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Potato kebab with lard
The picnic season outdoors is in full swing. Many have already prepared traditional pork kebabs, grilled chicken thighs on the grill. For a variation to your summer menu, try making potato kebabs with lard. This dish is very tasty, looks appetizing on skewers, and will surprise many.
A small amount of lard will add juiciness to the potatoes.
For potato kebabs with lard, you won't need a lot of coals. It's important to let the logs completely burn down so that only glowing coals remain.
Lard and potatoes are quite filling ingredients, so it's best to serve potato kebabs with fresh vegetables. Any tomato sauce or ketchup will go well with the dish.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- medium-sized raw potatoes – 1 kg;
- fresh lard with meat layers – 250-300 g;
- onion – 1-2 pcs;
- herbs (onion, dill, parsley, basil) – a few sprigs;
- spices for kebabs – 1 tablespoon;
- salt – 1-1.5 tablespoons;
- vegetable oil – 3-4 tablespoons.
Cooking
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place the finished potatoes on plates, sprinkle with chopped herbs.
7. 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!
