Potato kebab on the grill

Potatoes on skewers on the grill

Picnics, outdoor gatherings around the fire, overnight stays on the banks of a river or lake - this is great! But what should a pp specialist do? Organize cheat meals, deviate from the principles of proper nutrition for a while? This is possible, but it is much wiser to think through a menu for picnics. Believe me, there are a lot of recipes for different dietary delicacies! For example, baked potatoes on skewers on the grill may well be delicious if you cook them correctly.

potatoes – 1 kg;
salted lard – 0.25-0.3 kg;
salt – 5 g;
ground black pepper – 5 g;
rosemary or turmeric (optional) – 2-3 g;
skewers, foil.

Cut the prepared potatoes into circles about 1 cm thick.
Cut the lard into thin slices. Its pieces should not be larger than potato slices.
Thread lard and potatoes onto skewers, alternating.
Place the skewer on the foil.
Mix salt, pepper, spices.
Sprinkle the potatoes and lard with the mixture.
Wrap the potatoes in foil and twist the ends of the foil around the edges of the potato skewers.
“Charge” the remaining skewers in the same way.
Place the skewers on the grill. Bake potatoes with lard for 15-20 minutes. The foil will prevent fat from leaking out and the potatoes from burning.
Remove the foil. Return the kebabs to the grill. Grill the potato slices over the coals until browned. This will take 5-7 minutes. During this time, the lard will turn into cracklings.

All that remains is to remove the fragrant potatoes from the skewers and serve them to the table along with the cracklings. A similar recipe for cooking potatoes with lard on the grill can be found on Stalik Khankishiev’s blog, but not only from him. This version of potato kebabs is extremely popular and is used by many experienced chefs.

young potatoes - 12 medium-sized tubers;
raw bacon - 12 plates;
sour cream or mayonnaise – 60 ml;
salt, pepper - to taste.

Coat clean and dry potato tubers with sour cream or mayonnaise. The sauce must first be seasoned with pepper and salt.
Leave the potatoes for half an hour, then wrap the tubers in slices of bacon and string them onto skewers - 3-4 pieces per skewer.
Wrap the potatoes in foil and place the skewers over the grill. Bake the potatoes for 20 minutes in foil. Then remove the bacon-wrapped vegetables from the foil and fry for 5-10 minutes, turning the skewers occasionally.

This simple recipe makes the potatoes juicy and looking extremely appetizing. It will become a table decoration.

potatoes – 1 kg;
sour cream or mayonnaise – 100-120 ml;
dried herbs, black pepper, salt - to your taste;
garlic (optional) - to taste;
fresh herbs - for serving.

Peel the potatoes and cut them into 2-4 pieces. If the tubers are young and small, they can not be peeled and left whole.
Mix sour cream with herbs, pepper and salt. If desired, add crushed garlic to it. Stir
Place the prepared potatoes into the resulting sauce and mix with your hands.
Place the potatoes on a sheet of foil folded in half and wrap it in it. Try to keep the potato pieces in one layer inside.
Place the foil bag on the grill grid. Bake for 20-30 minutes, turning every 5 minutes.

Unfold the foil, place the potatoes on plates, sprinkle with chopped herbs and serve. Potatoes baked in foil will be an excellent side dish for meat or vegetarian kebab.

potatoes – 1 kg;
butter – 180 g;
spicy herbs, salt, dried garlic - to taste.

Wash the potatoes.
Cut the tubers from one side to about the middle.
Mix softened butter with salt and spices.
Coat the tubers with oil and place a little oil in each cut.
Wrap the potatoes one at a time in foil. Bury it in the ashes. Leave for 30-35 minutes.

If your coals are still smoldering, you can bake the potatoes on the grill. Then it will be ready in 20-25 minutes.

Potatoes baked or fried over coals come out tasty and aromatic. This simple dish is so tempting that it makes you forget about your diet. There are many recipes for grilled potatoes. The above selection will certainly allow you to find a version of this popular and affordable dish for every taste.

Summer, hot sunny days, you look forward to the weekend to go to the country, go out, nature and have a picnic. Of course, we must pay tribute and first of all cook the most popular dish on coals - shish kebab. But then you can bake not only meat, but also vegetables on skewers. For example, potatoes on skewers have a unique aroma and taste.

Ingredients:

Potatoes - 1 kg
Lard - 500 g
Garlic - 3 heads
Salt - 1 tsp.
Ground black pepper - a pinch

When you get tired of meat kebabs, have a picnic and cook potatoes on skewers on the grill. This is a simple dish, however, it can surprise and pamper the most spoiled gourmets.

Ingredients:

Potatoes - 1 kg
Sea salt - 1 tsp.
Fresh bay leaves - 10 pcs.
Lard - 250 g

Step-by-step preparation:

Wash medium-sized, long, evenly shaped tubers and dry with a paper towel.
Using the tip of a skewer, drill a through longitudinal hole inside each potato. Fill this hole with lard and salt.
Thread the potatoes onto a skewer across the holes made, and thread fresh bay leaves between them.
Heat the coals well in the grill and place the skewers. During cooking, constantly rotate the skewer so that the tubers are evenly cooked on all sides.

Fried, aromatic and crispy potato kebab on skewers is a quick and easy-to-prepare dish that many have loved since childhood. Of the many ways to bake it, potato chips have become very popular lately.

Ingredients:

Potatoes - 10 pcs.
Salt - 1 tsp.
Ground black pepper - a pinch
Coriander - 1 tsp.
Khmeli-suneli - 1 tsp.
Garlic - 1 clove
Coriander - 1 tsp.

Combine all spices in a container and mix.
Peel the garlic, pass through a press and add to the spices. Stir again.
Peel the potatoes with a brush, wash and dry. Cut it into thin slices of 3-5 mm.
Roll each slice in spices.
Thread potato slices onto a skewer, at a short distance from each other, about 2-3 mm. The main thing is that they do not touch each other.
Place the prepared skewers on the grill with smoldering coals and cook, turning occasionally, so that the potatoes dry, brown and bake. When it becomes crispy, like chips, remove it from the grill.

Of course, you can cook potatoes in a cauldron over a fire, but not everyone will want to take massive and heavy dishes with them on a hike. But there are other options.

The fire should be such that there are enough coals in it, because it is in them that the vegetable will be placed. At the same time, it must be completely covered with coal. To do this, it is convenient to make a depression with a stick, and then put the tubers there. Baking time is approximately 25-30 minutes. Let the finished potatoes cool slightly, break them up and sprinkle with salt.

Skewers are not always used only for meat kebabs. You can use them to make delicious baked potatoes.

The tubers are washed and thoroughly wiped so that no moisture remains on them;
Cut the vegetable into slices, 1 to 2 cm wide;
Thread them onto skewers so that there is a distance of about half a cm between them;
All that remains is to pour a small amount of vegetable oil over the vegetables and sprinkle with salt;
It will take 15-20 minutes to bake the potatoes. During the process, you must remember to turn the skewers over.

Ketchup or your favorite sauce is the best addition to vegetable kebab. If desired, you can string lemon slices, bay leaves between potato wedges, or come up with something of your own.

Potatoes in foil

When going on a hike, many people forget to take food foil with them, but it’s a shame. It will allow you to make evenly baked, aromatic potatoes without staining them with soot and saving cooking time.

Potatoes in foil baked on coals

The foil is divided into pieces, the size of which should allow you to completely wrap the tuber;
If you have sunflower or butter on hand, as well as spices, you can apply them directly to the foil before placing the fruit in it. Dry garlic will fit well here, adding a special spice to the dish;
Thoroughly washed and dried potatoes are individually wrapped in foil so that the shiny side is on the outside;
Each tuber is pierced in several places;
Do not put potatoes in foil on the fire; you must wait until the flame has already gone out and the coals are still very hot. Place it in the lowest layer and sprinkle it with a stick or other available material;
Cooking time varies from 40 minutes to 1 hour depending on the size of the vegetables. The finished potatoes should have a baked crust and a soft center.

Fresh green onions add a nice touch of freshness to the dish.

This recipe also requires foil. Potatoes on the fire, seasoned with lard, turn out fattier and more satisfying.

The washed potatoes are cut into circles, 0.5 to 1 cm thick. If the vegetable is not young, then it is better to remove the skin;
Lard is cut in the same way. You can use both pork and fat tail;
Salt and spices are added to taste and depending on the type of lard used;
The pieces are placed on a skewer, alternating with each other. After this, everything is wrapped in foil;
This unusual kebab is fried for 30 to 50 minutes, turning occasionally;
5 minutes before the end of the process, the foil is removed to create a golden brown crust.

Mayonnaise or sour cream will come in handy here more than ever.

A very tasty option that will decorate any picnic and even children will like it.

Potatoes are washed, wiped and baked in coals;
At this time, prepare the filling: soft butter is mixed with grated or finely chopped cheese. You can add herbs and garlic to taste;
Cuts are made in the finished potatoes. You can make one large depression in the middle or several parallel to each other;
Place the filling into the cuts using a spoon;
The bottom of the tubers is wrapped in foil and returned to the coals for a few minutes until the cheese begins to melt.

Potatoes baked with bacon on the grill

young potatoes - 12 medium-sized tubers;
raw bacon - 12 plates;
sour cream or mayonnaise – 60 ml;
salt, pepper - to taste.

Coat clean and dry potato tubers with sour cream or mayonnaise. The sauce must first be seasoned with pepper and salt.
Leave the potatoes for half an hour, then wrap the tubers in slices of bacon and string them onto skewers - 3-4 pieces per skewer.
Wrap the potatoes in foil and place the skewers over the grill. Bake the potatoes for 20 minutes in foil. Then remove the bacon-wrapped vegetables from the foil and fry for 5-10 minutes, turning the skewers occasionally.

Related article: Do-it-yourself marker for planting potatoes - types and drawings

This simple recipe makes the potatoes juicy and looking extremely appetizing. It will become a table decoration.

How to pickle potatoes for baking - 3 delicious recipes

Many of our compatriots in their memories of childhood and youth have unforgettable episodes of how they roll out baked potato tubers from the ashes, throw them between their palms and blow them, cooling them, and then peel them and gobble them up with appetite with or even without salt. However, as we grow up, we go out into nature to grill kebabs, sometimes forgetting how tasty and appetizing potatoes can turn out on the grill.

This vegetable can be cooked on coals in different ways: with or without foil, on a grill or on skewers, with lard, bacon, mushrooms. We bring to the attention of readers of the New Domostroy website 11 recipes for making potatoes on the grill, as well as tips for cooking them over coals to obtain an impeccable result.

potatoes – 1 kg;
smoked brisket – 0.2-0.25 kg;
butter – 50 g;
salt, seasoning for potatoes - to taste.

Place potato tubers on skewers, alternating with pieces of smoked brisket.
Make shallow transverse cuts on the tubers on both sides of the skewer.
Sprinkle the potatoes with salt and spices.
Place a small piece of butter into the cuts on the tubers.
Wrap the potatoes and brisket in foil.
Grill the potatoes for 20 minutes, then remove the foil and continue cooking the potatoes for 10 minutes, turning the skewers occasionally.

If the fire starts to flare up due to the fat dripping down, sprinkle salt on the coals and the flame will go out.

Potatoes on the fire have already become a traditional delicacy for any hike or picnic. The combination of simple preparation and aromatic taste makes it the most optimal option for a snack in nature. Moreover, this simple dish has different variations, so you can choose the recipe to suit your taste.

In order to cook baked potatoes the first time, you should listen to the following tips:

The potatoes should be young, the variety should be crumbly, with yellow flesh;
If you bake it whole, then you need to make transverse cuts;
Chicken subcutaneous fat can replace lard;
There should be no flames in the fire. In order to prevent its occurrence, you can sprinkle the coals with salt.

And most importantly, experimenting with recipes will help you choose the most delicious option.

This is my favorite way to grill shish kebab. Vegetables are soaked in meat juice and lard and this makes them even tastier. The smoke from the coals is absorbed into the food and gives it that color that only happens to food cooked over a fire. And dill completes the picture of the royal dinner!

Required ingredients:

300 g lard;
400 g brisket;
1 kg of potatoes;
salt - to taste;
dill - several sprigs.

1. Cut the lard and brisket into pieces 7-10 mm thick.

2. Cut the potatoes into slices. You don't need to go too thin, 1 centimeter is enough.

3. Thread everything onto skewers, alternating ingredients. For example, potatoes - lard - potatoes - brisket.

4. Salt the food directly on the skewers. Place 2-3 sprigs of dill on top. Wrap the skewers tightly in foil.

5. Cook on the grill for 20-30 minutes, but do not overcook!

6. Remove the foil and hold the potatoes and meat over the coals for a few more minutes so that the food becomes smoky.

Enjoy an unusual kebab! You can also fry the champignons over coals. For the most delicious marinades for mushrooms, see another article.

Before pickling potatoes, you need to rinse them thoroughly under running water. Then cut off the peel, if indicated in the recipe, and dry with a towel. Afterwards, be sure to make shallow cuts on the potatoes so that the marinade soaks in from the inside!

For 1 kg of potatoes - 7 tbsp. l. full-fat mayonnaise 2 cloves of garlic, finely chopped. Salt and ground black pepper to taste. Tubers do not need to be peeled, especially young potatoes. Mix the ingredients for the sauce, brush the vegetables well with it and leave for 2 hours. After the time has passed, you can bake in foil in coals, small root vegetables on a wire rack, or bake deliciously in the oven on a baking sheet covered with parchment paper.
For 1 kg – 3 tbsp. l. sour cream 2 tbsp. l. vegetable oil 1 tbsp. l. spicy mustard 1 tbsp. l. lemon juice salt and pepper to taste. Cut medium-sized potatoes into 5-6 pieces into rings (2 cm) and mix with the rest of the ingredients. Leave to soak for 1 hour. Then you can put it in the oven at 180 C until golden brown and the potatoes soften. Or place on a grill over coals.
For 1 kg – 1/3 cup vegetable oil 2 tbsp. l. mustard beans (Dijon mustard) 1 tsp. honey salt. Mix the ingredients for the marinade, brush the potatoes, pre-cut into 3-4 parts (if large tubers) or whole potatoes, if small vegetables. And you can immediately put it on the grill pan or on the grill over the coals.

Serve, enjoy, laugh, get dirty and lick your fingers. Everyone will do this - we promise you! Bon appetit!

Although the recipes are excellent, you still shouldn’t get carried away with such potatoes, especially if you are at the stage of losing weight - a serving of 200 g will be quite enough. And it is better to eat it in the first half of the day.

You can supplement potatoes cooked over a fire with anything - meat, fish, mushrooms and vegetables, but it is better to eat them separately, adding only sauces (

here

there is a great low-calorie recipe) or fresh vegetables.

Potatoes baked on the grill are stored in the same way as those prepared in any other way - in a hermetically sealed container in the refrigerator. Shelf life - up to 2 days. I like to specially bake more on the fire and then use such fragrant potatoes for omelettes, salads, etc.

The most delicious recipe for grilled potatoes in foil with lard and brisket

Required ingredients:

300 g lard;
400 g brisket;
1 kg of potatoes;
salt - to taste;
dill - several sprigs.

How to cook:

1. Cut the lard and brisket into pieces 7-10 mm thick.

2. Cut the potatoes into slices. You don't need to go too thin, 1 centimeter is enough.

3. Thread everything onto skewers, alternating ingredients. For example, potatoes - lard - potatoes - brisket.

4. Salt the food directly on the skewers. Place 2-3 sprigs of dill on top. Wrap the skewers tightly in foil.

5. Cook on the grill for 20-30 minutes, but do not overcook!

6. Remove the foil and hold the potatoes and meat over the coals for a few more minutes so that the food becomes smoky.

Related article: Potato tubers: instructions and dosage of the product

ARTICLES ON THE TOPIC:

Enjoy an unusual kebab! You can also fry the champignons over coals. For the most delicious marinades for mushrooms, see another article.

How to bake potatoes over a fire

If you still don’t know whether you can have potatoes on pp, then I recommend reading this article. Those who have already understood the issue know that potatoes and proper nutrition are quite compatible, as is cooking over a fire or grill. Neither the calorie content with the glycemic index, nor the dietary content of potatoes baked in this way are in doubt - everything is within the framework of the principles of proper nutrition!

The calorie content of a baked potato (on average) is about 80 kcal, and the glycemic index (GI) is 60-65 units.

There are several recipes, our authors have collected the best ones for you. Choose the one that suits you and enjoy your pp picnic!

Few people like young small potatoes, because they are very difficult to peel. But for roasting the whole thing on skewers, this one is perfect! Fragrant, tasty, with a beautiful, appetizing crust, it is one of the first to disappear from the table.

Nutritional value per 100 g:

Calories: 82
Proteins: 2
Fats 0.4
Carbohydrates: 17

Potatoes in a spicy marinade, cooked on the grill

young potatoes – 1 kg;
large champignons – 0.3 kg;
lard with layers – 0.3 kg;
garlic – 5 cloves;
dried basil – 5 g;
refined vegetable oil – 40 ml;
salt, ground black pepper - to taste.

Wash and dry the mushrooms and potatoes.
Shorten the stems of the mushrooms so that they do not peek out from under the caps. Marinate them in a mixture of oil with pressed garlic, salt, pepper and dried basil. It is enough to keep the mushrooms in the marinade for 20-30 minutes.
Cut the potatoes into circles about 1 cm thick.
Cut the lard into small slices.
Thread potato slices onto skewers, alternately placing mushrooms and pieces of lard between them.
Wrap the kebabs in foil and bake them over the coals for 15-20 minutes. Then remove the foil and grill the kebabs for another 5 minutes until they brown and look more appetizing.

Potatoes fried on skewers with champignons and lard are a complete dish that does not require any additions. However, it would not be a mistake to serve it with sauce.

potatoes – 0.5 kg;
refined vegetable oil – 60 ml;
spicy herbs, pepper, salt - to taste;
sour cream – 120 ml;
garlic – 1-2 cloves;
fresh herbs – 20 g.

Tubers (washed, dried), cut into circles 1-1.5 cm thick.
Pour the oil into the bag, add salt and seasonings. Place potatoes in a bag and roll them in oil.
Place the potatoes on a wire rack and secure it so it doesn't open.
Place the grate on the grill. Roast the potatoes for 20 minutes, turning the grill occasionally.
Mix sour cream with chopped garlic and herbs, pepper and salt.

Serve grilled potatoes with sour cream and garlic sauce. If you prefer a more piquant taste, you can replace the sour cream with mayonnaise.

young potatoes – 1 kg;
lard – 0.3 kg;
soy sauce – 60 ml;
adjika (homemade) – 100 ml.

If the potato tubers are small, just wash and dry them. Cut medium-sized tubers in half, large ones into 3-4 parts.
Mix soy sauce with adjika, coat tubers or potato pieces with this mixture.
Thread the potatoes onto skewers, alternating with slices of lard. Wrap in foil.
Fry the potatoes over coals for 20 minutes in foil, then 5 minutes without it.

It is best to serve potatoes prepared according to this recipe with tomato sauce or the same adjika. The lard in the recipe can be replaced with smoked brisket or bacon.

potatoes – 1 kg;
Dijon mustard – 60 ml;
refined vegetable oil – 60 ml;
lemon juice – 20 ml;
aromatic herbs, salt to taste.

Prepare a sauce from mustard, butter and lemon juice, adding spices and salt.
Marinate potatoes cut into 1.5 cm thick slices in the mixture for 20 minutes.
Thread potato slices onto skewers, leaving a small distance between them, and wrap in foil.
Grill for 15 minutes. Remove the foil. Bake for another 10 minutes, turning until the potatoes brown.

Potatoes made according to this recipe have a moderately spicy taste and are liked by almost everyone.

You can bake potatoes with lard not only on skewers, but also on a wire rack. The dish is much easier to prepare and comes out in the form of a potato casserole. The dish is consumed on its own or with a meat side dish.

Ingredients:

Potatoes - 1 kg
Lard - 300 g
Garlic - 4 heads
Salt - 1 tsp.
Ground black pepper - a large pinch

Wash and dry the potatoes. There is no need to peel it; the baked peel turns out very tasty and has many useful properties. Cut each tuber in half.
Cut the lard into thin slices.
Peel the garlic and cut into thin rings.
Take a wire rack and place the potato halves on it in a thick, even layer, semicircular side down.
Season the potatoes with salt and ground pepper.
Place a slice of garlic on each potato.
Then add slices of lard.
Place garlic on top again, sprinkle with salt and ground pepper.
Cover the food with the other half of the potato and secure the tubers with a lattice.
Light a fire and wait until the wood burns out and turns into coals.
Place the grate on the grill. Bake the potatoes, turning them from side to side several times so that the tubers brown evenly on all sides.

Hello everyone, my culinary life hacks are here again. Today we will talk about kebab, but not ordinary meat, but vegetable. Recently, friends invited me to their dacha and treated me to potato shish kebab. I admit, I was very surprised, I never thought that grilling could be so delicious. I really liked the taste and aroma, the potatoes on the grill smelled so rustic, so native... And the marinade turned out to be the most delicious!

In order for the vegetable to bake better, you need to wrap it in foil and fry it, and then remove the foil and brown the vegetables over the coals. Alternatively, you can first boil the tubers and then bake them on skewers or a wire rack.

For satiety, taste and aroma, I recommend adding bacon, lard or meat. You can also leave the vegetable to marinate for 30 minutes or make the marinade immediately before cooking. I like to serve the dish with pickled onions. The best in nature