Do you enjoy campfire cooking with skewers? Ever thought about cooking something other than meat and onions? I’d like to share some of my favorite campfire skewer recipes that are just a little different. If you’re new to outdoor cooking, campfire skewers are an easy introduction to cooking over flames and they also make it really easy to incorporate dietary requirements such as vegetarians and taste preferences too. Plus, there’s something just a little bit fun about eating food on a stick, which is probably why campfire skewers are always a hit with the kids!
Breakfast Cones:
Ingredients:
Note: Long metal skewers or toasting forks are best to make this breakfast and if your don’t have heavy duty foil, use a couple of layers.
- 1 or 2 flat-bottom ice cream cones per person
- 1 egg per cone
- Small square cheddar cheese
- Fully cooked sausage (Great for using leftovers from last night’s dinner!)
- 1 teaspoon jelly or preserves per cone
- Salt, pepper
Method:
- Lay a 10-inch square of heavy-duty foil for each cone. Then spray foil with a tiny amount of oil and place a cone on the foil. Bring up the corners to form an open sack tightly around the cone. Fill the cone with the raw egg, salt and pepper then any or all of th ingredients above as per your preferences.
- Bring corners of the foil together over the top of the cone, taking care to keep it upright. The next thing you need to do is run a stick or long skewer through the foil and catch all four corners.
- Hold over the heat, but not in licking flames, until egg sets.
You can eat right out of the foil.
Indian Shish Kebab Skewers
Ingredients
- 2 lbs of ground lamb (finely ground makes it cling to the skewer easier)
- 2 medium onions (finely chopped)
- Salt, paprika, ground coriander, ground cumin, powdered ginger (1 teaspoon each)
- Dried mint leaves, dried cilantro and chilli paste (2 teaspoons each)
Method:
Mix everything above well. (You can make kebabs at home and regridgerate them or make the mixture at home and take it frozen to make the campfire skewers at the campsite.)
Shape the mixture by the cupful into long sausage shapes about 1-1/2 inches in diameter. Insert skewers through each “sausage”.
Grill over medium coals until lamb is done through.
For something really special, serve with a fresh salad, some yoghurt dip and some mango chutney!
Buttons and Ribbons
This one is a fun way to get some vegetables in to the tiny humans. You will need a potato peeler (a wide one is easier, but not essential) to make the zucchini ribbons.
Ingredients
- 2 or 3 medium zucchini (You can use eggplant as well here if you want to mix it up a little)
- Whole, medium-sized mushrooms, cleaned and trimmed
- 1/3 cup each white wine vinegar and olive oil
- 1 teaspoon dried lemon zest
- 1/2 teaspoon each salt, pepper, celery seed
- Hot dogs or other cooked sausage, cut in bite-size pieces
Method:
- Slice vegetables lengthwise into long, 1/4-inch thick ribbons.
- Place veggies in a plastic bag with the mushrooms and marinade ingredients. Chill if possible, turning occasionally to saturate vegetables with flavor.
- Drain the bag and weave vegetable ribbons on skewers with alternating mushrooms and sausage pieces between each loop.
- Cook kebabs on the grate and turns often until vegetables are crisp, yet tender.
