We need: ½ kg of chicken meat, 10 slices of bacon, spice, salt.
Cut the meat into thicker sticks – about 10 sticks, rub with the spice, leave briefly in the cold to absorb the spice and salt.
Cut the bacon thinly into long strips. Wrap each chicken stick with bacon strips. Attach the beginning and end of the bacon with toothpicks.
Light and grease the grill, arrange the rolled meat and bake on each side for between 3 and 5 minutes. The meat should turn brown and the bacon should become crispy.
Serve with green or some other seasonal salad, and sour cream and horseradish sauce.