Camping Kabobs

Camping Kabobs is a no brainer if you’re going to make s’mores with the kids, or adults as I’m down for a good s’more from time to time. Actually, I just like roasting marshmallows. I don’t need the extra chocolate or graham crackers, but no matter if you are going full on s’more or just roasting those golden brown pillows of deliciousness, you are going to have campfire skewers. Campfire what? You know, the two prong things that we roast marshmallows on. And if you can cook dessert on them, you can also cook dinner.

Camping Kabobs Ingredients:

Let’s talk about the last item right off the bat. They make telescoping skewers that are basically an old TV antenna with a handle at one end and two prong skewers at the other like this one which goes from 7 inches to more than 2 feet:

Campfire Kabobs 3 of 37
Telescoping Skewer

Now some of you are completely lost by that TV antenna line. Some of you never had tin foil at the ends of your antennae to get a better signal. Some of you were never asked to go move the antenna an inch to the right and got yelled at by everyone in the room when you went three inches and missed the sweet spot for that channel. So let’s just say the skewer starts off short and can get a lot longer. Also, those TV antenna company employees have jobs again.

But campfire skewers come in all shapes and sizes like these that are in the shot with the Johnsonville Smoked Sausage New Orleans Brand Andouille and Beef Hot Link varieties:

Campfire Kabobs 4 of 37
It doesnt get any more primal than meat and skewers

Campfire Kabobs Ingredient Prep

Now let’s get to work on the rest of the ingredients. While the red pepper needs the stem, white flesh and seeds removed before slicing, the mushrooms only need a brushing with a paper towel to get the dirt off:

Campfire Kabobs 5 of 37
Everything tastes better with red

And then knock out the rest of the campfire kabobs ingredients:

Campfire Kabobs 6 of 37
Its like I have a side of rainbow to go with my sausage

And then let’s create some campfire kabobs:

Camping Kabobs
Meat Check Skewer Check All I need is fire

I know what you’re thinking. Where’s the campfire? Truth be told, I didn’t go camping to make these kabobs. What I did was build a fire in my backyard so my kids could cook their own dinner. Yes, my 7 and 5 year old boys roasted their dinner and dessert. Since the Johnsonville sausages are already smoked, there’s no risk of my children undercooking them. My boys just needed to warm the meat up and cook their vegetables. If either are undercooked, my boys will be fine.

Don’t have a fire pit? No problem

Also, I didn’t create a big patch of scorched earth in the backyard of my suburban home. I used an old kettle grill as a fire pit:

Campfire Kabobs 10 of 37
A campfire is only a kettle grill away

Quality Family Time

I’m telling you, this was a money play in terms of family bonding. My sons were eager to collect twigs and leaves for kindling and couldn’t wait to make a meal on their own. They got to roast their own dinner (and dessert) over a fire in the safety and security of the backyard. They felt like they were trusted with something very important and all under my watchful eye. This is something we will do again and again. It was so much fun. 

Campfire Kabobs Roasting Instructions

Now back to the campfire kabobs which are ready to go over that “camp” fire:

Camping Kabobs
Now wheres that fire

I layered up the ingredients onto the two tines and then used the reach of the skewer to get my dinner to the blaze:

Camping Kabobs

This isn’t rocket surgery. Simply warm up the meat, get a nice char on the outside of the sausages and veggies if you can, then serve, while trying not to stab anyone with three feet of steel which has dinner near the pointy ends:

Campfire Kabobs 25 of 37
Dinner is READY

Now to be honest, my 7 and 5 year old boys didn’t want all those “icky” vegetables no matter how colorful. One just wanted meat and mushrooms:

Campfire Kabobs 37 of 37
A five year old that likes mushrooms Get outta here

And the other just wanted the meat:

Campfire Kabobs 35 of 37
Its a little on the basic side but hes 7

It helped that I had one of these gizmos that allowed me to cook 4 smoked sausages at one time. No idea what this thing is called:

Campfire Kabobs 2 of 2
Now thats efficiency around the kettle er campfire

Still, my boys were gushing over the responsibility bestowed upon them:

Campfire Kabobs 11 of 37
Its not skewers but its still meat and fire Its almost caveman

Camping Kabobs Recap

Not only did they get to cook their dinner, but they got to help dad get some work done for this silly blog. I can’t tell you how great it was for the family. The boys asked me the next day if we could do it again that night. And while we couldn’t the next night because of soccer, we will be doing this again very soon and again and again.

As always, if you have any questions, feel free to leave them below or shoot me an email

Just like in my post about Sausage Tips and Tricks, you will see two themes in this post. One is camping and the other is Johnsonville. Full disclosure – Johnsonville compensated me and provided product to do this post. 

Also, you can follow us on our GrillinFools Facebook pageInstagram, and YouTube feeds

Camping Kabobs

Turn your backyard into a campground for your kids and let them roast their own dinner on campfire skewers to make camping kabobs
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Enree, Main Course
Cuisine: American, American Fare, BBQ, Mediterranean
Keyword: Beef, Beef Sausage, Campfire Cooking, Campfire Fare, Kabobs, Kebabs, Kebobs, Sausage, Sausages
Servings: 6 People


  • campfire skewers


  • 2 packages Johnsonville Smoked Sausages
  • 1 red pepper
  • 1 package button mushrooms
  • 1 yellow squash
  • 1 zucchini
  • 1 red onion


  • Chunk up the sausages into bite size pieces
  • Chop the rest of the ingredients (other than the really large mushrooms) into manageable chunks
  • Skewer your desired ingredients into campfire kabobs
  • Roast over an open fire until the meat is warm and the veggies have a little char on them
  • Remove from the skewers and serve
Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

Latest posts by Scott Thomas (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating