Chicken and Vegetable Kabobs

Robyn and I went camping up in Sonoma Coast this weekend! It is really beautiful out there, and I always enjoy a chance to make a fire and sleep under the stars.

Sleeping under the stars doesn't mean we have to rough it with food though!

I made these delicious chicken kabobs and let them marinate overnight in a ziplock bag before grilling them. They were fantastic!

Cooking them over an open fire adds a dimension of flavor. Using untreated all natural firewood and charcoal also adds an additional subtle flavor!


To make a fire, I prefer the criss-cross method of laying down firewood. Place a few bbq chips down on the ground in rows, so they are touching each other. Place dried grass, dried pinecones, dried leaves and dried pine needles. Usually just leaves and small branches that have already fallen from trees.

Make a small tee-pee of the twigs and place the dried grass and needles inside the tee-pee. Light the grass with a match or flint if you are feeling all Bear Grylls.

Once that gets going, lay down two low pieces of wood. Start laying down smaller kinderling in a criss-cross fashion, 2 piece of small wood on each side. This helps create walls for the fire, so if there is a strong wind, it won't blow the fire out. The center should still be open to fire the fire oxygen and room to breathe. You can slowly add your dried grass, pine needles etc into the fire from that above hatch. As the fire grows, the original small wood pieces will burn up. Slowly add them to the fire and they will continue to burn and release heat slowly, creating your charcoal.

These wood pieces then serve as your skewer holders when you are grilling! I covered the logs with a piece of aluminum foil, so the chicken wouldn't touch the log directly.

Chicken Kabob recipe
1 lbs chicken, cut into cubes
Ground Fennel
Harrisa
Ras el Hanout
Vegetable or olive oil
lemon juice

Grind the fennel by hand and add the various spices. Add the vegetable oil and stir.

Take chicken and add to a zip lock bag. Add the spice mixture and seal the bag, making sure all the air is out.

Mix the ingredients into the chicken through the ziplock bag.

Marinate in the refrigerator or cooler for a few hours or overnight.

I don't add vegetables to my meat skewers because I don't want the vegetables to get contaminated. Also, vegetables will cook at a different temperature from the chicken, so you will either have cooked chicken and overcook vegetables, or cooked vegetables and under cooked chicken. I usually put the chicken directly on the hot logs of wood (with Aluminum foil to prevent ash from getting on the chicken) and the vegetables on a higher rack farther away from the fire.

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