Campfire Kabobs at Lake Hartwell State Park | Grilled Chicken & Beef Skewers Over Charcoal
Join us for a delicious outdoor cooking session as we prepare chicken and beef kabobs loaded with onions, zucchini, and bell peppers, all grilled to perfection over a charcoal fire at Lake Hartwell State Park in South Carolina.
This easy and flavorful camp cooking recipe is perfect for your next camping trip, and we’re showing you the full process—from prepping the skewers to grilling them on a campsite charcoal grill. Whether you’re glamping in a camper cabin or tent camping, these campfire kabobs are a must-try!
What’s in the Kabobs?
Juicy chunks of chicken and beef
Fresh-cut onions, zucchini, and bell peppers
Simple seasoning for maximum flavor
Cooked low and slow over a hot charcoal grill
Location: Lake Hartwell State Park, South Carolina
Activities Nearby: Fishing, boating, hiking, glamping
Perfect for fans of campfire cooking, grilled recipes, and outdoor living! Don’t forget to like, comment, and subscribe for more camping food ideas, grilling tips, and Lake Hartwell adventures.
Ingredients List
2 pounds chicken thighs
2 pounds beef chuck boneless ribs
wood skewers
teriyaki marinade
steakhouse marinade
gallon zip lock bags
3 zucchini squash
2 large white onions
3 colored bell peppers
olive oil
salt
pepper
charcoal and lighter fluid
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Hello everyone, John with Adventures in the South and today we’re going to do another camping recipe for you. Today we’re going to be doing some camping kebabs. And uh what we’re going to do with these is we’re going to combine a little bit of chicken, beef, and some nice grilling style vegetables. Put them on a cut and put them on a charcoal grill here at the campsite. We’re staying at beautiful Lake Hartwell State Park. And uh while we’re here, we’re going to enjoy this easy, simple, delicious meal. To start off with, we have some beef here. And this is just simply some uh beef chuck style boneless ribs. And it’s very affordable. It makes great kebab meat. We also have some boneless chicken thighs. We’re going to use this entire pack of beef and about half of the chicken. Um, we also have three bell peppers, orange, red, and yellow. And then we have three zucchini squash that we’re going to cut up. Also going to include two onions that we’re going to chop up and put on the kebabs as well. Now, we’re going to marinade all of this. And the chicken is going to be marinated in a teriyak marinade. Just something pre-made from the store. Nothing fancy. And then our beef will marinade in the steakhouse marinade. And for our vegetables, we’re going to marinade them with some olive oil, a little bit of ground pepper, and some salt. So, just very simple for the vegetables. We’re going to cut all this up. We’re going to mix everything up, let it sit for a little while, and then we’re going to put it on our kebabs here. We have uh these wood kebabs, and then we’re going to get our charcoal grill going. And that’s pretty much it. So, let’s get started. So, we’re going to start off with chopping up all of our peppers. And uh we’re going to put all of our vegetables in this red bowl here. So, let’s just half these. get the uh seeds out of them. And I’m going to cut these pretty large into pretty much square chunks. Do apologize for any background noise. We are in a campground in the state park. So now I’m going to cut these in little squares about uh about an inch across. So we’re going to do that and then we’re going to cut them another like inch or so across. Let’s open up our bowl here so we can just start throwing in our chunks. This piece here is a little kind of ob long shape. So, but I’d say 1 in by 1 in squares is perfect. Doesn’t have to be exact. Didn’t really find a recipe for this. This is just something I’m I’ve done in the past and I’m just throwing it together. Now, the onions, what I’m going to do with these, I’m going to cut these in pretty large pieces. So, I’m going to like half these, quarter them, and then half them again. And I’m going to leave these pretty big, actually. One more time. because I want to try to push all of that through the kebab. And these I’ll be a little more gentle with because I don’t want them coming apart. I’m only going to do two onions. I thought about doing mushrooms with this, but decided not to. There’s a bit of a bad spot there. Decided not to. I figured this was going to be enough. So, with these, just cut the ends of them. And I’m going to uh just cut these in slices, kind of thick. As they cook, they’re going to get soft. You don’t want them falling off the kebab. So, our bowl is going to be pretty much full. I’m only feeding two persons here, so this is way more than what we really need. So, uh, I’m not going to prepare all of this. A lot of this will be going home with us tomorrow. This one is a little bit bigger. Almost needs to be cut in half, honestly. So, if you got one that’s big like that, maybe cut the pieces a little bit thicker. Cut it in half. All right. So, all of our vegetables are cut up. So, we have our vegetables that we’re going to put on our kebab. So, first thing we want to do is just coat them with some olive oil. Just coat them generously. And we want some black pepper. I prefer to use like freshly ground pepper and salt, but uh I didn’t bring my salt grinder with me. That’s pretty good. And then some salt. Plenty of salt. And you can just mix these up by hand or you can put the lid on it and shake it. Probably do both here or whatever we feel like is enough. So these are done. This is all all that needs to be done to these. So, next what we’re going to do is we are going to cut up our beef. So, like I said, this is uh chuck rib, boneless chuck rib, and it works good for kebabs because it’s already kind of the size that you need to cube it. And that’s exactly what we’re going to do. We’re going to cube it. So, cubes about about like the same as vegetables. About an inch square. Not too big, not too small. Now, these we’re going to put in a Ziploc bag. You can use ribeye or whatever you got. Chuck steak or New York strip or whatever. Doesn’t really matter. Just depends on how tender you want it. These are not going to be super tender, but they’ll be tender enough. And we’re just doing this one package. Of course, all this looks like a lot, but once you start cooking it on the grill, it’s going to shrink. All right. So, now that that’s cut up, we’re going to grab a Ziploc bag. And the good thing about using a Ziploc bag is you can kind of knead the marinade with the meat and it’s just throw it away when you’re done. I could have done the vegetables in same way. So once I’m done with this, I’ll uh toss it once we used it all. So steakhouse marinade is what we’re going to use. And I’m just going to put enough in here to coat all the meat. Don’t have to use it all. Probably about a/4 to a third of the bottle. And we used about half about half a bottle. All the air out. And then you can just work the marinade into the meat. And what I’m going to do, I’m going to go put all this back in the cooler and just let it sit for a little while and prepare my grill and then we’ll start making the kebabs. Now, we’re only going to do half of this chicken. So, half of it I’m just going to put straight into a Ziploc bag. I prefer to use chicken thighs because it doesn’t dry out as bad. If you use chicken breast, and you can use chicken breast, that’s totally up to you, but chicken breasts will dry out very quickly. Chicken thighs tend to keep the moisture a little bit better. So, basically, we’re going to use four of these. This is going to be more food than we can probably eat. All right. So, next we’re just going to do the same thing we did with the uh the beef. We’re just going to cut this up into cubes about an inch by inch roughly. The chicken can be a little bit bigger. It will shrink a lot. And the teriyaki marinade will be really good with this. This is a really big piece of chicken here. I almost could just prepare two of these. All right. So, same thing that we did with the the uh beef, we’re going to do with the chicken. All going to go in a ziplo. We’re going to pour in our teriyak marinade. And that’s a little bit less than the beef, but not much less. It’s about the same. So, this marinade was already I’ve already used it at home, so that’s why it was already open. And I did have to You have to refrigerate this if you use it. So, it’s going to have to go in the cooler. Both of these all the air out. Like I said, I could have done this with the vegetables and it probably would have been just as easy, but And I would recommend if you want to really have a lot of flavor, you can do this at home and have it like this ready to go in the ziplo. Same with vegetables. Put throw it in your cooler or even like prepare it. Do this, freeze it, throw it in your cooler, and then when you get there, all you got to do is stick it on the stick and uh it’s ready to go. So, we’re going to put all this put it back in the cooler, let it sit for a little while, and then we’re going to get the grill ready. All right, so we’re going to let this go. We’re going to go back up. Our chicken and beef and vegetables have been marinated for a while. We’re going to go ahead and start putting that on the kebabs while this is getting ready. We’re going to do our chicken first. Actually, I’m sorry, our beef first. So, Piece of be piece of beef. A piece of squash. Another piece of beef. Piece of pepper. You know, back and forth. Then some onion. More beef. another squash. And we just keep alternate alternating it. We can put maybe more vegetables since we have a lot more vegetables. That’s one. One down and a bunch more to go. This is going to be delicious. I can guarantee you. Sounds like it’s about to thunderstorm here in a little bit. I think we are forecast to have thunderstorms after 8. And hopefully I can finish the cooking before that happens. All right, so we are down to three remaining. I’m only going to do eight of these. And I’m I may end up having to use the rest of that beef. It’s okay. I can mix it up. Now, I didn’t say this wasn’t going to be messy. I want to put a bunch of onion here. Try to get the bigger pieces. Piece of beef. Another squash. I love this zucchini on the grill. It is so delicious. Try to use up the remaining onion. The smallest pieces I won’t worry about. All right, I’m not going to worry about these little pieces. All right, so that’s it. So, we’re going to take this down to the grill. I’m going to wash my hands up real quick and uh clean up this mess and then we’re going to get grilling. All right, our coals look pretty good. I’m going to go ahead and put all these on. Should have enough room for all of them. Look really, really good. I have to put some the wrong ways here. Beautiful. So, we’ll watch these and we will flip them over here in a few minutes and uh we’ll bring you back when we are almost done with them. Our kebabs are almost done. They are looking so good. Look how delicious those look. I can smell them. And they smell so wonderful. Can’t wait to get these off and eat them. Well, Drew, how is it? It’s good. Really? Good. How about you, Tony? How is it? Good. How about you, Tony? Yeah. Good. Good. Awesome. All right. Well, success. Well, our kebabs were a success. The family is enjoying them. Hope you enjoyed watching me make them, and we will put all the ingredients down in the description. Pretty simple and easy to make. Great camping food. Hope you enjoyed this video, and if you did, hit that thumbs up button, liking it. Subscribe to our channel for more camping outdoors product reviews and camping recipes and cooking. And also check out our website, Adventures in the South. Have more fun camping and have more fun cooking. We’ll catch you next time.
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