Chicken Shish Kabobs Camping Recipe

Prep Time: 10

Cook Time: 15

Marinating Time: 4

Total Time: 4 25

Servings: Servings

Camping For Foodies Dinner Camping Recipes: Chicken Shish Kabobs Camping Recipe

2 skinless boneless chicken breasts (about 1.5 lbs) half breasts, cubed in bite sized pieces
1 onion cut into 1-inch pieces
1 yellow or orange bell pepper cut into 1-inch pieces
1/2 pound fresh mushrooms (cremini, white buttons or baby bellas) dirt removed with wet paper towel
1 (10 oz) package cherry tomatoes
1 (16 oz) bottle Italian salad dressing
4 servings cooked rice

Place the chicken in a gallon food storage bag.
Pour 1/2 bottle of dressing in the bag with the chicken.
Seal the bag and toss to coat all of the chicken with the dressing.
Refrigerate 4 hours to marinate, turning the bag every hour or so to ensure the chicken is evenly coated with the dressing.
Place the onion, bell pepper and mushrooms in a gallon food storage bag.
Pour the remaining 1/2 bottle of dressing in the bag with the veggies.
Seal the bag and toss to coat all of the veggies with the dressing.
Refrigerate 4 hours to marinate, turning the bag every hour or so to ensure the veggies are evenly coated with the dressing.
Using metal or soaked wooden skewers, thread the chicken separating the pieces with a few chunks of the onion.
On separate skewers, thread the remaining onion chunks, bell pepper, mushrooms and tomatoes.
Start your campfire or your camp (propane or charcoal are both fine) grill.
Grill, covered, over medium heat (see * Note) until vegetables are tender and the chicken is cooked through turning occasionally. Baste with marinade during cooking and discard any unused dressing. The veggies will take about 10 minutes and the chicken will take about 15-20 minutes.
Serve over rice.

*NOTE: Use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 5-6 seconds = medium heat.