Y’all, there’s nothing quite like cooking over an open campfire. The crackling flames, the fresh air, and the mouthwatering aromas—it’s the perfect way to bring people together and enjoy a delicious meal. Today, I’m sharing a recipe for Greek-style kebabs that are marinated in a balsamic dressing and loaded up with juicy meat, red onions, and summer squash. These kebabs are tender, flavorful, and just as at home in your backyard as they are on a camping trip.
So gather around the fire, friends, and let’s get grilling!
Why Choose Permaculture Pastures Meat?
At Permaculture Pastures, we believe in raising meat that’s as natural as it gets. Our grass-fed beef and lamb are packed with rich, hearty flavors that come from happy, well-cared-for animals. When you marinate these tender cuts in a balsamic Greek-style marinade, you’re getting a delicious, clean meal that you can feel good about.
Ingredients
• 2 lbs Permaculture Pastures grass-fed beef (cut into 1½-inch cubes)
• 2 medium zucchini or yellow squash, cut into 1-inch thick rounds
• 1 large red onion, cut into chunks
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
• 2 garlic cloves, minced
• 1 tablespoon honey (optional for a touch of sweetness)
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes if using)
Instructions
1. Make the Marinade:
1. In a bowl, whisk together the olive oil, balsamic vinegar, lemon juice, oregano, garlic, honey (if using), salt, and pepper.
2. Taste the marinade and adjust seasoning as needed—if you like it a bit more tangy, add a touch more vinegar. If you want it sweeter, add a little more honey.
2. Marinate the Meat and Veggies:
1. Place the beef or lamb cubes, zucchini, and red onion in a resealable bag or shallow dish.
2. Pour the marinade over the top, making sure everything is well coated. Seal the bag or cover the dish, and refrigerate for at least 1–2 hours (or up to overnight for maximum flavor).
3. Prepare the Skewers:
1. Preheat your campfire grill or a portable grill to medium-high heat. If you’re using skewers, thread the marinated meat, zucchini, and onion onto the skewers, alternating between meat and vegetables.
2. If you’re using metal skewers, no need to soak them, but if you’re using wooden ones, be sure to soak them in water for about 30 minutes to prevent burning.
4. Grill the Kebabs:
1. Place the skewers over the open flame or on the grill and cook for 8–12 minutes, turning them every 2-3 minutes to ensure even cooking on all sides. You want the meat to reach your desired level of doneness. For medium-rare beef, aim for an internal temperature of 130°F, and for lamb, aim for 140°F.
2. As the kebabs cook, you’ll smell the wonderful, smoky aroma of the balsamic marinade blending with the flavors of the open flame.
5. Serve and Enjoy:
1. Once the meat is cooked to perfection, remove the kebabs from the grill and let them rest for a few minutes.
2. Serve them right off the skewer or remove the meat and veggies onto a plate. You can serve these kebabs with a side of rice, a fresh Greek salad, or just enjoy them as they are with a drizzle of extra olive oil.
Pro Tip:
Pairing: These Greek-style kebabs are perfect with a cold glass of iced tea or a chilled bottle of rosé. For a little extra flavor, sprinkle some crumbled feta cheese over the kebabs or drizzle with tzatziki sauce.
Why Campfire Cooking Is So Special
Cooking over an open fire isn’t just about the meal—it’s about the experience. Whether you’re camping, tailgating, or just spending time in your backyard, cooking over a campfire brings a sense of simplicity and connection. The flavors take on a whole new depth, and there’s something magical about sharing a meal cooked over the open flames with friends and family.
So next time you’re out camping or having a backyard cookout, fire up the grill and try these Greek-style kebabs with balsamic marinade. With the rich flavor of our Permaculture Pastures grass-fed beef or lamb, tender veggies, and smoky char from the open flame, it’s a meal you won’t forget.
Happy cooking, y’all!
Addison Smith
Permaculture Pastures