Camping Recipe

Are you looking for the perfect thing to cook over the fire this summer with your family? Don’t miss this camping recipe for the perfect beef kebabs that you can make right over your campfire.

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, grated
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes (optional)
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:

Before you leave home, you can make the marinade for the beef to make cooking at the campground faster.
In a large bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, two cloves of grated garlic, black pepper, and red pepper flakes.
Once thoroughly combined, add 1 tablespoon of honey and 1 tablespoon of mustard and whisk again until thoroughly combined.
Store the marinade in a container or plastic bag that’s fully sealed until you’re ready to marinate the meat.
1 to 6 hours before the meal, get your New York strip out of the refrigerator and slice into 1-inch cubes.
Add the beef to the marinade and return to the refrigerator to marinate for at least one hour, but up to six or overnight.
Around 30 minutes before you’re ready to cook, remove the meat from the refrigerator so that it will slowly come up to room temperature. If you’re using bamboo skewers, set those in a bowl of water to soak for at least 30 minutes.
Meanwhile, wash and dry all your produce. Cut the red onion, green bell pepper, yellow bell pepper, and red bell pepper into 1-inch pieces. And remove the stems from the baby portobello mushrooms.
Once the skewers have soaked and the meat is marinated, preheat your grill to a medium-high heat
Create your skewers by adding the meat mushroom, onions, and peppers to the skewers. You can do this by alternating however you like, or if you’d like all of the ingredients cooked more evenly, add only beef to a skewer, onions, peppers, and so on. This allows you to monitor the cooking of each individual ingredient more closely so you won’t get any chard onions while the meat is still raw in the middle.
Place the kebabs on the grill and cook for approximately four minutes per side for the beef to get the grill marks. Be sure to brush the glaze onto the meat and the vegetables as you cook.
Once the meat is browned on the outside and cooked to your desired doneness, remove it from the heat and set it aside to rest for five minutes.
Finally, chop the parsley and sprinkle it over the top before serving.