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Fast and tasty
Barbecue with bacon on the grill

Grilled Salo and Potato Skewers

A quick, hearty grill from ingredients you always have on hand! There's nothing like heading out into nature with the family after winter — everything comes back to life, and it warms your heart right up. This is prime cookout season! But what if you're already hungry? Here's a fast take on skewers made from simple staples that pretty much everyone has. And while the meat is still cooking, these will already be done.

nasstin

Recipe author

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Composition / ingredients

Servings:

Salo (cured pork fatback) (I use cured, but fresh works too)

600

Potatoes (new potatoes preferred)

600

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 80 % 45 g

Carbohydrates 16 % 9 g

439 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make grilled salo and potato skewers? First, scrub the potatoes well — I used a metal scrubber, since they cook with the skin on. New potatoes are ideal for these skewers because they cook faster. Or, instead of potatoes, you could use slices of dark rye bread — even quicker, and you'll end up with toasted bread and salo.
Step 2:

Cut the salo into thin slabs.
Step 3:

Slice the potatoes into rounds. The thickness is up to you — the thinner they are, the faster they'll cook!
Step 4:

Season the potatoes with salt and pepper and toss. My salo is already cured, so it needs nothing extra. If you're using fresh salo, season it with salt and pepper just like the potatoes.
Step 5:

And that's it — the prep took just 5–7 minutes.
Step 6:

Thread the salo onto the skewers, alternating with the potatoes. I did it the other way around, but you want to start and finish with salo — I'm speaking from experience here. Don't pack the pieces too tightly, either, or the potatoes may not cook through.
Step 7:

Cook over the grill until the potatoes are done, turning the skewers so the salo and potatoes brown evenly on all sides.
Step 8:

And here comes the meat — but it still needs more time on the grill, while our salo skewers are nearly done.
Step 9:

The salo skewers are ready! The hungriest can dig in already. Enjoy!

This recipe is a real lifesaver out in nature — filling, tasty, and fast! What more could you want? Give it a try!
Everyone's taste for salt, sweetness, bitterness, heat, acidity, and spice is different, so always adjust the seasonings to your own liking. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for example.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.