Foil-Wrapped Skewerless Steak Kebabs


Looking for something quick and delicious on the fly? Camping and not sure what to make for dinner?

My husband went to a session in Scout Camping and learned how to make these delicious meals last weekend. At only 15 minutes of cooking time in hot wood coals, you’ll be eating before you realize you don’t even have dishes to wash.

This recipe comes from a gentleman whose name I’m going to credit as soon as we receive his cookbook!

My handsome hubby is the cutie pie in the pictures (thank you, sweetie!).

Looking for something quick and delicious on the fly? Camping and not sure what to make for dinner?

My husband went to a session in Scout Camping and learned how to make these delicious meals last weekend. At only 15 minutes of cooking time in hot wood coals, you’ll be eating before you realize you don’t even have dishes to wash.

This recipe comes from a gentleman whose name I’m going to credit as soon as we receive his cookbook!

My handsome hubby is the cutie pie in the pictures (thank you, sweetie!).

Step one

In the center of a large piece of tinfoil, line with cabbage, celery or green pepper. You want to protect the meat from the heat of the fire. The veg also releases water into the foil for a steamed effect.

Next, layer with your meat and season (if you use chicken, pre-cook it prior to placing in foil). If you plan to add a sauce add it to the meat at this time.

Step 2

Top with more chunky vegetables. We used tomato, fresh-sliced jalapanos, pineapple, red bell pepper, and halved mushrooms.

Step 3

Along the length, gather the foil and fold, twice. Repeat on the edges, folding as many times as you can to create a good seal.

Step 4

Admire your beautiful packet o food. Place the packet in hot wood coals in your firepit or in hot coals on your charcoal grill. Check packets at 15 minutes.

Step 5

At 15 minutes, we had this beauty! The steak was still medium-rare inside. Delicious, juicy and gorgeous. Serve hot. Make extra, because even the picky eaters will whine after they’ve scarfed theirs down and start eying yours.

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Comments

  1. CookinsForMe says:

    Cleo, have I told you lately that I love you and want to have your sugar babies? Oh wait, I'm married. And female. And not into that. Errr…well, I love your sense of humor and your way with food and that will have to just appease, I guess.

    Seriously, the steak kebab thing looks and sounds great. I don't have an outdoor grill, though, only an indoor grill. I wonder if I could prepare these lovelies on that. Or perhaps in the convection oven? Something to ponder while drooling over your blog!

  2. I used this recipe and tweaked it a little because I don’t have a grill, so I put the steak (with seasonings) in the oven with the foil raised a little like an enclosed tepee and let them cook for about an hour and a half at 425 degrees (gas oven). Came out perfectly tender. Thank you low carbin’ queen!! Jamie you are super!

    • I love that way you prepared it, Erica! That’s a great idea. We’re in Colorado, so we spend time in the winter, ankle-deep in snow grilling outside. :D Being indoors in winter = nice.

  3. Lisa Jo says:

    Jamie Dear…That is Low Carb Licious!!! You are such an inspiration and I feel like we are ALL in this together…:) I look forward to reading something from you daily!!! Thank You So Much For ALL You Do….

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