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This is one of the easiest campfire meals you can make! Cooking over the campfire is a lot of fun and this camping dinner keeps things simple and delicious. We use pre-cooked chicken sausage to make things easy at camp. No need to worry about cleaning up after raw meat.
These chicken and veggies kabobs are:
- high in protein
- loaded with a variety of vegetables
- customizable (swap in your favorite veggies!)
- ready in 30 minutes
- easy to clean up after
Let’s dive into the recipe!
- Cooked Chicken Sausage – These kabobs are so easy thanks to pre-cooked chicken sausage. Chicken sausage is easy to find at the grocery store and it often comes in lots of different flavors. Make sure you get the fully cooked sausage so at camp you don’t need to handle or clean up after raw meat. That’s what makes this meal so easy!
- Vegetables – Bell peppers and onions work really well on kabobs, so those are my go-to’s. I also love cherry tomatoes. They get soft and sweet once cooked! Mushrooms also work well on kabobs.
- Garlic – Minced garlic is the main seasoning that we use on these kabobs. Simple, but so delicious.
- Olive Oil – Olive oil is used to coat the veggies. I use these small to-go tubes for packing my olive oil on camping trips.
- Salt and pepper – Of course we need these!
- Asparagus (optional) – While these don’t really work on kabob skewers, grilled is one of my favorite ways to cook asparagus, so I like to add it to this meal.
- Corn on the cob (optional) – I cook corn on the cob on the grill in heavy-duty aluminum foil with a little butter and salt. It’s so simple and it tastes delicious as a side to the kabobs.
Camp Kitchen Gear
You don’t need a lot of camping kitchen gear to make kabobs!
Below is the main gear you’ll need to pack:
- Kabob skewers – I just got stainless steel kabob skewers to add to my camping bin, but for a while, I used bamboo kabob skewers. Either is fine! The stainless steel ones are nice because they’re reusable and food doesn’t spin around on them as much. If using bamboo or wooden skewers, just make sure to soak them in water before use so that they don’t burn.
- Knife and cutting board – For cutting the sausage, garlic, and veggies.
- Bowl or plate – For holding the chopped veggies and mixing in the olive oil and garlic.
- Fork – For eating!
- Grill Grate – A lot of campgrounds have a grill grate with the fire pit, however, they tend to be pretty gross looking and not ideal for kabobs. I usually bring my own small portable grill grate to use just in case.
Kabob Assembly and Cooking Tips
Kabobs are simple. Stack the veggies and meat, put them on the grill, and cook. But while they are simple, there are a few things I’ve learned over the years that will help ensure your kabobs turn out perfect every time!
1) While it certainly looks nice to have a pattern of meat and veggies on a single kabob skewer, meat and different veggies tend to cook at different times, so I prefer to separate them. For example, the tomatoes cook a lot faster than the peppers and onions, so it’s nice to be able to pull them off the heat earlier or start them later.
2) Watch how these kabobs are made while camping in the video below:
3) Make sure your fire isn’t too hot! It’s better to have to make the fire hotter than to totally burn your food to a crisp in minutes.
Chicken Sausage and Veggie Kabobs
- 3-4 pre-cooked chicken sausage links
- 1 red or green bell pepper
- 1 small yellow or red onion
- 1 package cherry tomatoes
- 3 garlic cloves
- olive oil
- salt and pepper
- ketchup optional
- ranch dressing optional
- Roughly chop the pepper and onion and mince the garlic.
- Slice the chicken sausage links into bite-sized pieces.
- In a bowl or on a plate, drizzle the peppers, onions, and tomatoes with olive oil. Sprinkle with salt, pepper, and minced garlic.
- Assemble the kabobs: If using bamboo or wooden kabobs, start soaking them in water about 30 minutes before you assemble them.
- Add the veggies and chicken sausage to the kabob skewers leaving a little space between each piece.*
- Place the kabobs on your grill and cook over the fire, rotating every few minutes to ensure that everything gets cooked evenly for about 10-15 minutes, or until the veggies have reached your desired tenderness. Make sure your fire isn’t too big and hot, or everything will burn fast!
- Remove the kabobs from the grill and serve with ranch dressing or ketchup for dipping, if desired.**
**I like to serve these kabobs with a side of grilled asparagus and corn on the cob as well.
I hope you love how easy and delicious these kabobs are on your next camping trip!
If you have any questions, comment below, and make sure to check out some of the other camping meals on the blog!
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