Campfire Cooking -- Kebab Style

Ah camping... it puts me in mind of eggs and bacon cooked over a Coleman stove, of cheap hotdogs roasted on sticks, of gooey smores and cans of pork n' beans.

Alas, I've grown up some since I last went camping, and the thought of subsisting on pork parts just isn't as appetizing as it might have once been (I was young, mmmkay?) So, for this particular trek into the wilderness, I've decided that a bit more upscale fare could certainly be purveyed... and right easily at that.

To wit: kebabs. Those sticks of meat and veg that marry so well with the campfire to provide cuisine even an Eagle Scout would envy. To mark this momentous occasion, I've put together a little East-West marinade to spice it up a bit:

A Marinade for Campfire Kebabs

Ingredients
1 sweet onion, diced
4 cloves garlic, smashed
c. 12 curry leaves
2 sprigs each, sweet marjoram, thyme, oregano, and summer savory
4 tbs extra virgin olive oil
1 tbs sea salt
12 black peppercorns
1" ginger, peeled and sliced
2 bay leaves
2 tbs brown sugar
juice of 4 limes
2 tbs cider vinegar
1 heaping tbs tandoori spice
½ cup water
½ cup soy sauce

Directions

1. In a food processor blend, herbs, curry leaves, black pepper, salt, sugar, garlic, onion, ginger, olive oil, and tandoori powder to a pastelike consistency.
2. Mix paste with vinegar, water, and lime juice.
3. Taste and adjust... once again, we're looking for a good balance of sweet, salty, sour, and spicy.
4. Place skewered kebabs in a gallon Ziploc bag and pour the marinade in. Zip and remove as much air as possible.
5. Refrigerate until ready to use... at least one hour, but preferably overnight.

For the kebabs themselves, take some bamboo skewers and soak them in water for about an hour. Once waterlogged, thread meat and vegetables in alternating rows. I'm partial to meat, onion, mushroom, meat, pepper, tomato, meat... which is a pretty full kebab. Marinate the whole thing... you want the flavour to penetrate into every pore.

Cooking is as simple as adding fire. If you're roughing it (like I'll be,) I'd suggest a fish basket of some sort to hold the kebabs in place while turning over the campfire. If you're just at home grilling, remember that medium rare is probably no more than 5 minutes on each side over medium heat. Don't worry if the olive oil drips and they catch on fire... it's just a little more flavah.