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Kebabs are one of the tastiest and simplest means of preparing a meal, especially in the outdoors. Skew pieces of meat and vegetables on a stick and lay them over a fire. Simple. Marinades, seasonings, and other factors play a part, yet the roasting effect really brings out the flavor in fauna and flora. David Draper lays out three delicious recipes in this Field & Stream article.

Travel anywhere in the world, including to most hunting camps, and you’re bound to find some type of meat on a stick. While the names and ingredients may differ from culture to culture, the cooking method is universal—and so are the delicious results.

Wild Boar Souvlak

A marinade of olive oil, garlic, oregano, and lemon hits the hog with a bright burst of classic Greek flavors. Perfect for a midsummer cookout when cherry tomatoes are ripe… [continued]

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SOURCEField & Stream
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Joe Byers has more than 1,000 magazine articles in print and is currently a field editor with Whitetail Journal, Predator Xtreme, Whitetails Unlimited, Crossbow Revolution, and African Hunting Journal magazines. He’s spent the last three decades depicting the thrill of the chase and photographing the majesty of all things wild. Byers is a member of the Professional Outdoor Media Association and numerous other professional and conservation organizations.

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