The simplicity of kabobs is perfect for camping meals. Yet, what makes a kabob delicious is less about what you put on it and more about what you marinate it in. A lemon pepper marinade is light and fresh with a little punch, making it perfect for your fireside meal.
- Make ahead: Marinated meat and vegetables
- Fireside: Kabob cooking
At home: Place your cubed meat, vegetables and potatoes in a marinade of olive oil, lemon juice, cracked pepper, a dash of cayenne pepper and freshly minced garlic. Let this marinate for two hours and then place everything on the sticks. Wrap your kabobs in tin foil to take with you.
At the campsite: Simply unwrap your kabobs and place them on the fire. Be careful to turn them every 5 to 7 minutes to be sure each side cooks evenly. Once finished, add a side of potato salad to bulk up the meal.
Hearty Beef Soup
A thick and filling camping soup is just what your exhausted body needs at the end of a long hike. With the right flavors, you'll be asking for seconds.
- Make ahead: Vegetables and rice base
- Fireside: Cook beef cubes and vegetable broth
At home: Thickly dice your onion, carrots and sweet potato; give your celery a small chop. Put everything in a pot filled with half water, half beef broth and a can of stewed tomatoes. Season this with onion powder, pepper, salt, dried parsley and chili powder. Let everything sit until the potatoes and carrots become tender.
Meanwhile, parboil your rice in another pot, and add that to your liquid when it's finished. Place this in a container to pack away.
At the campsite: Take your soup and place it on the fire to heat. At the same time, put your beef cubes on the fire to infuse the smoky flavor. The cubes will cook quickly, so flip them after 3 minutes, keeping a close eye until they're done.
Add the cubes into the heated pot of soup and let sit for 5 minutes. Serve with a side of grilled, buttered bread for dipping.