- Small wooden skewers
- Olive oil
Cut the garlic, parsley and shallots and blend them with the breadcrumbs.
Take snails off their shells, remove the entrails, and thread each one onto the skewers.
Some gourmets advice to keep the entrails because it is considered the most delicious part of a snail, where the real flavor concentrates.
Spray the skewres with the already-mentioned blend and fry the kebabs in hot oil until they turn golden.
Serve very hot and enjoy!