Stuffed kebab - for a real gourmet delight, with a side of iceberg salad and a pinch of my magic

Ingredients

400g of minced kebab meat,

25g of smoked pork loin,

25g of dry bacon,

4-5 mini mozzarella,

iceberg salad.

- White sauce:

2 spoons of sour cream, 1 flat spoon of mayonnaise and coarsely ground black pepper to taste.

Preparation:

Spread the self-adhesive foil on the work surface. Wet your hands and the foil with water, spread the meat into the desired rectangular shape, cut the sirloin and bacon into strips and arrange them on top of the meat. Arrange the mozzarella balls lengthwise. Fold the ends, press them gently with your fingers and roll them up, then wrap them in foil, twist the ends of the foil and roll them even more beautifully. It should stay in the fridge for at least 2 hours. After that, grill on low heat and coat with oil mixed with a little spice C during grilling. Decorate as desired and serve warm.

Enjoy!

By Ivana Kostić