Potato shashlik is a real find. You can cook it as an independent dish or as an accompaniment to meat kebabs. Minus one – potatoes are baked over charcoal for a long time. To shorten the cooking time, wrap the potato skewers in foil after 5-10 minus from the beginning of cooking. So the appetizing crust is preserved and the potatoes are baked faster. Choose the type of smoked sausage for this shish kebab to your liking.
For a kebab recipe you need:
- young potatoes – about 1 kg
- smoked sausage – about 300 g
- vegetable oil – 2-3 tbsp.
- salt to taste
- dill – 1 bunch (small)
- garlic – 2-3 cloves.
Wash the young potatoes well, wipe them with a paper towel and cut into slices about 1 cm thick. Do not cut thicker, otherwise the potatoes will take longer to bake.
Peel the smoked sausage, cut into slices that are 3-5 mm thick.
Fold the potato slices in a bowl, season with salt and sprinkle with chopped dill.
Add ground garlic and vegetable oil. Stir so that the potatoes are covered on all sides with a layer of oil, herbs and garlic.
String potatoes on skewers, alternating with sausage slices. Begin and end the potato sausage sequence with potato slices.
Place barbecue skewers with potatoes and sausages on the grill, where the coals have already burned well. Boil, stirring often until tasty tan appears on the potatoes.
Then fold the potato skewers into 2 layers of foil and return to the coals. Boil over well-burnt glowing coals for about 40 minutes. Transfer the finished potato shashlik with sausage to a dish and serve immediately hot with fresh vegetables and sauce to taste. Have a nice meal!