ᐉ Potato kebab with lard or bacon on the grill

Potato kebab with lard: can compete with meat

I offer you a picnic dish - potato shish kebab with lard.
A tasty and satisfying kebab that can compete with meat. But remember that potatoes cook on the grill twice as long as meat, so it’s better to take medium-sized new potatoes. Its readiness is checked with a knife. If the knife goes in easily, then it’s time to remove the kebabs! Potato kebab with lard

Required

1 kg new potatoes
250 g unsalted bacon (lard with layers of meat)
1 teaspoon potato seasoning
50 ml vegetable oil
Salt to taste

Preparation

1. Cut the washed potatoes into slices 5 mm thick. Cut the potatoes into slices

2. Place it in a deep bowl. Drizzle the potatoes with vegetable oil, salt to taste and sprinkle with potato seasoning. Mix well.

Roll potatoes in spices and oil

3. Cut the lard into small pieces 5 mm thick. Add a little salt.

Cut lard or bacon

4. Alternately thread potatoes and lard onto skewers. You need to string it tightly.

Alternately thread potatoes and lard onto skewers

5. Cook the kebab on gray coals with sufficient heat, periodically turning the skewers. Fry until done. Sprinkle the finished potato shish kebab with chopped herbs.

Sprinkle the finished potato shish kebab with herbs

Armenian Potatoes

Baked new potatoes marinated on the grill according to an Armenian recipe with spicy spices. This is a very spicy, interesting, unusual and very tasty dish. With such food, time in nature will fly by unnoticed.

Ingredients:

Potatoes - 1 kg
Parsley and cilantro - a small bunch each
Adjika – 10 ml
Garlic - one head
Khmeli-suneli - 2 tsp.
Coriander - 1 tsp.
Salt - to taste
Ground black pepper - to taste

Cooking potatoes on the grill in Armenian style:

Wash the greens and chop finely with a knife.
Peel the garlic and cut into thin slices.
Combine greens, garlic, adjika, suneli hops, coriander, salt, ground black pepper and mix well.
Peel the potatoes, wash, dry with a paper towel and add to the marinade. Leave to marinate for half an hour.
Carefully string the potatoes onto a skewer and place them on the grill with well-burnt wood, which you break into coals. Cut large potatoes in half, string medium-sized tubers whole.
Turn the potatoes often so that they are thoroughly cooked inside and the crust is browned and does not burn. Periodically brush the potatoes with marinade. It is necessary to get a crispy crust with tender pulp inside.

Grilled potatoes with and without foil: 11 recipes, tips

Many of our compatriots in their memories of childhood and youth have unforgettable episodes of how they roll out baked potato tubers from the ashes, throw them between their palms and blow them, cooling them, and then peel them and gobble them up with appetite with or even without salt. However, as we grow up, we go out into nature to grill kebabs, sometimes forgetting how tasty and appetizing potatoes can turn out on the grill. This vegetable can be cooked on coals in different ways: with or without foil, on a grill or on skewers, with lard, bacon, mushrooms. We bring to the attention of readers of the New Domostroy website 11 recipes for making potatoes on the grill, as well as tips for cooking them over coals to obtain an impeccable result.

Cooking tips and secrets

To ensure that baked potatoes on the fire turn out right the first time, take young tubers. The variety of vegetable with yellow pulp is more crumbly and cooks faster, while the one with pink pulp is harder and takes more time. Choose a root vegetable with an even shape, smooth, medium size, without thick peel and eyes.
It is recommended to cook the tubers of the same size so that they cook evenly and at the same time. For the same reason, take one variety of potatoes, because... different types of it take different times to bake.
When potatoes are fried over a fire, there should be no flame in the fire. To prevent its occurrence, sprinkle the coals with salt. And if flames do appear, extinguish them with a splash of drinking water or marinade.
You can cook potatoes on the grill in foil. The more layers of foil, the less likely it is to char.
Often, to obtain the best tuber texture and rich aroma, preparations are divided into several stages. For example, very tasty boiled potatoes on the grill, when the vegetable is first boiled at home until half cooked, and then cooked over coals.
If you cook potatoes on the grill without lard, you can use chicken subcutaneous fat. In terms of its taste and nutritional qualities, it replaces lard very well.
To make grilled potatoes tastier, make a marinade for them.
If you bake the whole tubers, make transverse cuts.
Do you want crispy potatoes? Then first remove the starch by soaking the potatoes in cold water for an hour. After this you can bake it.
If you cook potatoes on a grill or on skewers, keep a distance of 15 cm between the smoldering coals. Potatoes located closer to the coals will burn before they have time to cook inside; higher ones will take a long time to bake.
Check the readiness of the dish with a toothpick by piercing the vegetable. It should go through easily. It is not recommended to use a fork or knife for these purposes, because... there is a risk that the potatoes will break.

How to properly cook potatoes over coals

Remembering that we managed to bake potatoes in ash even as children, we can say with confidence: the process of cooking potatoes over coals is simple, especially if you cook this vegetable on the grill. However, we must warn our readers against mistakes: the process of frying potatoes on a grill and skewers is somewhat different from baking them in ashes, and without knowing certain nuances, the result can greatly disappoint the cook. Therefore, we will first dwell on some significant points, taking into account which everyone will be able to cook potatoes on coals truly tasty.

It is best to fry young potatoes over coals, especially if the recipe does not call for wrapping the tubers in foil. It bakes quickly and does not have time to burn, and its low starch content makes it quite dense, thanks to which it holds well on skewers and the grill. If you must bake old potatoes, use only unspoiled or ungreened tubers, preferring varieties with low starch content.
Peeling potatoes before baking over charcoal is not recommended, unless specified in a specific recipe. But you should wash it very well. The use of a sponge with a hard side and special detergents is encouraged. After washing, the potatoes should be dried by blotting with napkins.
Foil protects potatoes from burning during prolonged heat treatment. If potatoes are baked whole or in large pieces, its use is advisable. However, you can fry thinly sliced potatoes without foil. Then it will turn out crispy and will resemble chips.
How long to fry or bake potatoes over coals depends on the size of the pieces, the age of the vegetable, and the degree of heat. Typically, the cooking time for potatoes on the grill is 20-30 minutes.
Potatoes are a filling and tasty vegetable, but not at all juicy. To prevent it from becoming completely dry, before frying or grilling it is coated with vegetable or butter, gentle or spicy sauces based on sour cream, mayonnaise with the addition of herbs, garlic, adjika or mustard. Instead of butter or in addition to it, you can use lard, bacon, brisket and other products. Potato kebab with lard and champignons turns out delicious. You will find this and other recipes for preparing delicious potatoes on the grill below.

Serve potatoes as a side dish for meat kebabs or separately. It can be supplemented with grilled vegetables, mushrooms, ketchup or sauce made from sour cream.

Article on the topic: Planting potatoes in holes - agricultural technology using the Ushakov method

About the dish

Lard with potatoes on skewers, baked on the grill, can be called a seasonal dish, since new potatoes are most suitable for this purpose.
It has a low starch content, so the tubers will not fall apart when baked on coals. Baked potatoes are incredibly beneficial for the body when consumed in moderation. It contains proteins, vitamins and carbohydrates, as well as important minerals - iron, potassium, calcium, sulfur, iodine and other elements necessary for the proper functioning of internal organs. The baked vegetable even retains vitamin C, and with this method of preparation, the calorie content of the finished dish is much lower than that of the boiled or fried version. Nutritionists recommend baking young tubers in foil to get maximum benefits.

Crispy potatoes on wooden skewers

young potatoes (preferably oblong) – 1 kg;
garlic – 1 head;
basil, mint, cilantro, dill - 2-3 sprigs each;
flavored salt (ideally garlic) - to taste;
refined vegetable oil – 100-120 ml.

Separate the garlic into cloves and peel them. Cut the largest cloves into plates 3-4 mm thick.
Crush the remaining garlic with a special press, mix with finely chopped herbs and oil.
Wash the potatoes and dry them. Cut crosswise into thin slices (about 0.5 cm).
Place the slices in the oil, stir, leave for a quarter of an hour.
Stack the potatoes, placing slices of garlic in the center.
Place the skewers in a container of water for 15-20 minutes.
Pierce the potato stacks with skewers and move the pyramids towards the center.
Place the skewers on the grill or on a grid above it.
Grill the potatoes over coals for 15-20 minutes, turning the skewers every minute to prevent the potatoes from burning.

The potatoes according to this recipe turn out juicy and aromatic, you can serve them directly on wooden skewers - this makes the appetizer look much more tempting. It would be a good idea to offer cheese or sour cream sauce for potato slices fried over charcoal; regular ketchup will also work.

The best recipe for potatoes on skewers with lard

potatoes – 1 kg;
salted lard – 0.25-0.3 kg;
salt – 5 g;
ground black pepper – 5 g;
rosemary or turmeric (optional) – 2-3 g;
skewers, foil.

Cut the prepared potatoes into circles about 1 cm thick.
Cut the lard into thin slices. Its pieces should not be larger than potato slices.
Thread lard and potatoes onto skewers, alternating.
Place the skewer on the foil.
Mix salt, pepper, spices.
Sprinkle the potatoes and lard with the mixture.
Wrap the potatoes in foil and twist the ends of the foil around the edges of the potato skewers.
“Charge” the remaining skewers in the same way.
Place the skewers on the grill. Bake potatoes with lard for 15-20 minutes. The foil will prevent fat from leaking out and the potatoes from burning.
Remove the foil. Return the kebabs to the grill. Grill the potato slices over the coals until browned. This will take 5-7 minutes. During this time, the lard will turn into cracklings.

All that remains is to remove the fragrant potatoes from the skewers and serve them to the table along with the cracklings. A similar recipe for cooking potatoes with lard on the grill can be found on Stalik Khankishiev’s blog, but not only from him. This version of potato kebabs is extremely popular and is used by many experienced chefs.

Cooking steps

A step-by-step recipe with photos of preparing potato shish kebab with lard begins with preparing lard. It needs to be washed well and dried using paper napkins. There is no need to trim the skin of the lard. It is recommended to scrape it well with a knife to get rid of any possible hairs. Lard should be cut into small slices, approximately 5x5 centimeter squares.

After half an hour, you can string the potatoes onto skewers. It is necessary that the pieces of potato and lard are strung alternately.

The potato shish kebab with lard should be served hot. The dish should be brought directly from the grill to the table. Potatoes and lard can be removed from the skewers or eaten as is, depending on the preferences of the household. Additionally, you can serve herbs and fresh vegetables to the barbecue.

Whole potatoes with brisket on the grill

potatoes – 1 kg;
smoked brisket – 0.2-0.25 kg;
butter – 50 g;
salt, seasoning for potatoes - to taste.

Place potato tubers on skewers, alternating with pieces of smoked brisket.
Make shallow transverse cuts on the tubers on both sides of the skewer.
Sprinkle the potatoes with salt and spices.
Place a small piece of butter into the cuts on the tubers.
Wrap the potatoes and brisket in foil.
Grill the potatoes for 20 minutes, then remove the foil and continue cooking the potatoes for 10 minutes, turning the skewers occasionally.

If the fire starts to flare up due to the fat dripping down, sprinkle salt on the coals and the flame will go out.