1 packet Kielbasa sausage
1 onion, chopped
1 clove garlic, minced
1/2 cup water
1 cup milk
3 tablespoons olive oil
1 tablespoon white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dried septum
1 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/2 teaspoon dried tarragon
6 (4 ounce) fillets beef chuck
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large saucepan, combine water, milk, oil, sugar, rosemary, thyme, tarragon, oregano, basil, rosemary, dill weed, oregano, basil, dill weed, rosemary, and 4 fillets of chuck. Mix well.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Fry onions, garlic and parsley for 5 minutes. Stir in water, milk, olive oil, sugar, rosemary, thyme, tarragon, oregano, basil, rosemary, dried thyme and 4 fillets. Fry for 4 to 5 minutes, stirring frequently. Transfer to a serving dish.
Writing is preferred. Scribble the extra meat into the trim of the skewers. Serve skewers in cool water.