9 Simple and Tasty Campfire Meat Recipes For Every Occasion

Campfire cooking is an essential part of any outdoor adventure. And, (apologies to vegetarians out there), for many of us when it comes to campfire cooking, meat is undoubtedly the star of the show. From skewered chicken to braised lamb shanks, there are countless ways to prepare meat over a campfire. As someone who has explored a good few recipes both in my backyard and out in the wild, I thought to put together some of my favourite campfire meat recipes for you all to enjoy.

Here are nine delicious and simple campfire meat recipes you can feast on whatever the occasion…

Skewered Meat

Skewering is a quick, easy and fun method of cooking meat over the flames. Not only does it help cook the meat evenly, it also enhances its flavour. Skewering meat is a great way to get kids involved with cooking outside, to build their practical skills and have fun along the way.

Here are some delicious skewered meat recipes:

Marinated Chicken Skewers

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. In a large bowl, whisk together olive oil, soy sauce, honey, dijon mustard, smoked paprika, garlic powder, onion powder, cumin, and black pepper until well combined.
2. Soak the chicken pieces in the marinade to ensure they are coated evenly. Cover the bowl with plastic wrap and refrigerate for half an hour to four hours to allow the flavours to meld together.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto the skewers and space the pieces in an even fashion.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked and ever so slightly charred on the outside.
6. Serve the skewers hot with your top dipping dish or on top of a bed of rice or cous cous/quionoa.

Beef And Vegetable Skewers

Ingredients:

• 1 lb beef sirloin, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 green bell pepper, cut into bite-sized pieces
• 1 yellow onion, cut into bite-sized pieces
• 1 zucchini, sliced into rounds
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1.Combine olive oil, red wine vinegar, garlic, oregano, salt, and black pepper in a bowl and next, whisk the ingredients together firmly.

2.Add beef, red bell pepper, green bell pepper, onion, and zucchini to the marinade. Cover the bowl sufficiently and refrigerate for half an hour to four hours to allow the flavours to develop.

3.Preheat your grill or broiler to medium-high heat.

4.Add the marinated beef and vegetables to the skewers.

5.Grill or broil the skewers for 8-10 minutes until the beef is cooked (you can leave the meat slightly charred on the outside)

6.Serve the hot skewers with a side of rice, green salad – whatever takes your fancy!

Burgers With Kebabs

Ingredients:

• 1 pound of beef, chicken or pork, cut into 1-inch cubes
• 1 large onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 8-10 wooden or metal skewers
• Salt and pepper for seasoning.

Instructions:

1. Preheat the grill or campfire.
2. Place the meat, onions, and bell peppers onto the skewers and alternate between the meat and the veg.
3. Season the skewers with salt and pepper to taste and put them on the grill or campfire, turning them occasionally, for around 10 to 15 minutes.
4. Remove the skewers from the heat and let them rest for a few minutes before serving.

Foil-Wrapped Meat

Foil-wrapped meat helps to retain moisture so the meat stays tender and juicy and is a lovely, tasty meal to cook up over a fire. Here are a couple of recipes you won’t want to miss out on:

Foil-Wrapped Potatoes With Steak And Vegetables

Ingredients:

• 4 large potatoes, peeled and cut into bite-sized pieces
• 1 lb flank steak, thinly sliced against the grain
• 2 bell peppers (red, green, or yellow), sliced into bite-sized pieces
• 1 large onion, sliced into bite-sized pieces
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1/2 teaspoon black pepper
• 4 large pieces of aluminum foil

Instructions:

1. Preheat your oven and use a large bowl to whisk together olive oil, Worcestershire sauce, dried thyme, salt, and black pepper.
2. Add the potatoes, steak, bell peppers, onion, and garlic to the bowl and coat with the marinade, folding the mixture until well-covered.
3. Place each portion of the potato and steak mixture in the centre of a large piece of aluminum foil.
4. Fold it around the mixture and seal sufficiently.
5. Put the potato and steak packets on a baking sheet and bake for 30-35 minutes, or until your food is cooked to your standard.
6. Carefully open the foil and add your favourite garnishes – like herbs or cream cheese.

Foil-Wrapped Chicken, Potatoes And Vegetables

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 large potatoes, peeled and thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 4 tablespoons butter
• 4 tablespoons fresh parsley, chopped
• 4 large sheets of aluminum foil

Instructions:

1. Preheat your oven and mix together the sliced potatoes, bell peppers, onion, and minced garlic in a big bowl.
2. Drizzle the olive oil over the top and sprinkle with salt, black pepper, paprika, and cumin. Make sure the vegetables are completely coated.
3. Take four large pieces of aluminum foil and put them on a flat surface, dividing the vegetable mixture evenly among the foil, placing it in the centre of each section.
4. Place a chicken breast on top of each pile of vegetables and season the chicken with a little salt and black pepper. Next, place a tablespoon of butter on top of each chicken breast.
5. Fold the sides of the foil up and over the chicken and vegetables, sealing the edges tightly.
6. Place the foil packets on a baking sheet and bake in the preheated oven for around half an hour – or until the chicken is cooked through and the vegetables are tender.
7. Open the foil carefully, sprinkling each serving with fresh parsley. Serve with bread if it’s your thing!

Meat Cooked In A Dutch Oven

A Dutch oven can be used for a variety of cooking methods including braising, stewing and frying. They’re durable and retain heat well and are good for cooking a variety of tasty meat dishes over the fire. Dutch oven cooking has the added bonus of being healthier than other methods as less oil and fat are required. Here are some tasty recipes you can cook in a Dutch oven while camping or simply enjoying the great outdoors.

Recipe For Dutch Oven Beef Stew

Ingredients:

1. Preheat your oven to 325°F.
2. Toss the beef with the flour until evenly coated in a large bowl.
3. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the beef and cook for around five minutes. Add the onion and garlic and cook for another five minutes.
5. Add the beef broth, water, and red wine to the pot and stir to mix in.
6. Add the carrots, potatoes, celery, bay leaf, thyme, salt, and black pepper to the pot and stir in.
7. Bring the stew to a simmer, then cover the pot with a lid and move to the oven.
8. Bake the stew for a couple of hours, or until the beef is tender and the vegetables are soft.
9. Remove the bay leaf and serve with fresh herbs.

Dutch Oven Chicken And Dumplings

Ingredients:

For the chicken:

• 1 whole chicken, cut into pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 bay leaves
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper to taste

For the dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup butter, melted
• 1 cup milk

Instructions:

1. Heat a Dutch oven over medium heat and add the chicken pieces, onion, garlic, chicken broth, bay leaves, salt, and pepper.
2. Cover up the pot and simmer for 45 minutes until the chicken is fully cooked.
3. Remove the chicken pieces from the pot and set aside to cool. Discard the bay leaves.
4. Take a separate bowl and melt two tablespoons of butter over medium heat. Add two tablespoons of all-purpose flour and whisk until smooth. Slowly add the broth from the Dutch oven while whisking and cook for a few minutes until the sauce thickens.
5. Remove the chicken meat from the bones and shred into bite-sized pieces. Next add the shredded chicken back into the Dutch oven with the thickened sauce.
6. For the dumplings, mix the flour, baking powder, and salt in a bowl and stir in the melted butter and milk until a soft dough forms.
7. Drop the dough carefully onto the chicken mixture in the Dutch oven.
8. Cover the pot and bake for around 20-25 minutes, or until the dumplings are cooked through and fluffy.

Braised Meat

Braising is a method generally used to cook tougher cuts of meat, such as lamb shanks, because it breaks down the connective tissues and turns them into tender pieces of meat. Here are a couple of braised meat recipes you will enjoy.

Recipe For Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef or lamb broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, and dd them to the pot and cook for five to seven minutes. Next, remove the lamb shanks and set aside.
2. Add the onions, garlic, carrots, and celery to the pot and sauté until softened, so for about five minutes.
3. Stir in the tomato paste, thyme, and rosemary and cook for one to two minutes.
4. Add the beef or lamb broth, red wine, and bay leaves. Stir to combine.
5. Return the lamb shanks to the pot, cover up and place in the oven.
6. Bake for two to three hours, or until the lamb shanks are tender.
7. Take the pot from the oven and transfer the lamb shanks to a serving dish.
8. Strain the cooking liquid carefully through a fine mesh sieve into a separate pot and bring it to the boil and cook until the sauce has thickened slightly.
9. Pour the sauce over the lamb shanks and serve hot with your choice of side dishes.

Recipe For Braised Pork Ribs

Ingredients:

1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork ribs and cook for up to seven minutes, until browned on all sides. Next, remove the ribs from the pot and set to one side.
3. Add the onion and garlic to the pot and cook until softened.
4. Next, add the beef broth, red wine, soy sauce, brown sugar, tomato paste, smoked paprika, thyme, salt, and black pepper to the pot and stir to combine.
5. Return the pork ribs to the pot and pour the sauce over them.
6. Bring the sauce to a simmer, then cover the pot with a lid and transfer it to the oven.
7. Bake the pork ribs for a couple of hours – or until the meat is tender.
8. Remove the pork ribs from the pot and let them rest for a few minutes.
9. Serve the pork ribs with garnishes of your choice.

I hope you enjoy this selection of succulent meat recipes for around the campfire. Whatever you choose to cook, it will be an exercise in self-sufficient living, giving you the confidence you can cook food outside over a fire no matter the situation.