Campsites are the perfect summer spots for kicking back and swapping funny stories and delicious meals with friends and family. Whether you’re relaxing around a campfire or grill, there are endless recipes to meet any craving. One campsite classic is the kabob; these are popular camping meals because of their versatility and relative hassle-free nature. You have the freedom to mix and match ingredients to cater any camper.
Featured here are five fun and creative recipes to kick your kabobs up a notch – a surefire way to make your campsite the place to be this season! All of these recipes can be prepared on the grill or over an open fire, whatever your preference.
The Vegetable Kabob – by Damn Delicious
What You’ll Need:
- 2 cups cremini mushrooms
- 1 cup cherry tomatoes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- For the marinade
- 1/4 cup olive oil
- 3 cloves garlic, pressed
- Juice of 1 lemon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
What You’ll Do:
- Heat grill to medium high heat
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
- Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
- Grill for 5-6 minutes per side.
- Serve immediately.
The Bacon, Pineapple, Chicken Kabob – by Tablespoon
What You’ll Need:
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 large pinapple, cut into 1 1/2 inch chunks
- 2 large red bell peppers, cut into 1 1/2 inch pieces
- 1 large onion, cut into 1 1/2 inch pieces
- 12 strips of thick cut bacon
What You’ll Do:
- To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
- Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You’ll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces of each pineapple, bell pepper, and onion. Brush some olive or vegetable oil evenly over each kabob.
- Preheat the grill to medium high. Grill the kabobs for 10-15 minutes, turning a couple of times, until done.
- Slather with hot Hawaiian sauce and serve immediately.
The Fajita Chicken Kabob – by Well Plated
What You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 large lime, plus additional for serving
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 clove garlic, chopped
- 1 jalapeno, chopped (remove seeds and membrane if sensitive to spice)
- 1/2 teaspoon kosher salt
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- Fresh cilantro, for serving
- Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
What You’ll Do:
- Cut the chicken into bite-sized pieces. Place in a zip-top bag.
- In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
- When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
- Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired
The Lemon Garlic Shrimp Kabob – by Damn Delicious
What You’ll Need:
- 1 1/2 pounds medium shrimp, peeled and deveined
- 4 lemons, thinly sliced and halved
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup unsalted butter, melted
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
What You’ll Do:
- 2 tablespoons chopped fresh parsley leaves. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Thread shrimp and lemon halves onto skewers. Place skewers onto the grill over medium high heat, about 3-4 minutes.
- Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.
The Savory Grilled Salmon Kabob – by Lets Dish
What You’ll Need:
- 2 teaspoons dried oregano
- 2 teaspoons sesame seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1.5 pounds skinless salmon fillets, cut into 1 1/2 inch pieces
- 2-3 lemons, thinly sliced
- 2 tablespoons olive oil
What You’ll Do:
- Preheat grill for medium heat. In a small bowl, combine oregano, sesame seeds, cumin, pepper, salt, cayenne and garlic powder. Set aside.
- Beginning and ending with the salmon, thread salmon and lemon slices onto 2 parallel skewers. If needed, fold lemon slices in half before placing on skewers.
- Brush with olive oil and season with spice mixture. Repeat with remaining salmon and lemon slices. Grill for 3-4 minutes per side, or until salmon is cooked through.
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