Four grilled chicken and vegetable kebabs on a blue plate placed on a red and white checkered tablecloth

Camp Kebabs

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2 min read

Nothing beats a quick, delicious meal after a long day of exploring and these camp kebabs are perfect for your whole crew. What's not to love? You can prep ingredients in advance to speed up your on-site prep time, they're easily customizable, and can feed a lot of people fast. Besides, everyone knows that anything tastes better when it's got grill marks.

Close-up of person's hands assembling chicken and veggie skewers over a cutting board

So take advantage of those fresh veggies from the garden, add in some juicy flavorful meat – now we’re talking! Grilled perfection that everyone will love.

Equipment Required:

Ingredients

Serving Size: 4 Skewers (Doubles easily!)

  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Red Onion
  • 1 Zucchini
  • 4 Boneless Chicken Thighs (or 2 Chicken Breasts)
  • 2 tbsp. of Cooking Oil
  • Coghlan's Multi Grill
  • Salt and Pepper to taste

Prep Time: 10 minutes

Cook Time: 15 minutes

Directions

1. Prep your veggies, this can be done in advance at home or at the campsite.

  • Slice the zucchini into 1/2” medallions
  • Chop the bell peppers into quarters, and then slice these in half.
  • Cut the red onion in half, then slice each half into quarters.

2. Set your prepped veggies aside and begin to prep your chicken.

3. Cut the chicken into 2” pieces the place in a large bowl. Add the oil and spices and mix until it is evenly spread over the chicken.

4. Assemble your skewers in your desired order. Try to aim for four or five pieces of chicken on each skewer.

5. Position your cast iron griddle over your camp-stove or an open fire. Lightly grease the surface with cooking oil or spray, then allow it slowly heat up.

6. Place skewers on the griddle to grill. Be sure to occasionally rotate the skewers so that they cook evenly – we want grill marks on all sides.

7. Remove from heat with tongs once the chicken has reached an internal temperature of 165°F. Allow to rest for five minutes, then dig in!

Tips:

  • If using wooden skewers, make sure to soak them in water before assembly for at least 15 minutes. This prevents them from burning on the grill.
  • Try to cut everything as uniform as possible to ensure even cooking over the fire.
  • Not a fan of a veg? Swap ‘em out! Cherry tomatoes, mushrooms or squash would make tasty alternatives.
  • If cooking over an open flame, your grill time will vary depending on how hot your fire is, as well as the griddle’s proximity to the flame. Be sure to completely cook the skewers – when the chicken reaches 165°F.
  • Person's hands cutting up chicken surrounded by bowls of various chopped vegetables to make kebabs
  • Person seasoning cut up chicken from a spike shaker
  • Hands sliding a piece red onion onto a metal skewer to make kebabs at a campsite
  • Chicken skewers on a white cutting board about to be placed on a cast iron griddle on a portable stove
  • Close-up of chicken and vegetable kebabs with char marks being grilled on a cast iron griddle
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