STEP-BY-STEP COOKING RECIPE
Wash the meat, dry it, remove excess fat from it. Cut into small pieces.
Cook the marinade. Peel and crush the garlic. Rinse the peppermint and break it into leaves. Combine olive oil, balsamic vinegar, garlic, mint leaves, salt, and pepper in a bowl. Put the meat in the marinade, mix and refrigerate for at least 2 hours, stirring occasionally.
Peel and chop the onion in large pieces. Wash, dry and cut the tomatoes into halves. Wrap them in strips of bacon.
Remove the lamb from the marinade. Gently string slices of meat, onion, tomato in bacon and sausages interspersed on skewers.
Fry kebabs on a grill or angal, for 12-15 minutes, pouring the remaining marinade.
Combine sour cream, horseradish, softened butter and white wine. Beat well, add dill, salt and pepper. Serve kebabs with sauce.