Serves 4 | Cook Time: 25–30 mins | Equipment: Grill rack or cast iron pan, skewers, camp pot
Ingredients
For the Kebabs:
- 500g rump or sirloin steak, cut into cubes (or use chicken thigh or lamb)
- 2 tbsp EWO spice mix
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- Juice of ½ lemon or lime
- 1 red capsicum, cut into chunks
- 1 zucchini, sliced thick
- 1 red onion, cut into wedges
- 8–10 button mushrooms
- Salt & pepper to taste
For the Smoky Butter Pasta:
- 250g spiral or penne pasta
- 2 tbsp butter
- 1 tsp garlic
- 1 tsp EWO spice mix
- ¼ cup grated cheese (Parmesan or tasty)
- 1 tbsp parsley, chopped (optional)
Campfire Method
Step 1 – Marinate the Meat
- In a bowl, mix olive oil, spice mix, Worcestershire sauce, and lemon juice.
- Add meat cubes and toss to coat evenly. Let sit for 15–30 minutes while you prep the fire.
Step 2 – Prep the Coals
- Get a good bed of glowing coals going.
- If using a grill, set it over the coals. If not, use a cast iron pan or flat plate directly over the heat.
Step 3 – Build Your Kebabs
- Thread the meat onto skewers, alternating with veggies.
- Brush lightly with extra oil and sprinkle with a pinch more spice mix.
Step 4 – Cook the Kebabs
- Grill over medium coals, turning every few minutes until meat is cooked through and slightly charred — about 10–15 minutes depending on your heat.
- Brush with a touch of melted butter near the end for extra flavour.
Step 5 – Make the Pasta
- In a camp pot, cook pasta in salted water over the fire until al dente. Drain.
- Return pot to coals, melt butter, add garlic and spice mix, and toss the pasta through.
- Stir in cheese and parsley until glossy and smoky.
Serve It Up
Lay the kebabs over a bed of smoky butter pasta, drizzle with a little lemon juice, and scatter with extra herbs.
Bonus: the same kebab mix works perfectly in wraps or over rice too!
