An amazing treat for guests can be made while relaxing in nature! The amazing potatoes on the grill are just flawless. The most important thing is to take care of the presence of fat in advance. This barbecue will conquer all friends and relatives with its extraordinary taste and aroma. All those present, completely, will forget about the meat kebab, because the potato dish tastes no worse. And the appearance of a ruddy shashlik is simply incredible, bright, beautiful, appetizing and rich. Do not hesitate, such a yummy should be prepared urgently!

Delicious recipe for barbecue, potatoes with bacon

Another plus of this recipe is the low cost of all products used in the cooking process. You can also use the grill and rack cooking option.

Ingredients:

• Potato 2.5 kilograms;
• Salo 150 grams;
• Barbecue seasoning 2 tablespoons(I have "Rolton homemade broth")
• Salt taste.

Cooking method:

First of all, you need to prepare the potatoes. First, we select large, even potato tubers so that everything is baked evenly during the cooking process. In addition, the potatoes will have to be skewered, which means that nothing should move and slide off. Thoroughly wash the potatoes with cold water, clean and cut out the eyes.

Cut the bacon into small squares. It is worth noting that fat can be used, absolutely, any. We put potatoes and pieces of bacon on a skewer, alternating the ingredients.

With a sharp knife we ​​make cuts on the potatoes so that we get an "accordion". You do not need to cut to the end so that the potatoes do not fall off the skewer.

Sprinkle potatoes with lard, seasoning and salt. You can rub the tubers with your hands.

Carefully and carefully, wrap each skewer in foil.

Cooking barbecue on coals for 20 minutes.

After that, remove the foil, brown the potatoes on the grill for another 10-15 minutes. During the cooking period, it is important to periodically turn the skewers with potatoes so that everything is evenly baked. At this moment, you can throw a few sprigs of rosemary or other spices that are closer to your taste on the coals.

It’s spring and sun, on weekends you don’t want to stay at home, but you want to go out into nature and, of course, you need to think over the menu in advance, so I suggest diversifying your menu for the next picnic and preparing an awesomely delicious one. potato kebab with lard on the fire... It is prepared much faster and easier than meat. Potatoes prepared according to this recipe are very juicy and aromatic, saturated with fat from bacon or bacon with a taste and smell of haze. You will definitely love it!

• potatoes - 10 small tubers
• lard or bacon - 300 gr.
• salt, spice mix "5 peppers"
• brazier,
• skewer,
• foil,
• coal or firewood

From this amount you will get 6 small or 3 large kebabs for 5-6 adults.

Potato shashlik with lard on the fire - recipe

Of course, for this recipe, it is recommended to use young potatoes, but in the absence of one, last year's will also do. Step 1 is preparatory. While still at home, you need to prepare potatoes and bacon. Wash the potatoes very thoroughly so that there is no earth and sand left on the peel, since we will cook together with the peel. Cut the bacon into small, but not thin pieces, put in a container, salt and pepper to taste.

You can also use ready-made commercial fat. Prepare coal upon arrival. You can use commercial off-the-shelf charcoal or make your own using wood. While the coal and firewood are burning, cut each potato tuber across into several wheels about 1 cm thick.

Step 2 - shashlik formation. String potatoes and pieces of bacon on skewers, alternating between them.

Do such manipulations with the remaining potatoes and bacon.

You can experiment and plant onion, cut into rings, between pieces of potatoes, but this is not for everybody. Carefully wrap each one in foil.

The foil will allow you to cook potatoes faster and juicier, and most importantly, they will remain on the skewer and will not subside. Step 3 - cooking barbecue. When the charcoal is ready, put the skewers with potatoes on the grill.

Cover the grill with a lid.

This is ideal if your grill is equipped with a lid. But if it is not there, it does not matter, you can use any metal sheet, and in the absence of it, leave it uncovered, the taste of the kebab will not change, it just takes a little more time to prepare it. The cooking time for potato kebab is 20 minutes.

If your kebab remains uncovered, then you need to turn it over several times. After 20 minutes, remove the lid, carefully unfold the foil and salt the kebab.

Leave the kebab on the charcoal for another 5 minutes to bake and get a crispy crust. In this case, you should not leave the barbecue and make sure that the coal does not catch fire from dripping fat. When lighting up, sprinkle with water. To make the potatoes fried on all sides, turn the kebab over several times. Not quite an ordinary kebab is ready, it looks very appetizing! And the scent.

Potato shashlik with lard on the fire ready. It remains to carefully remove the potatoes and bacon from the skewer and arrange on plates. Any vegetables and salads are perfect for a potato barbecue with bacon. Now you will definitely agree with me that not only the traditional meat kebab can be tasty, satisfying and loved by everyone. Have a nice weekend and warm sunny weather! We cook fast, eat with pleasure! Bon Appetit!

Potato shashlik with lard on the fire. Photo

If you do not have skewers for cooking potatoes on the grill with bacon, then you can also use food foil. This option is even better. This will make the potatoes juicier and cook twice as fast. Adults will also like this dish, especially since in nature without baked potatoes. In this way, you can bake any vegetables that you like, the main thing is to choose the right spices for each of them. For example, if potatoes are cooked on the grill with lard in foil, it is advisable to apply spices to the potatoes. Lard in any case will turn out delicious and thanks to it the baked potatoes will become soft and “melting”.

Ingredients for cooking potatoes on the grill:

• Fresh potatoes - 8 tubers (medium size);
• Lard (fat) - 500 g;
• Salt - 1 - 2 tsp;
• Spices for potatoes (no salt) - 1 - 2 tbsp. l .;
• Foil - 4 m

How to cook potatoes on the grill with bacon in foil:

1. In order for the potatoes cooked on charcoal to be tender, cook them in special ovens. Naturally, being in nature, we can afford either a special brazier made of iron, or a brazier made with our own hands from bricks. And in that and in that case, the potatoes will bake for a long time if they are cooked on a skewer. Therefore, we take the foil.
The root crop itself does not need to be peeled. Just wash it well with the hard side of the sponge. We cut each potato into slices, 5 mm thick, not reaching the end with a knife. It turns out something like a fan. In parallel, you can, this is also insanely delicious!

2. Remove the skin from the lard as desired and cut it into slices. The thickness of one piece of bacon should be slightly thinner than a piece of potato. If you cut the bacon thinly, then on the grill it will immediately turn into crackers.
Place the slices in a bowl and mix well with the spices and salt.

3. Place a piece of bacon in each cut of the potato.

4. Unwind the piece of foil. Determine its length so that it is possible to wrap the prepared potatoes with lard for the barbecue in 2 layers. Also, salt the potatoes themselves before wrapping them, otherwise it will not take as much from one bacon. A pinch of salt will suffice.

5. Not very tightly wrap the potatoes with foil and put them in the grill on hot coals. The cooking time for this snack will depend on the heat and the size of the root vegetable.

On average, 15 minutes are enough.

Carefully remove the finished packages from the fire after the indicated time. It turns out such a potato on the grill with bacon in foil is very, very tender! Everyone will like this appetizer!

Potato shashlik is simply delicious, especially if you layer it with pickled onions and bacon or greasy pork or lamb brisket. Believe me, having tried such a dish once, you don't even want to eat a meat kebab - this one will be much tastier and more aromatic.

Due to the fact that potatoes are baked with lard, they become crumbly and very delicate in taste. The main thing is not to forget to water the kebab with the remaining marinade. You do not need to cut the potatoes thickly, otherwise they will not bake. Watch the browning height. With a low planting, the potatoes will burn on top, but inside they will remain moist, with a high planting, they will not bake at all.

Potatoes like to "draw in" liquid or oil when cooking, so we add some mayonnaise and soy sauce to the marinade. The main spice for such a dish will be ground paprika - it perfectly emphasizes the taste of potato kebabs.

So, let's prepare the necessary ingredients for the potato kebab and start cooking!

Choose medium-sized potatoes, rinse their peel thoroughly in water with a sponge, removing all soil and dirt. Then wipe off with paper towels and cut into rings no wider than 1 cm. Place the slices in a deep bowl or salad bowl.

Peel the onions, rinse and cut into rings. Add to the bowl with the chopped potatoes.

Rinse the bacon and cut into portions. If lard with a meat layer is even better! Add to bowl.

Add mayonnaise, pour in soy sauce. Add salt, ground black pepper, ground paprika. Mix the contents of the container thoroughly and leave for 2-3 hours, stirring from time to time.

Skewer the potatoes, onion rings and lard on skewers one at a time. Fry the potato skewers on the grill for about 30 minutes, but make sure that the potato slices do not burn.

Do you know how they cook kebab potatoes there, in Azerbaijan? Take nice young potatoes very well suited for grilling. Cut it into slices, string it on a skewer and grill it over coals. What is the end result? Outside, the rings of potatoes turn out to be slightly burnt, resembling potatoes baked in coals. In the middle, the potatoes are very good - crumbly, fragrant, "with a smoke"! And closer to the skewer, in the middle, it usually remains slightly damp.
Do you like raw, undercooked potatoes? So I don't like it either. Therefore, I decided that I would cook such potatoes differently.
First, I remembered that lard-fried potatoes are very tasty.
Secondly, it was necessary to do something with the uniformity of baking.
Thirdly, it was impossible to lose the charm, brevity and charm of this dish.
A very simple solution for all tasks at the same time was found somehow by itself.

Products:

1. Potatoes
2. Lard

How to cook potatoes with bacon on the grill:

Step by step recipe with photo:

1. Well, cut the potatoes into slices 4-5 mm thick. If the potatoes are young (and it seems that it makes no sense to cook such a kebab from another), then it is enough just to wash it before cutting, and, of course, you do not need to peel it. And between the slices ... can you cut the bacon thinly? If you can, then you will succeed!

2. Then everything is very simple. If you took salted pork lard, then just cut it up and try it - if it is rather salty, then this salt is enough. No - add a little salt, but not now, but later, when you collect the kebab on the skewer.

3. Do you know how best to string? Collected the pyramid - lard-potato-lard-potato, put it on the board, and pierce it with a skewer from above until the skewer rests on the board. This is less likely to injure your hand with a skewer. We carefully moved the structure towards the handle of the skewer, trying to keep the shape of the potato, and now the next half of the potato is exactly the same. And now, if you took not pork, but fat tail fat, add salt, if you want - top it up, and if you want, sprinkle it with cumin, otherwise you can imagine yourself as a "chef of European cuisine" and add rosemary with garlic or thyme. That's it, it's done.

4. Wrap the kebab in foil, secure the ends so that nothing spills onto the coals. For twenty minutes, no less.

5. Take your time - let the bacon melt, let the potatoes steam, cook, soften, and when the aroma from the bacon with potatoes begins to break through the cracks in the foil, unfold, remove the foil and put the skewers on the coals again.