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Make Food on a Stick!

KabobFoods that you can make on a stick are great because they don’t require a lot of cookware and cleanup is easy. For your cooking sticks, you can go natural and head to the woods to find some long, sturdy sticks, then peel the bark off of the ends and whittle them to a sharp point. Or you can buy metal roasting sticks and have them to use over and over again. If you plan to use wooden or bamboo skewers to make kabobs, be sure to soak them in cold water for about 20 minutes first to keep them from burning.

Of course, hot dogs and s’mores are traditional favorites for cooking on a stick but there are so many other great things you can make. Here are a few ideas:

 

Rise & Shine Kabobs | From TheClymb.com’s blog post on “Recipes so Easy, A Caveman Could Make Them”

  • 3 mandarin oranges
  • 2 cups of pineapple chunks
  • 2 green peppers
  • 3 new potatoes
  • 1 package of sausage links
  • ½ cup of jelly, jam, preserves in your desired flavor or honey

Arrange the ingredients on the stick in whatever order you wish, roll the kabobs in the jam as a quick marinade and cook over hot coals for about 15 minutes or until the sausage has browned. Take care not to put the kabobs too close to the coals in your early morning haze, as the fruit and vegetables will burn before the meat is finished cooking. Serves 2-3.

 

Cinnamon Rolls On a Stick | From athriftymom.com

All you need are a can of cinnamon rolls and your cooking stick. Open your cinnamon rolls and wrap the dough around the stick, taking care to make sure it’s attached securely. To cook, place over an open fire and twist or slowly spin your stick to help the cinnamon rolls cook evenly. It’s best to cook these over coals instead of an open flame. Cooking times will vary based on the thickness of your dough and the heat of your fire. When the cinnamon rolls are browned, top with the icing that comes in the can and enjoy!

 

Grilled Caprese Kabobs | From heatherchristo.com

  • 20 small tomatoes (but not cherry tomatoes)
  • 20 medium fresh mozzarella balls
  • 30 fresh basil leaves
  • 30 fresh basil leaves
  • Olive oil
  • Kosher salt and black pepper
  • Balsamic glaze

Take five skewers and thread two tomatoes and two mozzarella balls and three basil leaves on each kebab (alternating). Drizzle the kabobs with olive oil and season with salt and pepper. Heat a grill to high. Put a sheet of tin foil directly on the grill and lay the kabobs on the foil. Cook each side for about 2-3 minutes until the tomatoes get soft and slightly charred and the cheese is melting. Place the kebobs on a serving platter and drizzle with balsamic glaze.

 

Rainbow Salmon Skewers | From theviewfromgreatisland.comKabob2

  • 12 oz. salmon filet
  • ½ each of a red, green, yellow and orange bell pepper
  • 1/4 large red onion
  • Olive oil
  • Salt and fresh cracked black pepper
  • 1 lemon

Cut the salmon into 1 ½” chunks. You’ll need approximately 12 pieces. Cut the peppers into 1 ½” square pieces. Cut the red onion into similar sized chunks and separate the layers. Thread your skewers alternately with the onions and peppers and then the salmon. Leave some room at the base so you can handle them easily. Brush the skewers liberally on both sides with olive oil and sprinkle with salt and fresh ground black pepper. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don’t overcook! Serve with a squeeze of lemon.

 

Shrimp Scampi Skewers | From gimmesomeoven.com

  • 1 pound raw large or jumbo shrimp, peeled and deveined (tails left on or off)
  • 3 lemons, sliced into thin half-moons (or wedges)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly-ground black pepper
  • 1/8 teaspoon crushed red pepper flakes (or more to taste)
  • Garlic parsley butter (see recipe below)

 

Garlic Parsley Butter

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (or you can substitute chicken or vegetable broth)
  • ¼ cup finely chopped fresh parsley, loosely packed

First, prepare the parsley butter. Heat butter in a sauté pan over medium-high heat until melted. Add the garlic and sauté for two minutes or until fragrant. Add the white wine (or broth) and stir to combine. Remove from heat and stir in the chopped fresh parsley. Use within 15 minutes or pop the pan back on the grill for an additional minute just before serving to re-melt the butter.

When you are ready to make the skewers, heat a grill to medium heat. Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with the salt, black pepper and crushed red pepper and place the skewers on the grill for 3-4 minutes per side, until the shrimp are pink and no longer opaque. Remove shrimp from the grill and brush liberally with the parsley butter and squeeze the grilled lemons over the shrimp. Serve immediately.