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If you’re looking for a delicious and easy camping dinner idea, these kabobs are perfect! I served these chicken kabobs with a side of corn on the cob cooked with butter over the campfire. Amazing!
This recipe makes enough for two people, so if you’re feeding a larger group of campers, make sure to scale it up.
This camping dinner is:
- packed with protein and veggies
- easy to assemble and cook
- only requires basic camp kitchen gear
- healthy and filling
Camp Kitchen Gear Spotlight
For this healthy camp dinner, you don’t need a lot of fancy camp kitchen gear.
In addition to the basics like a knife, cutting board, bowl, and plate, here are the other things I recommend packing for this camping recipe:
1) Kabob Skewers
You’ll need kabob skewers for cooking. You can use stainless steel or wooden ones (this set has both!), just keep in mind that the wooden skewers will need to be soaked in water for about 30 minutes before they’re used.
To soak the skewers at camp, I just used an extra water bottle!
2) Metal Tongs
These are great to have on hand for flipping the kabobs once they’re on the grill! Definitely don’t want to go burning your fingers while making dinner.
3) Camp Grill
If you’re at a campground that has a fire pit and a grill grate to cook on, you’re all set!
Sometimes I go camping to an area that doesn’t have this, so I have to bring my own over-fire grill. Make sure to plan ahead and know what’s available where you’re going.
This small portable over-fire camping grill is perfect for this kebobs recipe.
I also have a smaller portable camping grill (pictured above) that’s not quite as durable, but it works in a pinch!
I like to do as much of the prep at home to make things even easier at camp.
For this recipe, there are a few make-ahead options. Personally, I like to cut and marinate the chicken at home.
I mix the marinade with the cubed chicken in a sealable bag and freeze it. Then, I store it in the cooler when I go camping and it will slowly thaw. Use it within 1 day.
You can also chop the peppers and onions at home which should last for about 1 day in the cooler. However, I prefer to chop the veggies at camp so they’re fresh.
Lastly, you can even assemble the kabobs at home and store them in the cooler if you’re planning to cook them at camp that evening. I’ve never done it this way because I don’t have enough room in my cooler!
Honey Mustard Grilled Chicken Kabobs
- 1 lb boneless skinless chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1/2 tsp salt
- black pepper
Marinate the chicken:
- Cut the chicken into cubes. In a small bowl whisk the olive oil, honey, mustard, salt, and pepper and add the marinade to a large sealable container along with the cubed chicken pieces. Mix to coat the chicken in the marinade. Marinate for at least 1 hour but no more than 24 hours.
Assemble the Kabobs:
- If using wooden kabobs, start soaking them in water about 30 minutes before you assemble. In the meantime, chop the peppers and onions. Optionally, you can add a little extra oil, salt, and pepper to coat the chopped veggies. Add the veggies and marinated chicken 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 the chicken gets cooked evenly. Remove from the grill once the chicken is fully cooked and the internal temperature reaches 165°F.
More Car Camping Meal Ideas!
This blog is packed with simple and delicious meals for your next camping trip.
Related Camping blog posts:
- 3 SUPER EASY Car Camping Lunch Ideas
- Grilled Chicken and Veggies w/ Indian Simmer Sauce
- How to Make Foil Packets for Camping: The Definitive Guide
Let me know in the comments below if you have any questions about the recipe. I hope you love it as much as Nick and I do!