Grilled tenderloin with mushrooms on rosemary stalk skewers
- 700-1000 g of button mushrooms
- 1 tenderloin cut into small cubes
- 2-3 onions
- 15 rosemary stalks
- 2-3 cloves of garlic
- 300-400 ml yoghurt
- 1 bunch of dill
- grape seed oil
- salt and pepper
Skewer the quartered mushrooms, tenderloin cubes and quartered onions on the rosemary stalks. Sprinkle with salt and pepper and grape seed oil and place on the grill.
While the skewers are grilling, prepare the salad. Thinly slice fresh cabbage and add salt, pepper and crushed garlic.
Mix the finely chopped dill with the yoghurt and pour over the cabbage. This simple, tasty salad is a perfect accompaniment to the grilled skewers.