Potatoes with lard on shampuras on barbecue

3 servings
50 min

Cooking potatoes with lard on a barbecue will require very few products, the main of which are potatoes and lard. Try to choose potatoes of approximately the same size, so it will be evenly cooked, and in the finished dish on the skewer it will look more appetising 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 wipes.

Cut the potatoes into circles about 1 centimeter thick.

Which is better to choose lard? It all depends on your taste. Lard can be taken absolutely anything: salty, smoked, with or without layers of meat, and so on. The skin can also be cut or left at will. I used smoked lard without layers and did not cut off the skin (it became crisp during roasting). So, cut the lard into plates thinner than potatoes (about 0. 5 cm).

Prepare the marinade, for this, pour vegetable oil into a small container. Clean the garlic and pass it through the garlic digester, send it to the oil.

Add salt to taste (it took me about 0. 5 tsp of fine salt) and allspice or red ground pepper.

You can also add your favorite spices and seasonings to the marinade. I added some frozen Provence herbs. Well, mix everything together.

Next, you need to marinate the potatoes. This can be done in a deep cup, or in a cellophane bag. It is more convenient for me to marinate in a bag, in it the marinade is easily evenly distributed throughout all the circles. Send the potatoes to a bag, distribute the marinade on top with a teaspoon, tie the bag and mix all the contents. Approximately 1 tsp. leave the marinade for further use. Marinate the circles for about 5 minutes.

Next, you need to string potatoes and lard on the skewer. Make lard with the first and last piece on the skewer, so the potatoes at the edges during the frying process will completely soak and will not be dry. Alternating potatoes and lard, nan the skewer completely.

Ignite the brazier. When the fire burns out and the embers remain, you can start the most interesting thing, roasting potato kebab.

Send the skewer to the brazier and bake for about 30-40 minutes. Cooking time depends on many factors: what heat you have in the barbecue, what kind of potato you use, and how often you will turn the skewer over.

Fry until the potatoes are cooked. As soon as the golden mouth-watering crust appears, check for readiness. This can be done using a toothpick. It took 30 minutes to make my potato kebab.

Brush the finished potatoes with lard using a silicone brush with the remains of a fragrant marinade.

Well, in conclusion, sprinkle the kebabs with chopped greens. You can serve to the table!