Camping Recipe

Are you looking for an excellent way to upgrade your campground dinners? Don’t miss this camping recipe for the best campfire grilled beef skewers. We will show you how to make an excellent marinade to give you tender beef skewers and perfectly chard vegetables every time.

Ingredients

Recipe adapted from one on ThePioneerWoman.com

1/3 c. balsamic vinegar
1/3 c. Worcestershire sauce
1/3 c. olive oil
2 garlic cloves
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes
2 tbsp. honey, divided
2 tbsp. Dijon mustard, divided
1 1/2 lb. sirloin or New York strip
8 oz. baby portobello mushrooms
1 red onion
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
Chopped fresh parsley, for garnish

Instructions:

To save some time, you can make the marinade at home and pack it with you. Simply combine the vinegar, Worcestershire sauce, olive oil, garlic, black pepper, red pepper flakes, a tablespoon of honey, and a tablespoon of mustard in a medium bowl. Whisk these together until thoroughly combined.
If you’re making it right before cooking, simply set it aside. If you’re making this ahead of time, place it in an airtight container and store it in the refrigerator until you’re ready to use. Up to four days.
At the campground, Carefully slice your steak into 1-inch cubes and add to the container or a large bowl with the marinade. Massage the meat to ensure the marinade soaks in thoroughly, and refrigerate for one to six hours.
When you’re ready to cook, remove the meat from the refrigerator. 30 minutes beforehand and set your wooden skewers in water to soak.
Once you’re ready to start cooking, build a strong fire, lower the grill grate, and clean the grill grate thoroughly. You can do this by brushing the great with a paper towel, soaked in oil with tongs.
While the meat is marinating, trim the Portabella mushrooms by removing the stems. Wash, dry, and cut your red onion and bell peppers into 1-inch pieces. Roughly chopped the fresh parsley.
After the wooden skewers have soaked and the meat is marinated, carefully thread each of the ingredients onto your skewers, keeping them divided by ingredient type this will allow for more even cooking. Add all of the skewers to the grill and allow to cook, uncovered for around four minutes on each side, being sure to brush all of the kebabs with the remaining glaze and allow that to caramelize before removing from the heat.
Once the meat is cooked to your liking and the vegetables are properly chard removed from the heat, allow to rest for five minutes before serving over rice with a sprinkle of fresh parsley.