Fun Skewer Campfire Recipes for the Whole Family
When you go camping, it’s the best time to explore doing things a little differently than you usually do. Cooking while camping is one of the things that can be so fun to do differently, so in this post, we’ll cover how you can make a fun kabob meal for breakfast, lunch, and dinner while camping. It’s fun to get back to the basics, and explore how campers used to make meals with sticks and even coat hangers. The good thing about modern day times is that you can get these just about anywhere instead of having to use the things around you to cook on them. Here are some things to consider when making skewer meals.
Choose the Right Skewer
When making skewer meals, you can choose between wood skewers and metal ones. Wooden ones are generally made from traditional bamboo, and now they even make flavored ones like Indian curry, or lime citrus. Aside from those flavor options, these are also easy to get rid of after you’ve used them by burning them up in the campfire. So no washing is needed afterwards.
On the other hand, metal skewers are great because they last for a lifetime, and don’t catch on fire when you don’t want them to. Another benefit of using these is that they channel heat into meats like chicken and pork, so that they are easier to cook thoroughly.
Skewer Meal Prep
It may take a few tries to get the gist of it, but a few tips may make it easier to ge the perfect skewer. For example, you could try to make handling of the skewers easier by using two thin skewers beside each other, or using flat ones. Also be sure to never crowd meats together like chicken or pork, because it won’t allow them to cook thoroughly. These meats required patience, and slow, even cooking. If you want to include veggies, the ones that hold up the best are broccoli, cauliflower, mushrooms, zucchini, yellow squash, eggplant, and bell peppers. It’s also important to not that if you are making a mixed meat and veggie skewer, cook the meat a bit first, as it will cook slower than the veggies. For a delicious fruit skewer, pineapple chunks, peaches, plums, bananas, and apple wedges hold up the best. You can even use marinades that have been boiled as dipping sauces!
Here are some of our favorite all day skewer recipes:
1 package Sausage Links, thawed
1 can (20 ounces) drained pineapple chunks, drained
10 medium mushrooms (fresh)
2 tablespoons melted butter
Cut the sausages in half; on five metal or soaked wooden skewers, thread sausages, pineapple and mushrooms. Brush with butter and syrup for extra flavor.
Grill, uncovered, over fire, turning and basting with syrup, for until sausages are lightly browned, cooked all the way through, and fruit is heated through. Yield: 5 servings.
1/4 cup balsamic vinaigrette
1/4 cup barbecue sauce
1 teaspoon Dijon mustard
1 pound beef top sirloin steak, cut into 1-inch cubes
2 cups cherry tomatoes
In a bowl, whisk barbecue sauce, vinaigrette, and mustard until blended. Set aside 1/4 cup mixture for basting. Place the beef in the remaining mixture, and toss it around to coat it evenly.
Alternately thread beef and tomatoes on four metal or soaked wooden skewers.
Grill skewers, covered in aluminum, over fire until beef reaches desired doneness, making sure to turn it occasionally and baste it frequently with the vinaigrette mixture that was set aside during the last 3 minutes. Yield: 4 servings.
Rainbow Salmon Skewers
12 oz salmon fillet
1/2 each of a red, green yellow, and orange bell pepper
1/4 large red onion
salt and fresh cracked black pepper
Cut the salmon into 1 1/2 inch chunks, to create 12 pieces.
Chop the peppers into 1 1/2 inch square pieces
Chop the red onion into similar sized chunks and separate the layers (wear glasses to prevent tears)
Alternately thread your skewers with the salmon, and then onions and peppers, making sure to leave some room at the base for easy handling.
Liberally brush the skewers on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.
Cook over the fire until the fish is cooked through and the veggies are softened a bit. Serve with a squeeze of lemon.
Yield: 4 servings