Camping Meal: Three Ways to Make Kebabs

Kebabs make for a simple and delicious camp meal. We've compiled three different recipes—two vegetarian kebabs and one kebab with meat. Consider trying one out on your next trip or make them all and host your own kebab cook-off.Tofu Kebabs with Yogurt SauceThe 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.IngredientsTofu Kebabs2 tablespoons olive oil1 package firm tofu2 bell peppers (any color)2 medium tomatoes1 red onion1 tablespoon cumin1 tablespoon turmeric1 teaspoon cayenne (optional)Salt and pepper to tasteGreen Yogurt Sauce1/2 cup plain full-fat Greek yogurt1 large bunch fresh cilantro (can also substitute with basil)10 fresh mint leaves1 tablespoon lemon juiceDirectionsStep 1Dry the tofu between paper towels to get rid of excess moisture then cut it into 1 to 2 inch cubes. Chop all the veggies into 1-inch chunks (if they're too small they will be hard to skewer).Step 2Cover the tofu and veggies with the dry spices. Skewer the tofu and veggies alternating between them. Drizzle the tofu and veggies with olive oil.Step 3Depending on the strength of your heat source, cook the skewers about 5 to 7 minutes on each side. Once the veggies and tofu are browned you'll know they're ready.Step 4For the sauce, mix the lemon juice with the yogurt and then add in the chopped herbs. 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.Chicken and Tomato Kebabs with ChimichurriThis is a surprisingly quick and easy recipe that you can make in advance and just pull out of the cooler, grill and serve.IngredientsChicken and Tomato Kebabs3 medium cloves garlic2 pounds boneless chicken thighs (or breasts)1 container large cherry tomatoes1/3 cup olive oil1 fresh lemon for juice and zest1 spoonful honeySalt and pepper to tasteChimichurri1/3 cup olive oil1 cup fresh basil leaves1/4 cup fresh parsley2 tablespoons red wine vinegar1 clove garlicSalt and pepper to tasteDirectionsStep 1Marinate 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.Step 2Grill 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.Step 3Chop 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.Summer Veggie KebabsThese tasty, meatless kebabs bring out the simplicity of summer. When assembling, aim to mix up the veggies so it comes out like a rainbow.Ingredients2 to 4 tablespoons olive oil4 medium zucchini4 medium yellow summer squash2 large eggplantsSalt and pepper to tasteDirectionsStep 1Chop 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.Step 2Grill 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.