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Campworthy: Kebab Cook-off

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This week our Campworthy hosts invite over a fellow camper to join them for a friendly cook-off. Together they make three different kebab recipes: two vegetarian, one with meat.

Campworthy hosts cook kebabs

Recipe 1: Tofu Kebabs with Yogurt Sauce

Submitted by: Megan
Hometown: Chicago, IL

What do you love about this recipe? I’m a strict vegetarian, but I don’t like eating just salads and boiled vegetables. This recipe is super easy to make in a camp setting and is very impressive once on the grill. The green sauce adds a creamy texture to it when drizzled on after it’s cooled just a bit. These kebabs are also wonderful the next day mixed with eggs.

Ingredients

Tofu Kebabs

  • 2 tablespoons olive oil
  • 1 package firm tofu
  • 2 bell peppers (any color)
  • 2 medium tomatoes (or cherry tomatoes work well too!)
  • 1 red onion
  • 1 tablespoon cumin, 1 tablespoon turmeric, 1 teaspoon cayenne (for heat if desired)
  • Salt and pepper to taste

Green Yogurt Sauce

  • 1/2 cup plain full-fat Greek yogurt
  • 1 large bunch fresh cilantro (can also substitute with basil)
  • 10 fresh mint leaves
  • 1 tablespoon lemon juice

Instructions

  • Dry the tofu between paper towels to get rid of excess moisture then cut it into 1-2 inch cubes. Chop all the veggies into 1-inch chunks (if they’re too small they will be hard to skewer).
  • Cover the tofu and veggies with the dry spices. Skewer the tofu and veggies alternating between them. Drizzle the tofu and veggies with olive oil.
  • Depending on the strength of your heat source cook the skewers about 5-7 minutes on each side. Once the veggies and tofu are browned you’ll know they’re ready!
  • For the sauce, mix the lemon juice with the yogurt and then add in the chopped herbs. Also, if you don’t have fresh herbs while camping, you can substitute with dried ones—and once you have the lemon and yogurt, any combination of herbs can make this a great dipping sauce!

 

Recipe 2: Chicken and Tomato Kebabs with Chimichurri

Submitted by: Jason
Hometown: Lodi, CA

What do you love about this recipe? This is a surprisingly quick and easy recipe that you can make in advance and just pull out of the cooler, grill and serve. We have a big family and some of them like some ingredients but not others, so skewers are the way to go! This is one of our family favorites. Enjoy!

Ingredients

Chicken Kebabs

  • 3 medium cloves garlic
  • 2 lbs boneless chicken thighs (or breasts)
  • 1 container large cherry tomatoes
  • 1/3 cup olive oil
  • 1 fresh lemon for juice and zest
  • 1 spoonful honey
  • Salt and pepper to taste

Green Yogurt Sauce

  • 1/3 cup olive oil
  • 1 cup fresh basil leaves
  • 1/4 cup fresh parsley
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • Salt and pepper to taste

Instructions

  • Marinate the chicken in the garlic, oil, lemon juice, honey, salt and pepper, let sit for 10 minutes.
  • Skewer chicken rotating with cherry tomatoes.
  • Drizzle with more olive oil.
  • Grill on a cast iron grill over the fire until chicken is fully cooked, this can take 10-20 minutes depending on your camp heat source.
  • Chop the basil, parsley, and garlic and add the vinegar and olive oil, salt and pepper—once the kebabs are complete, drizzle over kebabs before serving.

 

Recipe 3: Summer Veggie Kebabs

Submitted by: Annie
Hometown: Portland, NY

What do you love about this recipe? I went to a 4th of July party last year with a group of non-meat eaters. I wasn’t exactly sure how they’d pull off the whole “grilling” aspect to the 4th, but behold—these are the tastiest kebabs around and they’re completely meatless and bring out the simplicity of summer. When assembling try to make sure to mix up the veggies and it comes out like a rainbow!

Ingredients

  • 2-4 tablespoons olive oil
  • 4 medium zucchini
  • 4 medium yellow summer squash
  • 2 large eggplants
  • Salt and pepper to taste

Instructions

  • Chop the veggies into ½ inch pieces. Skewer the veggies, alternating between the zucchini, squash and eggplant.  Drizzle with olive oil, add salt and pepper to taste.
  • Grill on a cast iron grill over the fire for about 20 minutes, rotating every few minutes.
  • (Pro tip: Feel free to add more olive oil as they are grilling, it can help add crispiness!)

 

3 kebabs fully cooked

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Submission Instructions

Do you have an extra unique camp recipe? What makes your camp recipe a stand out?  Have you found ways to take complicated recipes and simplify them for the outdoors?  Do you have a family favorite that has been passed down through generations? Challenge our hosts to reproduce it and get our community inspired to try it!  

First Name:
Hometown: 
Recipe name:
Ingredients and instructions:
Why you love this recipe: 
When you last made it and where: 

Submit your recipes to camprecipes@rei.com!

There are no prizes, but if we decide to use your recipe, you agree that we can use your name, hometown and any of the other information you provide without restriction to say more about you and your recipe, why you love it and when and where you last made it.

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