Grilled Skewered Potatoes with Lard

Treat your loved ones to the most wonderful dish with the smell of a fire! Thinking about what new and interesting things to cook outdoors? Very tasty, juicy and aromatic potatoes with lard on skewers on the grill will delight you and your guests! Itʼs quick and easy to prepare and can be eaten in minutes!
cook time: 50 min
Liam Carson
Grilled Skewered Potatoes with Lard

Nutrition Facts (per serving)

273
Calories
24g
Fat
13g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Salt to taste
Potato (medium size) 6 pc
Vegetable oil 4 tbsp
Greenery to taste
Salo 250 g
Allspice to taste

Recipe instructions

Step 1

Step 1
How to fry potatoes with lard on the grill? Prepare all the necessary ingredients. Try to choose potatoes of approximately the same size, so they will cook evenly, and in the finished dish on a skewer they will look more appetizing and beautiful. Wash the potatoes thoroughly with a brush to remove all dirt. Then rinse the tubers under running clean water and dry them with paper napkins.

Step 2

Step 2
Cut the potatoes into slices about 1 centimeter thick.

Step 3

Step 3
Which lard is better to choose? It all depends entirely on your taste. You can take absolutely any lard: salted, smoked, with or without layers of meat, and so on. The skin can also be cut off or left if desired. I used smoked lard without layers and did not cut off the skin (it became crispy during the frying process). So, cut the lard into slices thinner than the potatoes (about 0.5 cm).

Step 4

Step 4
Prepare the marinade. To do this, pour vegetable oil into a small container. Peel the garlic and pass it through a press and add it to the oil.

Step 5

Step 5
Add salt to taste (I used about 0.5 tsp of fine salt) and allspice or ground red pepper.

Step 6

Step 6
You can also add your favorite spices and seasonings to the marinade. I added some frozen herbes de Provence. Mix everything well.

Step 7

Step 7
Next you need to marinate the potatoes. You can do this in a deep bowl or in a plastic bag. I find it more convenient to marinate in a bag; in it, the marinade is easily distributed evenly over all potato slices. Place the potatoes in a bag, spread the marinade on top using a teaspoon, tie the bag and mix the entire contents. Approximately 1 tsp. reserve the marinade for later use. Marinate the slices for about 5 minutes.

Step 8

Step 8
Next you need to string the potatoes and lard onto skewers. Make lard with the first and last piece on the skewer, so the edges of the potatoes will be completely soaked during the frying process and will not be dry. Alternating potatoes and lard, thread the skewer completely.

Step 9

Step 9
Light up the grill. When the firewood burns out and the coals remain, you can start frying the potato shish kebab.

Step 10

Step 10
Place the skewers on the grill and bake for about 30-40 minutes. Cooking time depends on many factors: how hot your grill is, what type of potatoes you use, and how often you turn the skewers.

Step 11

Step 11
Fry the kebabs until the potatoes are ready. As soon as a golden, delicious crust appears, check for doneness. This can be done using a toothpick — it should prick the potatoes with ease. My potato skewers took 30 minutes to cook.

Step 12

Step 12
Grease the finished potatoes with lard with a silicone brush with the remaining aromatic marinade.

Step 13

Step 13
Finally, sprinkle the kebabs with chopped herbs. You can serve it to the table!

Additional rubrics

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