Easy Campfire Cookbook: Simple Skillet, Skewer, Dutch Oven, and Foil Packet Recipes for Cooking over Flames and Coals by Mountain Dude

Author:Mountain Dude [Mountain Dude]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2022-01-18T00:00:00+00:00

Serves 4 (2 skewers per person) I Prep time: 40 minutes I Cook time: 40 minutes

Preparing this meal at camp is fun for both children and adults, and I suggest letting everyone get in on creating the skewers. Set out the prepped ingredients. Each camper can add their own ingredients to their kebab. Another enjoyable aspect of this dish—and anything cooked on a stick—is sharing time around the fire with a skewer in hand, swapping stories and cooking experiences.

2 ( 16-ounce ) bottles balsamic vinegar

1 cup packed light brown sugar

2 pounds chicken breasts

4 red peppers

2 green peppers

1 onion

1 ( 10-ounce ) container cherry tomatoes

8 ( 36-inch ) wooden or metal skewers

PREP AT HOME

1. In a medium saucepan over medium heat, combine the balsamic vinegar and brown sugar. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring often, until the mixture is reduced by about half, or to a volume of about 2 cups. Then set it aside to cool.

2. While the sauce simmers, cut the chicken breasts into about 2-inch chunks and transfer to a plastic zip-top bag to refrigerate until you’re ready to transfer it to your cooler.

3. Stem and seed the peppers and slice the peppers and onions into 2-inch pieces. Store them in a zip-top bag and refrigerate until you’re ready to transfer it to your cooler.

4. Transfer the cooled glaze to a glass canning jar and refrigerate until you’re ready to transfer it to your cooler.

AT THE CAMPSITE

5. Build a small fire and let it burn down to hot coals or low flames. Meanwhile, set the jar of glaze next to the fire and allow it to come to ambient temperature.

6. Set out the chicken, peppers, and onions, and let everyone build their own kebabs by alternating the chicken pieces, red peppers, green peppers, and onions on each skewer.

7. Cook the kebabs suspended over hot coals or on a cooking grate over low flames, turning occasionally, until the chicken is cooked through, about 15 minutes.

8. Serve the kebabs drizzled with the balsamic glaze.

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