outdoor cooking

This is an easy recipe for tender, grilled turkey kabobs. Served over pasta, rice or your favorite salad, these healthy turkey skewers are a must-try this summer!

Grilled Turkey Kabobs

Olive Oil

Lemon (, juice only)

Garlic Cloves (, minced)

Black Pepper

Cinnamon

Paprika

Salt

Oregano

Turkey Chunks ((500 grams))

Red Bell Pepper (, large)

Yellow Red Bell Pepper (, large)

Onion (, medium)

Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).

Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).

Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

https://embed.mediavine.com/videos/gpjw5gmi2tzyivjgskuw

Combine juicy beef with tender vegetables for an easy all in one dinner.

Grilled Steak Kabobs

balsamic vinegar

soy sauce

Worcestershire sauce

olive oil

rosemary rosemary

garlic,

Dijon mustard

pepper

beef sirloin

mushrooms,

bell pepper

red onion

salt and pepper

Combine all the marinade ingredients in a bowl...

Combine all the marinade ingredients in a bowl and stir well.

Cut the sirloin into pieces about 1 inch...

Cut the sirloin into pieces about 1 inch in size and add them to a large resealable bag.

Pour the marinade into the bag with the...

Pour the marinade into the bag with the steak. Seal it and put in the refrigerator to allow the steak to marinade. Let it marinade for at least 30 minutes, although I prefer at least 3 hours for tenderizing the steak.

If you are using wooden skewers put them...

If you are using wooden skewers put them in water to soak for 30 minutes before making the kabobs.

When you are almost ready to cook cut...

When you are almost ready to cook cut the mushrooms, bell peppers and onions into pieces about 1 inch in size.

Put the vegetables in a bowl and drizzle...

Put the vegetables in a bowl and drizzle with the olive oil. Season with a little salt and pepper.

Take the steak out of the bag and...

Take the steak out of the bag and discard the marinade.

Thread the steak and vegetables onto the skewers.

Cook the skewers on a grill at medium...

Cook the skewers on a grill at medium high heat. Turn them once or twice during cooking so the steak kabobs brown evenly. Remember that metal skewers will get very hot and handle with a hot pad. The kabobs will cook in about 10-12 minutes. Check and make sure the steak has reached 145 internally before serving.

These vegetable foil packets are perfect for oven, grill or campfire. A mix of vegetables is seasoned with a simple homemade spice mix and cooked in foil. Quick prep, fuss-free cooking, and easy clean-up!

Vegetable Foil Packets

Medium Zucchini

Medium Carrots

Baby Potatoes ((350 grams))

Large Red Onion

Heads

Extra Virgin Olive Oil

Garlic

Sweet Paprika

Marjoram

Preheat the oven to 400°F (200°C).

Cut the zucchini into chunks. Peel and slice the carrots. Cut the baby potatoes into quarters. As for the onion – cut it either into rings or quarters. Trim the top of each garlic head (about ¼ to ⅓ – where the stem is) so that the cloves are exposed. The outer skin should easily come off at this stage. There is no need to remove everything, just the ones that go easily.

Now place all the veggies in a large bowl, except for the garlic heads. Drizzle the oil over.

Prepare the spice mix by combining all the ingredients in a small bowl. Now sprinkle the seasoning over the veggies and give them a good toss until they are all coated evenly.

Divide the veggies into 4 sheets of foil. Now take the garlic head and place it the open side down into the large bowl where the veggies were. Press down so the cloves suck the juices (oil + seasoning). Repeat with the rest of them. Place them in the middle of each packet.

Wrap each packet tight and place them onto a baking tray.

Bake them for 30-35 minutes or until the veggies are done.

Grilled frog legs on my nomad grill with a simple brushing marinade

Grilled frog legs

frog legs

white wine

garlic

parsley (chopped)

cayenne pepper flakes

lemon (juiced)

salt

tsp pepper

Preheat

For this recipe, i used the portative nomad grill lighted up with hot charcoal and with maple kindling wood.

Baste

Mix all the baste ingredients together in a small bowl.

Grilling and basting

Place the frog legs on the grill and brush the upper side with the basting mixture.

Grill

Turn over

Turn over the legs and brush the other side with the baste mixture.

Grill for another 4 minutes or until the internal temperature is at 160°F.

Remove

Remove from the grill and serve hot with some extra baste mixture.

Top 4 outdoor cooking recipes from across the web

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Grilled Turkey Kabobs

Grilled Steak Kabobs

Vegetable Foil Packets

Grilled frog legs

Top 4 outdoor cooking recipes from across the web

The most viewed outdoor cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Turkey Kabobs

Grilled Steak Kabobs

Vegetable Foil Packets

Grilled frog legs

The most viewed outdoor cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine