Kebabs and Home Fries © Parks Canada
Kebabs and Home Fries
Makes: 2 servings
About 16 mini potatoes, unpeeled and cut into quarters
2 tbsp | 30 ml olive oil
Coarse sea salt
Freshly ground pepper
Any combination of the following to make 4 kebabs:
Chicken, steak or tofu cubed
Veggies of your choice (peppers, red onions, broccoli, mushrooms, grape tomatoes)
Your favourite marinade or recipe below
Marinade: In a blender, purée a handful each of cilantro and mint, the zest and juice of a lemon, ½ head of roasted garlic (peeled), and a dash each of maple syrup, pepper and salt.
Before your trip
Marinate and assemble the kebabs at home, sealing them in a strong (poke-proof!) food-safe bag. Metal skewers are best as they don't burn and can be reused for another camp meal.
At your campsite
Heat the olive oil in a skillet over your campfire or on a camp stove. Add the potatoes and cook until lightly browned, stirring occasionally.
When the potatoes are nearly done, place the kebabs on a grate over the fire. Grill them to perfection—ensuring you get that lovely smoky flavour—turning them often so they are evenly browned (and, in the case of chicken, completely cooked through).
Once the potatoes are done, toss with salt and pepper and set aside to keep warm.
- This is a simple and filling meal, ideal after many long hours of paddling and portaging to get to camp.
- If there is no grate over the fire, both the kebabs and the potatoes can be cooked in foil pouches (separately)—just make sure they are well-sealed, well-oiled and flipped often to ensure even browning.
- In a pinch, a small jar of pesto with a bit of extra olive oil makes a superb marinade.