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Potato Shashlik with Bacon – The Perfect Dish for a Picnic
Instructions
I marinate the fresh lard the evening before – the longer it marinates, the more aromatic the result. I cut it into smallish pieces 3×4 cm and 1 cm thick – this size alternates nicely with the potato on the skewers. I salt it and sprinkle over 1 tablespoon of kebab spices (khmeli-suneli, ground paprika, coriander, black pepper). If the lard is a bit tough, I pour a glass of boiling water over it, let it cool for 10 minutes and put it in the refrigerator overnight. Before cooking the kebabs, I drain off the excess liquid and add the onion, sliced into large rings.
I peel the washed potatoes (1 kg, medium-sized) – new potatoes need not be peeled, the thin skin gives a rustic look. In a separate bowl I mix half a tablespoon each of spices and salt with 2 tablespoons of vegetable oil – this makes an aromatic oil marinade. I rub it over every potato on all sides, so that it does not dry out while cooking and develops a nice crust. The film of oil protects the potato from drying out over the open flame.
I thread the prepared potato, lard and onion onto the skewers in turn: potato – lard – onion – potato – lard – onion. I press the pieces together slightly for a snug assembly with no gaps. For an attractive rustic look, I make a few crosswise cuts about 1 cm deep in the larger potatoes before grilling – as they cook the potatoes open out like a fan and the fragrant smoke gets inside.
I place the prepared skewers on the barbecue over evenly glowing coals (no open flames!) – the distance from the coals to the potatoes should be about 20 cm. Too close and they will char on the outside while staying raw inside; too far and they will turn out dry. I grill them, turning the skewers from time to time (every 3–4 minutes) so that the potatoes brown evenly on all sides.
I check the shashlik for doneness by piercing a potato with a kitchen fork or a wooden skewer – the cooked potato should be soft inside and golden outside. If it goes in easily and without resistance, it can be taken off the heat. The approximate grilling time is 20–25 minutes, depending on the size of the potatoes and the heat of the coals. Large potatoes take up to 30 minutes.
I lay the finished potatoes on a large serving dish together with the lard and onion straight from the skewers, easing them off carefully with a fork. I scatter over plenty of freshly chopped herbs (dill, parsley, basil, spring onion) for a bright aroma and a lovely green accent against the golden potato.
If you like, you can bake the potatoes in foil on the hot coals – this is an alternative step-by-step method without skewers. I cut the potatoes in half lengthways, brush each half with the oil-and-spice marinade and lay them on a sheet of sturdy foil, adding a couple of pieces of lard and a sprig of fresh herbs in the middle. I wrap the foil tightly into a parcel and set the bundles on the hot coals. I bake them until the potatoes are soft, 25–30 minutes, turning them now and then with barbecue tongs.The home-made potato shashlik with lard is ready! I serve it with fresh vegetables (tomatoes, cucumbers, peppers), cold kvass and home-made tomato sauce – the classic spread for a picnic with friends.
Tips
- 1
Always marinate fresh lard the evening before – overnight in the refrigerator it becomes softer, more aromatic and gives the finished shashlik the right flavour. A quick 30-minute marinade will not have the same effect.
- 2
Be sure to rub the potatoes with the oil-and-spice marinade before grilling – the film of oil protects them from drying out over the open flame and gives a golden crust. Without the marinade the potatoes turn out rather dry.
- 3
The distance from the glowing coals to the potatoes on the barbecue should be about 20 cm – this is the optimal height for even cooking. Too close and they char on the outside; too far and they turn out dry or half-raw.
- 4
Serve the home-made potato shashlik with fresh vegetables (cherry tomatoes, cucumbers, bell peppers, radishes), tomato sauce or adjika, spring onion and a slice of dark bread – the perfect companions for a picnic.
FAQ
Can I use new potatoes for the shashlik? +
Yes, and it is a great option – new potatoes cook faster (15–20 minutes instead of 25–30) and have a more tender texture. You don't even have to peel them – just wash them well with a brush under running water. The thin skin gives an attractive rustic look and extra aroma during grilling. The best size for new potatoes is about 4–5 cm in diameter – too small and they will burn first, too large and they will need more time. Choose even potatoes of the same size for uniform cooking. The home-made version with new potatoes is especially tasty in August.
What should I do if the lard turns out tough after marinating? +
If the lard still feels tough even after a night in the marinade, pour boiling water over it for 2–3 minutes in a heatproof bowl – the hot water softens the fibres and removes any excess salty taste. Then be sure to drain off all the water and marinate it again with spices for 30 minutes. This step is especially useful for salted lard from the market, which is often a bit tough. For shashlik it is best to use fresh pork lard with a streak of meat – it is more tender and juicy than the salted kind. Choose lard 3–4 cm thick with no yellow tinge.
Can I make potato shashlik in the oven? +
Yes, it is a great option for anyone without a barbecue or in bad weather. Bake at 200 °C in a preheated oven for about 40–50 minutes, turning once halfway through for an even golden colour. Use special oven skewers or a large baking dish. For a smoky aroma, add 1 teaspoon of smoked paprika to the marinade – it gives that characteristic campfire smell without a barbecue. In an air fryer, cook at 200 °C for 30 minutes. The result will differ from real barbecue shashlik in the absence of the aroma of glowing coals, but the flavour stays rich.
What goes best with home-made potato shashlik? +
The ideal spread: fresh vegetables (tomatoes, cucumbers, bell peppers, radishes, spring onion), tomato or garlic sauce, adjika to taste, pickled onion (in rings, in vinegar with herbs), a slice of dark or home-made bread, and fresh herbs (dill, parsley, basil). For drinks – cold kvass, mineral water with lemon, or home-made berry mors. Young boiled courgette or fish grilled over the coals also goes well with potato shashlik. For a full picnic, round out the dish with a fresh salad of tomatoes and cucumbers dressed in olive oil. This step-by-step recipe turns plain potatoes into a festive dish.
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