We love making kebabs for dinner parties as they are easy to make and impressive to serve. This is also a great camping dish because you can prep the chicken before you go. To get it to keep until you reach your campsite, marinate meat in a ziplock bag and freeze it before placing it in your cooler.
We always make our kebabs with dark meat as it’s much harder to screw up and just tastes better. And if you want to add veggies to your kebabs like in our photo (which was actually taken on a camping trip by our nephew), you do you!
If you don’t have skewers or just don’t feel like/have the time to be messing with cutting up chicken, this recipe also works great if you leave the thighs whole. And you don’t want to grill, you can bake it in the oven for 30 minutes at 425°. Perfect for a weeknight dinner!
Makes: 16 Skewers
Moroccan Pizza with bold Ras El Hanout, savory lamb or garbanzo beans, feta, pine nuts, and a refreshing yogurt drizzle. Quick, healthy, delicious!
