Ruby McConnell wrote the new Woman’s Guide to the Wild: Your Complete Outdoor Handbook, simply because she couldn’t believe it didn’t already exist: A collection of tips and inspiration for people who expect a little more from the outdoors. When it came to food, she says, “I assumed that like me, women wanted to eat something other than chili out of the can.” The Eugene author's fire-cooked kebabs are easily prepped in advance and cooked over an open fire or on a grill.
For the marinade:
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
- Salt and pepper
For the kebabs:
- Skewers, metal or water-soaked wood
- ½ to 1 pound protein like steak or chicken, chopped into 2-inch chunks
- 1 bell pepper, chopped into 2-inch chunks
- 1 zucchini, chopped into 2-inch chunks
- 1 onion, chopped into 2-inch chunks
- 2 cups mushrooms
- 2 cups cherry tomatoes
1. To make the marinade, in a small bowl, stir the oil, garlic, vinegar, lemon juice, honey, red pepper flakes, and salt and pepper to taste until well combined. It should keep for 2 to 3 days in a cooler.
2. To cook the kebabs, place the protein in the marinade and let it sit in a cooler for 20 minutes to 1 hour. (Or you can just drizzle the marinade over the skewers as they cook.)
3. Crimp the edges of a piece of aluminum foil to form a platter. Skewer the veggies and meat alternately and then place the kebabs on the platter. Sprinkle the skewers with more of the marinade. Cook skewers either wrapped in aluminum foil right in the embers or open and across a grill, turning them every couple of minutes until the meat is cooked through.