The original recipe for barbecue potatoes with bacon
On vacation, there always comes a moment when you want to eat something with an unusual taste. My specialty is barbecue from potatoes! Look how delicious it turned out. Than not addition to meat and fish dishes! Especially since kebab from potatoes cooked with certain spices and bacon.
Skewers of potatoes with Adyghe salt and bacon
Do not rush to shrug disappointedly – they say nothing here special and no. Everything is special in this recipe! Starting from selection of tubers, search for the best seasonings and the process itself – stringing potato skewers mixed with mouth-watering slices bacon with meat.
Why with meat? After all, declared “potato skewers”! And all, because the meat in this dish serves as an auxiliary ingredient: impregnates tubers with fat, makes them particularly nutritious and appetizing. And how much fun lovers of cracklings get! Crispy, with the aroma of Caucasian spices – why not a snack in summer evening. Therefore, kebab from potatoes with Adyghe salt, bacon and is my favorite dish!
To cook “potato skewers” you will need:
- Potato (I recommend only the average size of tubers) – 20pcs
I cooked for a large crowd of guests, so I took 2 times more. Ate all!
- Fatty pork – about 500-700g.
Depends on your preference. After all, a piece of meat you will to lay between tubers.
- Adyghe or Abkhaz salt – about 70g.
- Onions (for pickling fatty pork).
If there is no such seasoning, you can do the following way:
Pound the garlic, mix with salt, add the suneli hops and a little ground (preferably red) pepper, powder parsley.
Skewers, good mood and a bottle of chachi. Ladies can offer not “fiery water”, but red wine or homemade Sangria.
Cooking kebab from potatoes like that!
Marinate fatty pork with onions. Moreover, squeeze the onion so to have more juice. No wine vinegar type acid need to. Do not forget that the leading role is played by Her Majesty – potato!
Wash tubers well. Use a brush if necessary. The baked peel with spices is delicious!
Make cuts on each potato: long longitudinal (see as in the photo).
Rub the tubers well with seasoning salt. Oversalt is not be afraid. Potatoes will take as much as they need.
As soon as the barbecue “ripens”, begin to string yummy on skewers.
Between potatoes should be “hidden” by a piece of meat (as on Photo).
The degree of readiness is easy to determine. Original kebab from potato should become soft, with baked brown crust.
Note. On the 2 extreme skewers, the potatoes are ready, and on medium – half-baked. That’s about kebab from potatoes and is preparing
Buddha is glad if my recipe is useful to someone. Basically, not that he is mine either. It’s just that I prepared kebab from potatoes in such a delicious way.
Oleg Alexandrovich Nikiforov, mountains. Yaroslavl
Tasty ideas:
Thank you so much, Oleg Alexandrovich, for such a wonderful dish! Original potato kebab recipe required Our readers will like it.
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