How to marinate potatoes for barbecue. Delicious potatoes on skewers, on the grill with lard, as a complement to the usual kebab

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

Description

Potato shish kebab with lard is a simple, tasty and economical dish. You can afford it at any time of the year. It is not necessary to bake this shish kebab on the grill; you can also bake it in the oven. The potatoes will turn out no less tasty. You can use bacon instead of lard.

We offer a step-by-step bomb recipe with photos, according to which you can surprise your guests by preparing a kebab of potatoes with lard. This dish will be an excellent option both for dinner with the family and for a holiday table. Potato kebab is excellent proof that kebab can be tasty not only from meat. It is advisable to choose fresh lard or bacon with layers of meat. The proposed dish is prepared over coals, but you can look for alternatives.

Advice! You can make shish kebab simply from potatoes. The result is a lean dietary dish. By the way, such a kebab can be cooked not only on skewers on the grill, but also on skewers, in foil, in a sleeve or on a baking sheet in the oven, in an air fryer, on a barbecue and even in a slow cooker. In any case, you will get a delicious treat that can be served with fresh or baked vegetables.

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.

Charcoal recipe

This recipe is good to use when all the meat and main courses have been eaten and the party is not over. It’s worth baking potatoes on the grill if you want to remember your childhood, laugh and look at the faces of your friends stained with ash. Burning and smoldering coals are suitable for cooking. Again, decide for yourself the amount of ingredients.

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.

Related article: Potato planting patterns - distances between rows and holes

Necessary ingredients for preparing potato shish kebab with lard

We will need:

potato;
salo;
salt;
thyme;
foil.

Preparing a delicious kebab from potatoes with lard:

When starting to prepare this recipe, we immediately start the grill so that the wood burns thoroughly and leaves behind not particularly hot coals. After the grill is already blazing with a hot fire, we begin to prepare the kebab. First, peel the potatoes and rinse them under water.

Cut the potatoes into circles so that their thickness is about 4-5 cm. This will be enough to make an excellent kebab.

Now let's start cutting the lard. It needs to be cut much thinner than potatoes, and the pieces should be half the size. The main thing is that the lard can soak each potato slice with its juice (fat).

Now everything is ready, all that remains is to thread the potatoes and lard onto skewers one by one. When the operation is done, the finished skewers with potatoes and lard need to be slightly salted, but remember - this directly depends on how salty the lard is. It is possible that the future delicious kebab will not need to be salted at all.

The shish kebab is prepared, you can proceed to the main steps. You need to take foil and pack each skewer with potatoes and lard into it. When packing, do not forget to add aromatic herbs to the preparations; in our case, we will add thyme. This will give our kebab a more flavorful taste.

The skewers wrapped in foil are ready, the coals in the grill are no longer so hot, you can safely put the kebab into the “oven” and enjoy cooking.

Everyone can decide for themselves how long to fry potatoes with lard, but we recommend keeping the dish on the coals for no more than 20-30 minutes. During this time, the kebab will thoroughly cook in the foil: the potatoes will become soft, and the lard will give up all its fat and saturate the potatoes with it.

Remove the skewers from the grill and remove all the foil from the kebab on the baking sheet. Of course, you can already eat, but this is not a barbecue yet! Now we need to send our kebab back to the grill, only now without foil, and bring it to a rosy and fragrant state.

We adjust the coals in the grill and begin the final stage of preparing the kebab from potatoes and lard. At this time, do not forget to wave a cardboard over the grill and periodically turn our skewers over.

As soon as the potatoes acquire a blush on all sides, and a mind-blowing aroma emanates from the kebab, the mission will finally be completed and the skewers can be removed from the grill.

The aromatic, delicious kebab of potatoes with lard is ready, now all that remains is to serve it beautifully to the table and rest assured that the taste will be no worse than the usual meat kebab.

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.

Potatoes on the fire on the grill - recipe with photos step by step

Peel the potatoes, rinse and dry.

Mix in a bowl with vegetable oil.

Cut the potatoes into slices of approximately the same thickness. Optimally - 1.5-2 cm. Thicker pieces will take longer to cook, and thin ones will simply burn.

Finely chop the greens.

Add potatoes to the oil and garlic, add salt and pepper.

Leave for 20-40 minutes. During this time, you need to stir regularly.

Place the potatoes on a grill over coals and bake for 7-10 minutes on each side. Then place in a deep bowl and pour in the remaining marinade, adding a piece of butter if desired. In 5 minutes you can eat!

The potatoes turn out very tasty and smell so good that they will put them on plates first, and not other treats.

How to pickle potatoes for baking - 5 delicious recipes

Before pickling potatoes, you need to rinse them thoroughly under running water. Then cut off the peel, if indicated in the recipe, and dry with a towel. Afterwards, be sure to make shallow cuts on the potatoes so that the marinade soaks in from the inside!

For 1 kg of potatoes - 7 tbsp. l. full-fat mayonnaise + 2 cloves of garlic, finely chopped. Salt and ground black pepper to taste. Tubers do not need to be peeled, especially young potatoes. Mix the ingredients for the sauce, brush the vegetables well with it and leave for 2 hours. After the time has passed, you can bake in foil in coals, small root vegetables on a wire rack, or bake deliciously in the oven on a baking sheet covered with parchment paper.
For 1 kg – 3 tbsp. l. sour cream + 2 tbsp. l. vegetable oil + 1 tbsp. l. spicy mustard + 1 tbsp. l. lemon juice + salt and pepper to taste. Cut medium-sized potatoes into 5-6 pieces into rings (2 cm) and mix with the rest of the ingredients. Leave to soak for 1 hour. Then you can put it in the oven at 180 C until golden brown and the potatoes soften. Or place on a grill over coals.
For 1 kg – 1/3 cup vegetable oil + 2 tbsp. l. mustard beans (Dijon mustard) + 1 tsp. honey + salt. Mix the ingredients for the marinade, grease the potatoes, pre-cut into 3-4 parts (if large tubers) or whole, if small vegetables. And you can immediately put it on the grill pan or on the grill over the coals.
For 1 kg – 1/4 cup vegetable oil + 4 tbsp. l. soy sauce + 5 cloves garlic + 1 chili pepper + salt to taste. Finely chop the chili and also the garlic. Combine all ingredients in one saucepan, add potatoes in slices or whole, with or without skins. Leave for 1.5-2 hours. After which you can cook - bake at home or over a fire.
For 1 kg – 1/3 cup vegetable oil + 1 tbsp. l. oregano + 1 tsp. paprika (not smoked) + 1 finely chopped onion and 2 cloves of garlic. Salt. Mix everything, pour over the potatoes and leave for 30 minutes. It’s delicious on the grill, on the grill or in the oven.

How to cook delicious grilled potatoes?

There are several rules, following which grilled vegetables always turn out delicious.

For grills or grills—where root vegetables need to be chopped—choose waxy-grade potatoes. This variety holds its shape better and takes a little longer to cook. But this way you will be sure that the vegetable will not begin to crumble (break) due to starch and fall into the coals.
For baking in foil in coals or in the oven, microwave, or multicooker, you can choose crumbly varieties that boil quickly. This will speed up the cooking time and improve the taste of the dish.
For the marinade, choose vegetable oil with a pronounced taste: if sunflower, then farm oil, cold pressed, and not refined. Or aromatic olive, without bitterness.
Garlic and onions can be replaced with the spice “asafetida,” which has a similar taste to these vegetables, but does not contain them.
More doesn't mean better! Marinate the vegetables strictly according to the recipe; sometimes it is enough to keep the marinade for 30 minutes -1 hour so that the potatoes, mushrooms or vegetables have time to soak up the sauce, but do not lose their shape, color and taste. Usually 2 hours are enough to prepare the dish for baking.

And my picnic season is open along with the May holidays, where grilled potatoes on the grill have become a hit for the holiday lunch. I also fried some salted Adyghe cheese on skewers until golden brown, as well as a shish kebab of champignons in mayonnaise. A hearty, flavorful, fresh lunch brought a lot of pleasure to me, my family and friends.

I suggest you try my recipe for grilled potatoes. Bon appetit!

Hello everyone, my culinary life hacks are here again. Today we will talk about kebab, but not ordinary meat, but vegetable. Recently, friends invited me to their dacha and treated me to potato shish kebab. I admit, I was very surprised, I never thought that grilling could be so delicious. I really liked the taste and aroma, the potatoes on the grill smelled so rustic, so native... And the marinade turned out to be the most delicious!

In order for the vegetable to bake better, you need to wrap it in foil and fry it, and then remove the foil and brown the vegetables over the coals. Alternatively, you can first boil the tubers and then bake them on skewers or a wire rack.

For satiety, taste and aroma, I recommend adding bacon, lard or meat. You can also leave the vegetable to marinate for 30 minutes or make the marinade immediately before cooking. I like to serve the dish with pickled onions. The best in nature