A simple way to add a bit of tropical flair to your campfire kebabs.
Kebabs are one of the easiest meals to cook over a campfire. Just chop ingredients into cubes, skewer with a stick, and place said stick over the fire. So simple, it’s practically foolproof.
While kebabs can be enjoyed by any number of people, they have a lot of advantages when it comes to larger groups. Each kebab can be customized individually, so personal tastes and dietary restrictions can be easily accommodated without having the change the meal for the entire group. Kebabs also solve the conundrum of dirty dishes. When your meal is prepared on a stick, there’s no cookware to scrub out at the end of the night. If you’re using wooden skewers, just toss them in the fire when you’re done.
A simple way to make your kebabs pop is to marinate them ahead of time. This can be accomplished in a couple of different ways. You can marinate them before you head out in a tupperware or ziplock baggie, or you can prepare your marinade on site. Either way, you’ll want your ingredients to soak up some flavors for at least an hour, if not overnight.
Pineapple chicken kebabs: summer time on a stick
For these kebabs, we went with bright summer theme. For our ingredients, we chose chicken, pineapple, and red onions and went with a olive oil, honey, lime, and cilantro marinade. The chicken and pineapple grilled up nicely and paired well together, while the marinade added a nice depth of flavor. This was pure summer time on a stick.
So the next time you’re planning a camping trip, don’t stress about cooking an elaborate meal and using every pot and pan in your kit – build some kebabs around the campfire instead.
Pineapple Chicken Kebabs
Makes 4-6 kebabs
Cook time: 10 minutes / Inactive prep time: 1+ hours
For the marinade:
¼ cup olive oil
½ cup chopped cilantro
1 tablespoon honey
2 teaspoons minced ginger (note: Trader Joe’s carries ginger paste that’s perfect for this)
1 lime, juiced
1 teaspoon salt
To build the skewers:
½ lb chicken (boneless, skinless thighs work best), cut into 1 inch pieces
1 medium red onion, sliced into 1 inch pieces
Pineapple wedges, cut into 1 inch cubes (we found these in the refrigerated section of the produce department)
4-6 skewers, either metal or wood. If using wood, soak in water for at least 30 minutes before grilling to prevent them from burning.
1. Combine the ingredients for the marinade in a large bowl or ziplock bag.
2. Build the kebabs by threading the chicken and vegetables onto your skewers, alternating ingredients.
3. Pour the marinade over the kebabs, turning them to thoroughly coat. Cover the bowl or seal the bag and marinate for at least an hour. This step can be done at home ahead of time – just put the sealed container in your cooler.
4. Fire up your grill or get your campfire going.
5. Grill the kebabs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through – about 10 minutes total.
6. Remove from the grill and enjoy!
Like what you see? Check out their recipe for a crunchy backcountry breakfast burrito.
See more great camping recipes and how-t0 guides from Fresh Off The Grid on their website.