Barbecuing is part of camping, like butter to bread! Especially in summer, it is especially nice to stay outside, to invite your loved ones to you and to hit the grill. With the help of these delicious Campsy grill recipes, you will succeed in creating a culinary masterpiece and your visitors will come together in the mouth. And best of all: you will not get enough of these tasty recipes, so you will still enjoy grilling in the future as well. Whether fish or meat recipes, here is for each of your guests something suitable here!
Delicious barbecue recipes for meat eaters
It does not always have to be sausages and steaks. Induviduell assorted skewers can become a highlight at your next barbecue party. The perfect combination of vegetables, meat and marinade make these versatile grill recipes a special culinary delight. The Campsy skewers are quick and easy to prepare and are visually an eye-catcher.
For 8 Provençal chicken skewers with almond dip you need:
1 organic lemon, 2 cloves of garlic, 4 teaspoons herbs of Provence, 2 teaspoons of Dijon mustard, 9 tbsp olive oil, salt, pepper, sugar, 650 g organic chicken fillet, 80 g ground almonds (with skin), 3 tbsp maple syrup, 1 tbsp apple cider vinegar , 3 zucchini, 8 barbecue skewers
This is how it works: rub the peel of the washed lemon and squeeze out the juice of the fruit. You crush the garlic with a fork. Then add the lemon zest with the juice, Provence herbs, mustard, 5 tbsp oil and half garlic. Now season with salt, pepper and 1 teaspoon of sugar.
Wash the meat and cut it into about 40 cubes. Then you turn it in the marinade and leave it for about 1 hour in the fridge. Meanwhile you prepare the dip. Roast the almonds in a pan without fat and add 150 ml of water, maple syrup, apple cider vinegar, 4 tablespoons of oil and the remainder of garlic. Season the almond dip with salt and pepper and allow to cool. Brush the zucchinis and cut them lengthwise into slices of approx. 2 mm. Roll up the slices and put them alternately with the meat on the grill skewers. Now is grilled! Put on the hot grill and grill for about 8 minutes. Do not forget to turn back.
For 4 skewers Grilled shrimp-fish skewer needed: 250 g red and yellow peppers, 500 g raw headless shrimp in shell, 600-700 g fish fillet (eg Lengfisch or saithe), 4 thick stems lemongrass, 6 -8 Stem (s) Thyme, 2 Two Rosemary, 2 Organic Limes, Salt & Pepper, 6 Tbsp Oil, 750g New Potatoes, 2-3 Stem (s) Marjoram.
Here’s how it works: start cleaning the peppers and cutting them into pieces. The shrimp are peeled and washed on the caudal fin. Also water the fish fillet, dab it and cut it into big cubes. Halve the lemon grass with a sharp knife.
The plate of the cocktail, prawns and fish water for the note of the lemongrass as skewers, the game and the fish through the hole to plug. Wash and chop thyme and rosemary, but also a little for garnish. Then you squeeze out the lime and leave the bowl. Mix 4 tbsp lime juice, lime zest, chopped herbs, a little salt and pepper. Stir in 4 tablespoons of oil at the end. She spits on the marinade and has watched her. 1 hour cold. Then you best put the skewers on a grill bowl. Grill for 10 minutes while turning. As a perfect side dish you get rosemary potatoes.
The requires this owner great to visit the new neighbors in the campsite. At Campy you will find the best campsites that expect a beautiful garden on the pitch. So a cozy barbecue with great new barbecue recipes nothing stands in the way!