Campfire Cooking: spicy chicken kebabs with campfire naans
Campfire Cooking Recipe
There’s something very refreshing about cooking around a campfire, especially in winter.
Daily family meal preparations can get pretty repetitive, especially when you leave it all a little late and end up with pesto pasta once again….
Instead, why not enjoy a dinner with a difference and head outdoors to cook and eat around the campfire together?
Here is one of our favourite campfire cooking recipes: chicken kebabs with campfire naans (vegetarian option too)
Spicy marinated chicken kebabs with campfire naans & smoked jerusalem artichoke dip
INGREDIENTS & PREPARATION
I like to prepare as much in advance as I can. This means there’s less to do when you’re out on your adventure.
Spicy Marinated Chicken Kebabs:
4 free-range chicken breasts
4 tablespoons Natural Yoghurt
1 tablespoon ginger, finely grated
juice of 1 lemon
3 garlic cloves, finely chopped
olive oil (roughly 3 tablespoons)
3 teaspoons paprika
1 teaspoon cayenne
1 teaspoon ground cumin
salt & pepper
wooden kebab sticks
Substitute chicken for butternut squash
- Add all ingredients for the marinade into a bowl and mix together
- Chop the chicken into cubes
- If using butternut squash, chop into 1 inch cubes and steam or boil for 3-4 minutes so they’re softer but not mushy and allow to cool.
- Add the chicken/squash into the marinade bowl and leave for as long as possible – overnight is great but not essential.
- Spear the chicken/squash onto the kebabs and wrap securely in tin foil and then in a bag or Tupperware box so they’re transportable without leaking.
Roughly 15- 20 minutes on a grill over the fire. Make sure you rotate the kebab sticks so each side cooks
Campfire Naan Bread:
½ x 7 g sachet of dried yeast
1 teaspoon runny honey
50g Yeo Valley unsalted butter
250 g strong white bread flour, plus extra for dusting
3.5 tablespoons Yeo Valley natural yoghurt
- Add the yeast, honey and 125ml of lukewarm water into a bowl and leave for 4-5 minutes, or until starting to bubble.
- In a pan, melt the butter over a low heat.
- Meanwhile, combine the flour and 1 tablespoon of salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted butter into the well, then add the yoghurt and yeast mixture, and beat everything together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, but add a little more water if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- When it’s risen, knock back the dough with your fist, then divide it into 6 balls. Roll each portion into an oval shape, roughly 2cm thick.
- Layer the naans into a box or Tupperware, divided with baking paper or cloths so they can be transported
Roughly 5 minutes each on the grill over the fire. Turn Naan breads over half way through
Jerusalem Artichoke Dip:
5 Jerusalem artichokes, scrubbed clean
1 garlic clove
- Chop the artichokes into 1-inch pieces
- Peel a clove of garlic
- Add the artichokes and garlic into a ball of tin foil and add a pinch of salt
- This will go straight onto the fire so make sure it’s secure! If you don’t have artichokes, try roasting an entire head of garlic on the fire which makes an incredible dip.
As soon as your fire is lit, place your tinfoil wrapped artichokes on the edge of the fire in the embers. Once cooked, they’ll be all mushy and perfect for dipping your naan bread – these need about 35-45 minutes to cook
We wrapped the cooked chicken and artichoke dip in the naan breads. Absolutely delicious and easy to eat without plates and cutlery!
WILD COOKING KIT LIST
- BBQ, or grill if having an open fire
- Wood for fire and matches/a lighter
- Rucksack or bag to carry items
- Water to put out the fire
- Prepped dinner wrapped securely
- Head torches if dark
LOCATION & FIRE TIPS
For some, your campfire cooking place may be no further than your garden; for others you may want to venture more into the wild. Either way, check with the landowner and choose a safe place to set up your ‘outdoor kitchen’.
When you’ve found your spot, it’s time to light your fire and get cooking! The ordnance survey have written this guide on preparing a wild cooking spot and lighting a fire.
If possible, create a stone circle around your fire and place a grill over it. Alternatively, take your own fire pit or mini-BBQ (depending on how far you’re travelling on foot!)
Large logs or tree stumps make great campfire seats, so sit back and enjoy your campfire dinner.
When you’ve finished and you’re ready to go, make sure your fire is completely distinguished – use water, sand or soil. Cover or bury the fire area to hide all remains and make sure you take all rubbish home with you.