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Potato Shashlik with Bacon – The Perfect Dish for a Picnic
Instructions
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Marinate the fresh lard the evening before. Cut into small pieces, salt, and sprinkle with spices. If the lard is a bit tough, pour a glass of boiling water over it, let it cool, and place it in the refrigerator covered. Before preparing the kebabs, drain the liquid, add sliced onions, and mix.
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Peel the washed potatoes. In a separate bowl, mix half a tablespoon each of spices and salt, and add a couple of tablespoons of vegetable oil. Rub the potatoes with the resulting marinade so they don't turn out dry when frying.
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Alternately thread the prepared potatoes, lard, and onions onto the skewers, slightly tightening them. For a nice appearance, you can make a few cross cuts on the potatoes before grilling.
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Place the skewers on the grill with glowing coals (the distance from the coals to the potatoes should be about 20 cm). Grill, periodically turning the skewers so that the potatoes brown on all sides for proper finished color development.
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Check the kebab for readiness by piercing a potato with a fork. Soft and golden potatoes can be removed from the fire. The approximate frying time for potatoes over the fire is 20-25 minutes for proper finished doneness.
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Place the finished potatoes on plates, sprinkle with chopped herbs for proper finishing aromatic touches.
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If you don't have enough skewers or if you wish, you can bake the potatoes in foil on hot coals. Place the marinated potato halves on a sheet of foil (brush with a spoon of vegetable oil), add a couple of pieces of lard and some herbs in the middle. Wrap the foil tightly (better in two layers), and place the bundles on the hot coals. Grill until the potatoes are soft, occasionally turning them.Potato kebabs with lard are ready. Enjoy your meal and have a great picnic!
Tips
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1
Use medium-sized starchy potatoes for the best finished kebab texture. Tiny potatoes burn before cooking through; oversized potatoes don't cook through during the brief grilling time. Medium potatoes (5-7 cm diameter) cook through evenly while developing proper golden crust character. The size matters significantly for finished kebab quality consistently across batches and various preparation methods reliably across various outdoor cooking sessions throughout the warm-weather season.
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2
Use lard with visible meat layers (back fat with marbling) for the juiciest finished results. Pure-fat lard produces greasy disappointing kebabs; meat-marbled lard provides proper savory character and juiciness throughout the entire kebab. The same lard-quality principle elevates many traditional Russian outdoor preparations including corn in foil in the oven and similar foil-grilled preparations across various outdoor cooking traditions throughout the year.
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3
Wait for proper glowing-coals stage before grilling for the best finished results. Open flames char the potatoes before cooking through; properly burned-down glowing coals provide consistent radiant heat for proper even cooking throughout. The coal-stage management matters significantly for finished kebab quality consistently across batches and various outdoor cooking preparations throughout the year for proper restaurant-style results worth showcasing at family picnic gatherings reliably across various outdoor entertaining occasions.
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4
Serve hot with traditional Russian picnic accompaniments for proper presentation. Cooled kebabs lose the magic that defines proper outdoor cooking; hot-from-the-grill kebabs show full aromatic character at peak quality. Pair the hot kebabs with crusty homemade bread for substantial picnic spreads, alongside fresh garden salads for balanced outdoor meals, or with cold beer and tomato ketchup for casual entertaining occasions worth showcasing.
FAQ
Can I substitute bacon for lard? +
Yes, thick-cut bacon strips work as substitutes for fresh lard, though the smoky flavor is more pronounced. Each option produces distinct character: lard is most traditional Russian-style with clean pork flavor, bacon is most American-style with assertive smoky character. Choose based on personal preference and pantry availability for proper finished kebab variations across various outdoor cooking occasions throughout the year. The basic technique stays identical regardless of pork-fat choice for consistently excellent finished results.
How do I prevent potatoes from burning? +
Three usual techniques: maintain proper distance (20 cm minimum from coals), turn skewers periodically (every 3-4 minutes), and use only properly burned-down glowing coals (no open flames). Each technique addresses different burning causes; combining all three produces consistently golden-brown finished results. The patience pays back significantly in finished kebab quality consistently across batches and various outdoor cooking preparations throughout the year for proper restaurant-style results worth showcasing.
How long do leftovers keep? +
Stored covered in the refrigerator, the cooked kebabs keep for 2-3 days at peak quality. Reheat in 200-degree oven for 8-10 minutes to restore some crispness; the texture is acceptable but inferior to fresh-grilled. The kebabs do not freeze well due to texture degradation upon thawing. Best consumed within 24 hours of cooking for the brightest most appealing finished results across multiple servings throughout entertaining occasions consistently across various outdoor meal applications.
Can I make this in a regular oven? +
Yes, the foil-wrap method works beautifully in oven-grilled preparations for those without outdoor grilling access. Place foil-wrapped potato bundles on baking sheet at 220 degrees Celsius for 35-40 minutes until potatoes are soft. The oven version misses some of the smoky outdoor character but maintains excellent finished quality for indoor preparations across various weather conditions throughout the year. Each cooking environment produces distinct character; choose based on weather and equipment availability for proper finished results.
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