Kebabs make for a simple and delicious camp meal. We've compiled three different recipes—two vegetarian kebabs and one kebab with meat. Consider trying one out on your next trip or make them all and host your own kebab cook-off.
Tofu Kebabs with Yogurt Sauce
The green sauce adds a creamy texture to it when drizzled on after it's cooled just a bit. These kebabs are also wonderful the next day mixed with eggs.
Ingredients
Tofu Kebabs
- 2 tablespoons olive oil
- 1 package firm tofu
- 2 bell peppers (any color)
- 2 medium tomatoes
- 1 red onion
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 teaspoon cayenne (optional)
- Salt and pepper to taste
Green Yogurt Sauce
- 1/2 cup plain full-fat Greek yogurt
- 1 large bunch fresh cilantro (can also substitute with basil)
- 10 fresh mint leaves
- 1 tablespoon lemon juice
Directions
Step 1
Dry the tofu between paper towels to get rid of excess moisture then cut it into 1 to 2 inch cubes. Chop all the veggies into 1-inch chunks (if they're too small they will be hard to skewer).
Step 2
Cover the tofu and veggies with the dry spices. Skewer the tofu and veggies alternating between them. Drizzle the tofu and veggies with olive oil.
Step 3
Depending on the strength of your heat source, cook the skewers about 5 to 7 minutes on each side. Once the veggies and tofu are browned you'll know they're ready.
Step 4
For the sauce, mix the lemon juice with the yogurt and then add in the chopped herbs. If you don't have fresh herbs while camping, you can substitute with dried ones—and once you have the lemon and yogurt, any combination of herbs can make this a great dipping sauce.
Chicken and Tomato Kebabs with Chimichurri
This is a surprisingly quick and easy recipe that you can make in advance and just pull out of the cooler, grill and serve.
Ingredients
Chicken and Tomato Kebabs
- 3 medium cloves garlic
- 2 pounds boneless chicken thighs (or breasts)
- 1 container large cherry tomatoes
- 1/3 cup olive oil
- 1 fresh lemon for juice and zest
- 1 spoonful honey
- Salt and pepper to taste
Chimichurri
- 1/3 cup olive oil
- 1 cup fresh basil leaves
- 1/4 cup fresh parsley
- 2 tablespoons red wine vinegar
- 1 clove garlic
- Salt and pepper to taste
Directions
Step 1
Marinate the chicken in the garlic, oil, lemon juice, honey, salt and pepper, let sit for 10 minutes. Skewer chicken rotating with cherry tomatoes. Drizzle with more olive oil.
Step 2
Grill on a cast iron grill over the fire until chicken is fully cooked, this can take 10-20 minutes depending on your camp heat source.
Step 3
Chop the basil, parsley, and garlic and add the vinegar and olive oil, salt and pepper—once the kebabs are complete, drizzle over kebabs before serving.
Summer Veggie Kebabs
These tasty, meatless kebabs bring out the simplicity of summer. When assembling, aim to mix up the veggies so it comes out like a rainbow.
Ingredients
- 2 to 4 tablespoons olive oil
- 4 medium zucchini
- 4 medium yellow summer squash
- 2 large eggplants
- Salt and pepper to taste
Directions
Step 1
Chop the veggies into ½ inch pieces. Skewer the veggies, alternating between the zucchini, squash and eggplant. Drizzle with olive oil, add salt and pepper to taste.
Step 2
Grill on a cast iron grill over the fire for about 20 minutes, rotating every few minutes. Pro tip: Feel free to add more olive oil as they are grilling, it can help add crispiness.
