Chicken and Vegetable Kebabs on a Collapsible Grill
Skewered chicken and vegetables sized to fit across a flat pack grill, with a lemon-garlic marinade.
Kebabs suit a long, narrow cooking area: lay skewers crosswise and you can fit a whole meal. Keep the chicken and vegetables on separate skewers so each cooks to its own timing.
Ingredients
- 1½ lb boneless chicken breast or thigh, cut in 1¼" cubes
- Juice of 1 lemon, 3 tbsp olive oil, 2 cloves garlic, 1 tsp salt, 1 tsp oregano
- 1 red onion, 1 bell pepper, 1 zucchini, cut in chunks
- Metal skewers, or wooden skewers soaked 30 minutes
Method
- Marinate the chicken 30 minutes to 4 hours in the fridge. Toss vegetables in a little oil and salt.
- Thread chicken and vegetables onto separate skewers. Discard used marinade.
- Build a two-zone fire. Preheat and oil the grates.
- Grill chicken skewers over the coals, turning every 2 to 3 minutes, until 165°F inside, about 10 to 12 minutes.
- Grill vegetable skewers at the edge of the coals until tender and charred.
- Rest briefly, then serve with rice, flatbread or salad.
Tips
- Skewer lengths that span the grill's short side (9" on the Compact) lie flat and don't fall in.
- Don't pack pieces tightly; space lets heat in.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.