The 30-minute campfire gourmet

In today’s post, Chef Deb Rankine, a.k.a. The Fridge Whisperer, shares two impressive campfire recipes sure to capture the oohs and aahs of fellow campers.

Kefta, kofta, brochette, kebab: the aroma of these subtly spiced ground lamb skewers grilling over slow-burning embers will have everyone near your campsite pining for a dinner invitation.

And a colourful ’n crunchy Orange, Radish and Fennel Salad is the perfect accompaniment to round out this gourmet meal.

Lamb kefta with harissa-yogurt dipping sauce (serves 4)

Close up of lamb kebabs and orange slice.

  • 1 pound ground lamb
  • 2 tablespoons minced yellow onion
  • 2 tablespoons melted butter
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon EACH ground coriander, cinnamon and cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon minced ginger root
  • 1 tablespoon extra virgin olive oil
  • 8 bamboo skewers, soaked in water for 20 minutes

In a bowl, add lamb, onion, butter, herbs and spices, and ginger root stir to combine. Let mixture rest 15 minutes to allow flavours to meld, then divide into 8 portions.

With slightly wet hands, and working with one portion of meat at a time, shape into 3 small sausage-shaped pieces, mould them onto a wooden skewer, and flatten slightly with fingertips. Repeat process with remaining meat/skewers. Set aside.

Brush oil over both sides of kefta, place on a grill set over medium-low heat and cook until meat is no longer pink in the middle, about 5 minutes per side, turning only once.

Serve kefta sided by Harrisa Dipping Sauce and Orange, Radish & Fennel Salad (recipes follow).

Harrisa dipping sauce (makes about 1/2 cup)

  • ½ cup plain Balkan-style (6%MF) yogurt
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 1 tablespoon chili powder, or same amount Cajun spice blend
  • 1 teaspoon EACH ground cumin and coriander
  • ½ teaspoon EACH kosher salt and cayenne pepper

Stir all ingredients together and keep chilled until ready to serve.

Orange, radish and fennel salad (serves 4)

Fennel has a mild aniseed flavour which pairs perfectly to the bright notes of citrus and the spiciness of radish.

  • 3 large navel oranges, peeled and cut crosswise into ¼-inch thick rounds
  • ½ bulb fennel, halved lengthwise, cored, fronds removed, and cut crosswise into very thin slices
  • 2 radishes, thinly sliced into rounds
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and cracked black pepper

Overlap orange slices attractively on a large serving platter and top with fennel and radishes.

In a small bowl, whisk together orange juice and oil, season to taste with salt and pepper, then drizzle on top of salad and serve immediately.

Visit our Outdoor Cooking page and blog posts for more great camping recipes!