Kabobs are an excellent choice for campfire coking for kids. Sure, they are perfect for your backyard cookout also. But, finding quick, healthy, and easy to assemble camping meals can be a challenge. This one meets all criteria.
Colorful, fibrous, and nutrient-packed veggies, skewered alongside quality sausage makes for a real food, primal lifestyle, and keto-friendly camping dish.
While we are cooking over a grill rack at our favorite campsites, I like to use pre-cooked breakfast sausage links so that I don’t have to worry about whether the meat is cooked through. Raw sausage works great as well — just make sure that it comes to temperature and no pink is left inside.
Kabobs are a fun way to involve your kids in the planning and prepping of this dish whether you are cooking at home, or just outside a tent. There are so many possibilities when it comes to different veggies and meat combinations, so let your little ones be part of the decision making process.
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Grilled Sausage Kabobs with Zucchini & Bell Peppers
Ingredients
- 1 – 2 sausages per person, sliced into 1” rounds
- 2 zucchini, sliced into ½” rounds
- 1 red bell pepper, rough chopped
- 1 onion, quartered and halved
- Avocado oil
- Sea salt
- Black pepper
- Dried thyme
Instructions
- Soak 8 to 12 BBQ skewers in water to help prevent charring of the wood.
- Carefully skewer sausage and veggies onto the sticks in an alternating fashion.
- Brush ingredients with avocado oil and season with salt, pepper, and thyme.
- Place skewers over hot grill rack, turning occasionally, until meat is cooked through and veggies are tender.
