Tired of packing hot dogs for family camping trips? You won’t find old school camping recipes in Laura Bashar’s new cookbook. Just check out these Persian Chicken and Vegetable Kebabs.
I received a copy of this cookbook for review. Affiliate links below
If you’ve ever hit the road on a family road trip you know one of the most important questions of each day (aside from “where we going?”) is “what’s for dinner?”
Am I the only one who cringes every single time I hear that? Like seriously! Kid, I’ve got enough to worry about so your vacation is, well, a fun family vacation than to keep hearing the every-day-of-my-life phrase “what’s for dinner?”
‘Cause I don’t know about you but when it comes to camping on a road trip I know the fallback is hot dogs. And truth be told, after the first night of hot dogs I’m over them. I’m always looking for some new idea of what to make. If you’ve been around awhile you might remember the infamous blueberry goat’s cheese chicken – it tasted amazing buuuut, no one really wants to eat purple chicken.
And Cherry Steak is amazing (definitely give it a try once I share the recipe) but you just might not want to add recipe testing to your travel plans. That’s why you need people like Laura and I around who rock it for a living. And Laura is the total rockstar of campfire cooking.
In fact, she just wrote all the camping recipes and shot all the photography for her book The Camp and Cabin Cookbook: 100 Recipes to Prepare Wherever You Go. In other words, you can totally fire up the grill or fire pit in your own backyard and skip camping all together.
Which is what I did this week because I totally wasn’t waiting to go camping this summer to crack open her book. And once I cracked it open….well, there was no stopping me. Then we went camping so I packed my camera and figured out what to prep for a camping dinner.
But it wasn’t an easy choice. Skillet Buffalo Chicken…Tequila Lime Chicken with Cucumber Avocado Salad…Carne Asada Street Tacos…Orange and Spice Upside Down Cake…Do any of these sound like your average camping recipes?
Seriously?! Where do I even start? Well, this girl went a whole different direction – Persian Chicken and Vegetable Kabobs. Because saffron….from my friend Laura. I’ve been hoarding it like it’s gold. And what better way to show off her new recipe book than to use saffron she gifted me?
Republished with permission from Laura Bashar at Family Spice and Countryman Press.Print
Persian Chicken and Vegetable Kabobs
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours 50 minutes
- Yield: 6-8 servings 1x
- Category: Entree
- Cuisine: Persian
Chicken and Marinade
- 3 & 1/2 lb. boneless, skinless chicken breast
- 2 onions, thinly sliced
- 1/2 teaspoon ground saffron dissolved in 2 TBS. hot water
- 1/2 cup plain yogurt
- 2 TBS. extra virgin olive oil
- 2 garlic cloves, crushed
- 1 & 1/2 tsp. kosher salt
- 1 & 1/2 tsp. ground black pepper
- 1/4 cup unsalted butter
- 1/4 cup lemon juice
- 1/4 tsp. ground saffron dissolved in 2 TBS. hot water
- 3 cups plain Greek yogurt
- 2 Persian cucumbers, diced
- 1 & 1/2 tsp. dried dill
- 1 & 1/2 tsp. dried mint
- 1/4 tsp. kosher salt
- Pinch of ground black pepper
- Lavash or other flatbread
- 16 grape tomatoes
- 2 red onions, cut into 1 inch wedges
- 16 baby bell peppers
- 16 mushrooms
- At home, trim off any excess fat and cut the chicken into 1-inch cubes. Place the chicken cubes in a resealable bag and add the remaining ingredients for the marinade. Massage the meat to thoroughly coat all of the pieces.
- Seal the bag shut and chill the chicken overnight.
- Prepare the fire for medium-high heat. Place the grill grate over the flames.
- If using bamboo skewers, soak in water for 15 minutes.
- Mix the cucumber yogurt ingredients together in a small bowl and reserve.
- Slide chicken breast pieces close together onto skewers, leaving room on each end of the skewer to handle without burning yourself.
- Slide the vegetables onto separate skewers so they will cook evenly.
- In a small saucepan, combine the basting ingredients and cook until the mixture is hot.
- Grill chicken kabobs for 8-15 minutes, turning occasionally to cook evenly. Baste with the butter mixture. The chicken is done when the juices running out are no longer pink.
- The vegetables will take less time to cook, approximately 5 to 10 minutes.
- Serve with pita and yogurt.
- To remove the chicken from the skewers, use a piece of lavash to grab the pieces and slide them down the skewer. Cover with more lavash to keep the food warm.
Kiss those old grilling and camping recipes (or lack thereof) goodbye and grab Laura’s new cookbook. Your tastebuds will thank you – and so will your family.
And one more because I couldn’t choose between the two. (Really! Buy the book even if you never go camping. You’ll use it at home too.)
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