Beta the cream with the soft butter and white wine. Add grated horseradish root.
Optionally, you can add white pepper and salt. The sauce is served with the finished skewers.
