All the proportions in the recipe - conventional. You can cook small amounts of meat or more. Cut the meat into thin plates, nearly the size of her palm. Season with salt and pepper. A small piece of cheese ( you can slice the sausage, or any filling that does not emit the liquid! during the heat treatment) and a bit of parsley (rosemary) onto the upper edge of the layer of meat.

Stuffing wrapped tightly continue to wrap the same tightly roll the edges inward podrachivaya

Here are tight rolls will turn out. Their spread on a skewer over the coals to roast for about 20 minutes. It is possible and in the oven, if on wooden skewers, first soak them in cold water for 20 minutes to the roasting process is not burned. I almost forgot to stick on a skewer not along and across!