By Jess Kehoe, DPT
If you live in Western Montana you are probably a lot like us, love to get out to enjoy our wide open spaces. At Alpine PT, all summer we share stories of camping, backpacking, river trips, and overnight bike trips. This past weekend my family and a few friends floated and camped on the Clark Fork. Aside from the smoke (ugh, way too soon) we had a blast, and ate pretty well. The first night we cooked up some delicious kebabs on a fire on the beach. Easy to make in advance and can be scaled up or down for the number of diners. We separated the meat from the veggies, because one of our party is a vegetarian, but you could probably also intersperse the meat and veggies on one skewer as well. Depending on your crowd, I would say 2 skewers per person would probably be right for serving sizes.
**if you plan to make a fire to cook your kebabs, be sure to be aware of any fire restrictions in the area you are camping, make sure to put your fire ALL THE WAY OUT, coals should be cool to the touch, we certainly don’t want to contribute to any more smoke out there, and it’s also best to take down any fire ring if you made one for your fire.
Marinade for the steak:
¼ cup soy sauce
1 teaspoon peeled and minced ginger
½ teaspoon peeled and minced garlic
1 tablespoon honey, molasses or hoisin sauce
Freshly ground black pepper to taste
Juice of 1/2 lime
1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)
Peppers, onion, mushroom, zucchini; cut into 1 inch pieces and coat with olive oil and salt and pepper to taste.
Mix together the first 6 ingredients; taste and add more of anything you like. Cut your steak into 1 inch pieces and marinade it overnight or up to a few days in the refrigerator.
Prepare the kebabs on skewers: in advance or at the time of cooking, as the fire is heating up.
Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Place the kebabs on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.