It is the winter time of the year when the picnic season ends. But in order for the cold to pass unnoticed in your apartments, you can cook barbecue in the oven. And this recipe, a kebab with vegetables and lard, is proof of that.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The most popular and traditional kebab is meat kebab. Today I want to replenish your collection with an equally popular recipe - barbecue with vegetables and bacon.
Vegetable kebab is popular in many families. It is prepared at any time of the year and for any occasion, both for a festive table and a country dinner. It can be a great side dish for meat kebabs and an effective independent snack. You can serve vegetable skewers on wooden skewers laid out on a large dish. They will always look appetizing, attractive and will not leave indifferent even the most demanding and fastidious gourmet!
The combinations of vegetables intended for barbecue can be very different and even the most unexpected. Lightly baked tomatoes, onions, peppers, zucchini, potatoes, etc. will be delicious. Different recipes offer all kinds of variations and marinades. Today we offer you to taste the recipe for vegetable kebab from potatoes and eggplant. And to make the vegetables juicier and softer, add a little lard to them. But if you keep an eye on your figure and want to get fewer calories, then you can skip lard. Instead, you will need to grease the vegetables with vegetable oil.
- Caloric content per 100 g - 160 kcal.
- Servings - 5
- Cooking time - 1 hour 10 minutes
Ingredients:
- Potatoes - 4-5 pcs.
- Eggplant - 1 pc.
- Pork lard - 200 g
- Ground nutmeg - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Wooden skewers - 5 pcs.
Cooking kebabs with vegetables and lard
1. Wash the eggplants, dry with a paper or cotton napkin, cut into rings about 1 cm thick, lightly salt and leave for 15 minutes to release the bitterness. Droplets will form on the eggplant slices, this is that unpleasant bitterness that needs to be washed off with running water.
2. Wash the potatoes, dry them, cut them into 1 cm rings and add them to the eggplant container. If you use young potatoes, then you do not need to peel them, if the tubers are old, then it is advisable to peel the peel. Although this can be done to your taste and your desire.
3. Lard (I have a sub-girdle), cut into medium-sized pieces and add to a plate with vegetables. Salt and pepper all the products, season with ground nutmeg and mix well.
4. String on wooden skewers alternately potato slices, eggplant and lard wedges. Heat the oven to 220 degrees and send the kebab to bake for 45 minutes. After cooking, serve the dish immediately.
See also the video recipe: Pork kebab with vegetables in the oven.
