Baked potatoes in foil on the coals. Potatoes with bacon on skewers: simple recipes

An amazing treat for guests can be made while relaxing in nature! Amazing grilled potatoes turn out just perfect. Most importantly, take care of the presence of fat in advance. Such a barbecue will conquer all friends and relatives with its unusual taste and aroma. All those present will completely forget about the meat kebab, because the potato dish tastes just as good. And the appearance of a ruddy kebab is simply incredible, bright, beautiful, appetizing and rich. Do not hesitate, such a yummy should be prepared urgently!

Delicious barbecue recipe, potatoes with lard

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

Ingredients:

• Potato 2.5 kilograms;
• Salo 150 grams;
• Seasoning for barbecue 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 planted on skewers, which means that nothing should move and come off. Thoroughly wash the potatoes with cold water, peel and cut out the eyes.

Salo cut 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 components.

With a sharp knife, we make cuts on the potatoes so that we get an "accordion". It is not necessary to cut to the end so that the potatoes do not fall off the skewer.

Sprinkle potatoes with bacon, seasoning and salt. Tubers can be rubbed 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 point, you can throw a few sprigs of rosemary, or other spices that are closer to your taste, on the coals.

Time in nature passes unnoticed if you spend it on an interesting activity. A day in nature makes up for a week of work indoors. It is nature that allows the body to breathe, the mind to relax, the soul to heal, and emotions and tension to leave you. Well, if you also cook simple and tasty dishes, then all next week you will be thinking about the next new vacation.

Well, who among us does not like to sit in the fresh air, chat with friends over a barbecue with delicious drinks? Or, for example, cook marinated potatoes on skewers - juicy and with a golden crust 🙂 This recipe was shared with me by a very wonderful person who cooks insanely delicious in his spare time!

So, for a marinade for 1 kg of potatoes, we need: a bunch of dill and parsley, olive or vegetable oil-100 ml, juice of half a lemon, 5-6 cloves of garlic, salt and pepper to taste.

Finely chop the greens with a knife, cut the garlic into thin slices, add lemon juice and oil.

Peel potatoes, wash and dry with paper towels. We send to the marinade, salt and pepper. Let marinate for 30 minutes.

In the meantime, we are making a fire. We will need a lot of coals, since potatoes are harder than meat and take longer to cook.

When the firewood is well burned, we break the coals. Gently thread the potatoes onto a skewer and send them to the grill.

We turn the potatoes often so that they are well cooked inside, and the crust is not burnt, but blushed.

Lubricate the potatoes with marinade and do not forget to turn over!

We prepare the dish in advance - lay out several layers of foil, since the potatoes will need to rest for several minutes.

A few more minutes and the potatoes will be ready. It took me 25 minutes to prepare. We check the readiness of potatoes with a knife or a toothpick. Everything, the potatoes are baked, put them on a dish and invite friends to the table. By the time everyone gathers, the potatoes will absorb all the flavors.

Shish kebab is familiar to each of us, and when it comes to this dish, everyone confidently believes that it is prepared only from meat, in extreme cases from chicken or fish. Today you can find out an excellent recipe for cooking kebabs from potatoes and lard. Such a dish can be prepared by every lover of food fried on coals at home. Having tried such a barbecue once, you will not remain indifferent and be sure to share this recipe with your friends and acquaintances. Let's find out together, from potatoes with lard.

Necessary ingredients for cooking potato skewers with lard

We will need:

• potato;
• salo;
• salt;
• thyme;
• foil.

Cooking a delicious kebab of potatoes with lard:

Starting to prepare this recipe, we immediately start the brazier so that the firewood burns well and leaves behind not very hot coals. After the brazier is already blazing with a hot fire, we start cooking the barbecue. First, peel the potatoes and wash them under water.

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

Now let's start cutting the fat. It must be cut much thinner than potatoes, and the pieces should be half as large. The main thing is that the fat can saturate each potato circle with its juice (fat).

That's all ready, it remains only to string potatoes and lard on skewers in turn. When the operation is done, the finished skewers need to be slightly salted, but remember - this directly depends on how salty the fat is already. It is possible that the future delicious barbecue will not need to be salted at all.

There is a barbecue preparation, you can proceed to the main actions. It is necessary to take the foil and pack each skewer with potatoes and lard in it. During packaging, do not forget to put fragrant herbs to the blanks, in our case we will add thyme. This will give our barbecue a more aromatic taste.

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

Cooking secrets

In preparing this, I would like to give some useful tips that will help you achieve perfection. To bake potatoes with lard well in foil, you can use a barbecue cover. With this preparation, a constant temperature will be created in the brazier on all sides and the kebab will be baked evenly. However, if there is no lid, you should not be upset, you just need to turn the skewers every 4-5 minutes, and these actions are familiar to every barbecue.

And finally, I would like to wish everyone a pleasant appetite and advise you to use crispy pickled cucumbers and pickled tomatoes as an accompaniment to this barbecue. This is just a delightful combination that will not leave anyone indifferent. We wish everyone good health and be sure to cook a delicious kebab of potatoes with lard. Surprise your friends with the wonderful aroma and taste of this dish.

Step-by-step recipes for lard on the grill with bread and garlic, potatoes and other vegetables

2018-04-30 Marina Vykhodtseva

Grade
prescription

4930

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

19 gr.

carbohydrates

12 gr.

196 kcal.

Option 1: Barbecue of bacon on the grill (with potatoes)

A variant of a stunningly simple but delicious bacon kebab with potatoes. In order for the vegetable to have time to cook, we strictly follow all the rules and follow the instructions. Salo can be used fresh or salted. It will be delicious from slices with layers, but just poor fat is also suitable. Due to the potatoes, it will not be very greasy.

Ingredients

• 0.2 kg of fat;
• 0.5 kg of potatoes;
• 3 tablespoons of soy sauce;
• 0.5 tsp ginger;
• 0.5 tsp pepper;
• 2 tsp oils;
• 3 cloves of garlic.

How to cook

Add ground ginger to soy sauce, but you can do without it, put black pepper, pour in a couple of tablespoons of sunflower or olive oil. Peel and chop the garlic, throw next. Mix thoroughly.

We clean the potatoes. It is advisable to use a not very starchy variety so that the slices do not fall apart, keep on skewers. You also need to choose small tubers. Young potatoes can be cooked in their skins, but we only wash them well. Cut into thin slices. This is important, otherwise the potatoes will not bake, and the fat will burn.

Add the sauce to the potatoes, stir and leave to marinate for fifteen minutes. We also cut the lard very thinly and into slices, the size of pieces of potatoes, a little less. It is convenient to cut a slightly frozen product. If the fat is not salty, then lightly sprinkle with salt, stir.

Now we take sticks and string potatoes with lard. Since there are more vegetables, you can lay two or three pieces, and then we look for ourselves. If there is a lot of sauce left in the bowl after the potatoes, then sprinkle the kebab and send it to the grill.

We are preparing a dish with bacon until golden brown on potatoes, it will appear quickly. Turn regularly so nothing burns.

In addition to potatoes, on such a kebab, you can string pieces of onions. It is added simply fresh or mixed with the same sauce.

Option 2: Salo on the grill with whole potatoes

We choose a small-sized egg for potatoes. Between themselves, the tubers should also be approximately the same. Fat can be used regular or peritoneum.

Ingredients

• 10 potatoes;
• 2 tbsp. l. olive oil;
• 250 g of fat;
• garlic;
• 2 tsp mustard;
• salt.

Step by step recipe

Throw the peeled potatoes in boiling water and boil for about 7-8 minutes. It is not necessary to bring the vegetable to full readiness, only slightly. Drain the broth, cool. If the tubers are large, then cut in half or even into four parts.

Mix mustard with oil, salt, add chopped garlic. Pour everything into the potatoes, stir. You can leave for impregnation or cook immediately. Pepper if desired, but do not add any herbs, they will burn.

We cut the lard into fairly large plates of half a centimeter. We string one piece on a skewer, then a potato, repeat several times. We finish with bacon.

Preparing hot coals on the grill. We set the kebabs of potatoes and lard, fry for about 12-15 minutes until golden brown. Turn often so that the products evenly reach readiness. Serve with black bread, pickled onions, complement with herbs and spicy tomato sauces.

When using wooden sticks, it is important to soak them in cold water first. Otherwise, they will burn faster than the main ingredients brown. When using a new metal skewer, it is important to wash it thoroughly, it is not necessary to dry it. Otherwise, the products may not have a very pleasant taste.

Option 3: Classic lard on the grill (peritoneum)

You can cook any fresh fat in this way, but it is ideal for the peritoneum. We marinate it in advance, like a regular barbecue, the product should be well saturated with spices, become softer. Be sure to clean the skin before use. If bristles are visible on it, then you need to singe. You can simply remove it from a piece, but on fire the skin is very beautifully browned and gives its aroma. For the marinade, you will need adjika, you can replace it with a small amount of spicy ketchup.

Ingredients

• 1000 g of fat (peritoneum);
• 2 laurels;
• 7 peppercorns;
• 1 s. l. adjika;
• 4 cloves of garlic;
• 2/3 st. l. salt;
• 1 onion;
• 1.5 tablespoons of vinegar.

Step-by-step recipe for classic charcoal lard

We wash the peritoneum, dry it. Unlike meat, even a frozen product can be marinated, but with fresh fat it turns out much tastier. We cut it into pieces of 30 grams, throw it into a container or into a bowl. Add salt, stir, leave for an hour.

We cut the peeled garlic cloves into four parts, put them in a bowl with bacon, put spicy adjika, add laurel and peppercorns. Mix everything thoroughly, cover and leave to marinate for at least a day. Or let stand for another 3-5 hours, then proceed to frying.

We breed charcoal in the grill. If ordinary firewood is used, then let them burn out. Then put the pieces of peritoneum on the grill. You can also use skewer for frying. In this case, we string, but do not leave much space between the pieces.

We install the skewer (grid) on the grill. Since the fat will be melted, and it ignites, we immediately prepare water. You can pour it into a plastic bottle and make a hole. A small stream of fire is easier to extinguish. Cook the belly until golden brown.

There is time to quickly marinate the onions. We clean the head, crumble with thin rings, pour with vinegar, stir. You can sprinkle with pepper on top, add greens. We spread the fried lard on a dish, sprinkle with pickled onions and immediately take a sample.

Salo turns out tasty, fragrant, but do not forget about the high fat content and high calorie content. You should not consume more than 150 grams per person, it is advisable to supplement the dish with fresh salads, bread.

Option 4: A quick recipe for salted bacon on the grill

This dish is prepared from salted lard. You can use any part, but it turns out especially tasty with the peritoneum. Under the influence of the heat of the coals, the meat layers are browned and begin to emit an incomparable aroma. Required ingredients are garlic and bread. You can use white or rye bread. Cooking on the grill, skewers or just sticks.

Ingredients

• 300 g of salted fat;
• 4-5 slices of bread;
• 3-5 cloves of garlic.

How to quickly cook salo on the grill

Bread and lard should be cut into cubes of approximately the same diameter, like pieces of shish kebab. They should be easy to put on the skewer, do not fall off.

Peel the garlic and cut into sharp pieces. We make punctures in the fat, insert. When frying, the fat will begin to melt, the lard will heat up, and the garlic will emit a pleasant aroma.

We put lard and bread mixed on sticks, put on the grill with hot coals. Fry for a few minutes on each side until nicely browned. Remove, pour ketchup or eat with fresh vegetables, herbs.

You can throw washed potatoes into the coals of the barbecue, bake until tender. You get a wonderful side dish. Only you should choose small tubers, and thoroughly wash the peel with a brush.

Option 5: Salo on the grill with seasonal vegetables

In terms of nutrition, lard and vegetables are the perfect combination. They can be a wonderful dish if cooked on the grill. For this option, it is best to use a lattice. Vegetables may not hold on sticks.

Ingredients

• 100 ml soy sauce;
• zucchini;
• 300 g of fat;
• two peppers;
• eggplant;
• two tomatoes;
• 0.5 lemon.

How to cook

We cut large circles (2-3 cm each) eggplant and young zucchini. Tomatoes in half or in four parts, about the same as bell pepper. We combine soy sauce and lemon juice, pour over vegetables, stir and leave for a few minutes, they will soak quickly.

We cut into pieces no thinner than a centimeter of fat or use the peritoneum. Spread evenly on the grill. Stir the vegetables again and fill the remaining free space.

We put a grate filled with food on the grill with hot coals, fry vegetables with lard until tender.

This is just an example of the simplest dressing for vegetables. You can soak not only in soy sauce, but also in teriyaki, use adjika, oil or onion marinade. Just remember that some vegetables release a lot of juice from salt, and with it the taste goes away.

Sometimes simple dishes from long-known ingredients turn out to be much tastier than refined ones. So, potatoes with bacon on skewers or on a grill are a dish familiar to many from childhood. To prepare it, you will need a minimum of products, and the taste and aroma will amaze even a gourmet. Cooking options for such potatoes are presented in our article.

Potato skewers on skewers

Healthy potatoes with bacon according to this recipe are cooked on a wire rack in the oven. However, you can also bake it on the grill if you first boil the vegetable pieces in salted water for 5 minutes.

The cooking sequence is as follows:

1. The potatoes are peeled, washed and cut into small pieces, about 1.5 cm each.
2. Sliced ​​potatoes are put in a bowl and mixed with a little salt and olive oil (2 tablespoons).
3. Lard (preferably with a good cut) is cut into pieces about 8 mm thick.
4. Potatoes and bacon are strung alternately on metal skewers. In total, 7 vegetable pieces and 6 slices of bacon should be placed on one skewer. It is important not to string them too tightly so that the potatoes have time to bake.
5. Prepare a spicy mixture of spices from cinnamon, nutmeg (1/2 teaspoon each), cloves and red hot pepper (1/4 teaspoon each).
6. Sprinkle each skewer with the prepared mixture, pressing lightly with your hands.
7. Send the skewers to the oven, preheated to 190 degrees. Bake on a wire rack for about 40 minutes on both sides.

Potatoes baked on skewers with lard in foil

A delicious appetizer or an appetizing main course is obtained according to the following recipe. Potatoes with bacon on skewers or wooden sticks are baked in the oven or on coals. And in order for it to be fully cooked, for the first 20 minutes it is wrapped in foil.

Potatoes (peeled or peeled) are cut into thin circles, 5 mm each, and lard - 2-3 mm thick. The prepared ingredients are mixed in one bowl with garlic, pepper and salt (if necessary). Potatoes and bacon are strung alternately on a skewer or skewer dipped in water, wrapped in foil and sent to the grill or oven at 200 degrees. After 20 minutes, the foil is removed, and the dish is cooked for another 15 minutes.

Recipe for potatoes with lard on skewers

Potatoes according to the following recipe are cooked in the oven on wooden skewers that replace skewers. To prepare a dish for four people, you will need 4 large tubers of new potatoes. The vegetable is cut into slices of 5-6 mm and boiled in salted water for 4 minutes. Then the water is drained, and the prepared slices are dried. After that, the potatoes are mixed with melted butter (2 tablespoons) and begin to string on skewers.

Potatoes with bacon on skewers are cooked in the oven for about 45 minutes until crispy on top.

Grilled potatoes with lard in foil

It has been proven that baked potatoes are much healthier than those cooked in water. It retains much more vitamins and microelements that this vegetable is rich in: potassium, calcium, iron, etc. To do this, you need to bake potatoes in their skins. It is better to cook it in foil in the oven or on a wire rack. Well, the tastiest thing is potatoes with lard on skewers.

To prepare such a dish in foil on a grill, you need:

1. Wash and peel young potatoes (small ones). Peel old potatoes as usual.
2. Dry the potatoes and string them on skewers, about 4-5 each.
3. Wrap each skewer with thin strips of bacon or bacon with a slot. Sprinkle brown sugar and pepper on top.
4. Lay the skewers on a foil tray. Top the potatoes with another layer of foil.
5. Send the workpiece to the grill for 45 minutes.
6. After the specified time, remove the top foil and bake the potatoes for another 10 minutes.

Such an appetizing potato should be served immediately, hot.

Grilled potatoes with bacon

Tasty and healthy with lard can be cooked right on the grill. It can be served alone or as a chicken.

Potatoes with bacon on skewers are prepared in the following sequence:

1. small size should be washed well with a brush, but do not peel.
2. Pickle tubers (8 pcs.) In vegetable oil (2 tablespoons) and a mixture of salt, pepper, garlic, and fresh or dried dill.
3. Prepare salted lard by cutting it into small pieces, about the same size as potatoes.
4. Prepare the grill.
5. Cut each potato tuber in half and string it on skewers, alternating with lard. In total, you should get 2 skewers of 8 halves of potatoes and the same number of pieces of lard on each.
6. Bake potatoes on the grill until cooked, until a crust forms on top.

To cook potatoes on the grill, be sure to choose small tubers so that the halves with bacon have time to bake.