Campfire Kabobs

Ingredients

Vegetables (no pre-cooking needed)
Bell peppers (red, yellow, green)
Zucchini
Cherry tomatoes
Summer squash
Onions
Mushrooms (fresh or marinated)
Black or green olives
Water chestnuts

Vegetables (pre-cook recommended)
Carrots
Broccoli
Cauliflower
Fennel
Small potatoes

Meats (marinated or seasoned)
Beef chunks or strips
Chicken strips
Pork cubes or sausage
Meatballs
Ham
Bacon (wrap around veggies or fruit!)

Seafood
Shrimp (double skewer to keep flat)
Sea scallops
Cubed fish (swordfish, halibut, tuna, salmon)
Smoked fish
Oysters

Fruits & Desserts
Pineapple chunks
Apple slices
Peach halves
Banana pieces
Maraschino cherries
Orange wedges
Doughnut holes
Pound cake cubes

Few campfire meals are as customizable, fun, and satisfying as kabobs. Whether you’re roasting vegetables, meats, seafood, or even dessert, kabobs are a surefire hit for all ages. Best of all, they encourage creativity—everyone can assemble their own favorite combinations.

Cooking Steps

1

Campfire Kabob Tips
2
Soak bamboo skewers in water for at least 1 hour to prevent burning.
3
Use metal skewers for durability.
4
Double-skewer loose or soft foods (especially shrimp) for easier flipping.
5
Combine foods that cook at similar speeds.
6
Example: Don’t mix cherry tomatoes (fast) with raw pork cubes (slow).
7
Either pre-cook longer items or add fast-cooking items at the very end.
8
Brush with oil while cooking to keep foods moist.
9
Marinate ingredients beforehand for flavor and tenderness.
10
Add flavor by brushing on seasoned butter just before serving:
11
¼ cup butter + ¾ tsp seasoned salt

Best Cuts for Kabobs

Beef

Filet mignon
Rib-eye or top sirloin (cubed)
Ground beef meatballs
Porterhouse, T-bone, or New York strip

Pork

Pork tenderloin or loin chops
Cubed ham
Link sausages
Bacon (great wrapped around veggies or fruit)

Chicken & Other Meats

Chicken or turkey breasts
Hot dogs or wieners
Luncheon meat cubes
Canned meat cubes

Seafood

Cubed fish
Shrimp
Sea scallops
Oysters

Serving & Cooking Tips

Grill over medium coals for 10–20 minutes, turning often.
Use a meat thermometer when needed (especially for poultry and pork).
Fish is done when it flakes easily;
Shrimp is pink and firm;
Scallops are white and no longer translucent.

Dessert Kabob Ideas

Thread on chunks of pineapple, banana, cake, and donut holes.
Brush with butter and sprinkle with cinnamon sugar before grilling for 3–5 minutes. Yum!