Bag
Kabobs
Ingredients
- beef or chicken
- bell peppers
- mushrooms
- onion
- jalapeno peppers (optional)
- small potatoes
- zucchini squash
- fresh garlic
- 2-3 Tbsp olive oil
- lemon or lime
- McCormick's Salt-free Chicken seasoning
- powdered butter flavoring
- 2 Tbsp soy sauce
- lemon pepper seasonings
- dill
Preparation
Boil potatoes for
approximately 4-5 minutes depending on size. They should still be firm and
crisp, not mushy. They will finish cooking on the grill. Let potatoes cool
completely before putting in foil bag. Chop bell peppers, onion and zucchini
squash into large pieces. Put chopped vegetables, whole jalapenos, whole
potatoes and whole mushrooms into a large foil bag with garlic, olive oil,
lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and
dill. Cut meat into large stew size pieces. Put meat in a separate foil bag
with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2
tablespoons of soy sauce. When using more than one kind of meat, put in
separate bags. Place the foil bags into larger 2 gallon ziplock bags to store
while traveling. To cook, remove foil bags from plastic ziplock bags and grill
for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.
Submitted By
Deb McMillen, Olathe, KS
Categories
Campfire Cooking
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