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Home Aardappel-Gehaktspies van de BBQ

BBQ Summer Main course Grilling Minced meat Potato Kamado

A good BBQ session calls for dishes that impress without keeping you in the kitchen for hours. These potato-mince skewers are exactly that. The potato gives structure and a soft core, the minced meat soaks up the grill’s smoky and fire-kissed flavors beautifully, and the BBQ rub creates that crispy crust everyone asks for. You can make them on any barbecue you have, though they come out extra lovely on a kamado thanks to the even heat and smoke.

Use a sturdy V-shaped skewer for this preparation. That keeps the minced mixture neatly in place while grilling and ensures everything cooks evenly. No fuss, just results. The Worcestershire sauce and mustard in the mince do more than you think: they add depth of flavor and help bind the mixture. Finishing with a layer of BBQ sauce as a glaze right before the end gives you that glossy, sticky exterior nobody can resist.

x_ckl_recipe_markerPotato-Mince Skewer from the BBQ These potato-mince skewers are the classic for your next BBQ session. Easy to make, packed with flavor and a guaranteed hit on the grill. How to make potato-mince skewers on the BBQ? Main course BBQ 4 people 20 min 3 min 15 min 63 min

Peel the potatoes and boil them in lightly salted water for about 15 minutes. They should be cooked but still firm so they don't fall apart on the skewer. Then let them cool completely.
Mix the minced beef in a bowl with the egg, Worcestershire sauce, mustard, BBQ rub and SPG rub. Knead everything well until you have a cohesive mixture. Let the mixture rest in the refrigerator for at least 15 minutes so the flavors develop.
Cut the cooled potatoes into thick slices of about 2 cm. Thread a generous layer of the mince mixture alternately with a potato slice onto the skewer. Press the mince firmly so it adheres well around the skewer.
Heat the BBQ to an indirect temperature of about 180 degrees Celsius. Place the skewers over the indirect heat and close the lid. Grill them for 20 to 25 minutes, turning them a quarter turn halfway through the time.
Move the skewers over direct heat for the last 5 minutes to get that crispy crust. Then brush them generously with BBQ sauce as a glaze and let the sauce caramelize briefly. Keep a close eye so the sauce doesn't burn.
Remove the skewers from the grill and let them rest for 3 minutes. Serve immediately and enjoy that combination of tender, crispy and full-flavored.

BBQ Summer Main course Grilling Minced meat Potato Kamado 500 g minced beef (or half-and-half) 4 waxy potatoes 1 egg 1 tbsp Worcestershire sauce 2 tbsp mustard 4 tbsp BBQ rub 2 tbsp SPG rub BBQ sauce of choice (for the glaze) BBQ (preferably with a lid or kamado) V-shaped grill skewer Mixing bowl Saucepan Brush (for the glaze) Cutting board Chef's knife BBQ bbq Forged BBQ Skewers Churrasco - Olive Wood / Steel - V - shape - 60cm Forged ["Spies V-vorm"] Blackwell Knife Set Damascus - Japanese style - 67 layers damask steel - VG10 - 4-piece Blackwell Messenset Yakelos Organic Extra Virgin Olive Oil 500 ml Yakelos Olijfolie Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Poffertjes on the BBQ foodies-poffertjes-op-de-bbq

Recipe

Potato-Mince Skewer from the BBQ

These potato-mince skewers are the classic for your next BBQ session. Easy to make, packed with flavor and a guaranteed hit on the grill.

Course	Main course
Kitchen	BBQ
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	3 min
Cooling time	15 min
Total	63 min

Equipment

BBQ (preferably with a lid or kamado)
V-shaped grill skewer
Mixing bowl
Saucepan
Brush (for the glaze)
Cutting board
Chef's knife

Ingredients

500 g minced beef (or half-and-half)
4 waxy potatoes
1 egg
1 tbsp Worcestershire sauce
2 tbsp mustard
4 tbsp BBQ rub
2 tbsp SPG rub
BBQ sauce of choice (for the glaze)

How to make potato-mince skewers on the BBQ?

Peel the potatoes and boil them in lightly salted water for about 15 minutes. They should be cooked but still firm so they don't fall apart on the skewer. Then let them cool completely.
Mix the minced beef in a bowl with the egg, Worcestershire sauce, mustard, BBQ rub and SPG rub. Knead everything well until you have a cohesive mixture. Let the mixture rest in the refrigerator for at least 15 minutes so the flavors develop.
Cut the cooled potatoes into thick slices of about 2 cm. Thread a generous layer of the mince mixture alternately with a potato slice onto the skewer. Press the mince firmly so it adheres well around the skewer.
Heat the BBQ to an indirect temperature of about 180 degrees Celsius. Place the skewers over the indirect heat and close the lid. Grill them for 20 to 25 minutes, turning them a quarter turn halfway through the time.
Move the skewers over direct heat for the last 5 minutes to get that crispy crust. Then brush them generously with BBQ sauce as a glaze and let the sauce caramelize briefly. Keep a close eye so the sauce doesn't burn.
Remove the skewers from the grill and let them rest for 3 minutes. Serve immediately and enjoy that combination of tender, crispy and full-flavored.

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The V-shaped skewer is truly the key to success here. The mince stays firmly in place, turns evenly and cooks nicely around the potato. No rolling, no fuss. That way every piece has contact with the grill’s heat on all sides and you get that crispy crust everywhere. Invest in good tools and your results will speak for themselves.

Serve these skewers with a fresh salad or some extra BBQ sauce on the side. They're also great as part of a larger BBQ menu. Make it an occasion, share them with the people around you and enjoy everything that makes grilling so good. All for your taste.

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