by Cathy Baker

Camping is nature’s way of promoting the motel business. Dave Barry

With an Eagle Scout for a dad, I was destined to become a camper, like it or not. 

Growing up, there were a lot of things I actually loved about it. Family time, the quietness of nature, lone walks on old trails, and bunking down at night in our tree house that sat ten feet off the ground (one of the benefits of having an outdoorsy dad and step-mom!) 

While scrambled eggs in the morning were hard to beat, I ate enough Beanie Weenies to last me a lifetime. Add bugs, bees, and outdoor plumbing and you have the reason for my choosing to stay in motels ever since. 

And then this happened: 

Buttercup, our 1963 Shasta Airflyte

With our maiden voyage just around the corner, and Beanie Weenies out of the picture, I’m now learning new recipes to take on the road! 

Here’s one I can’t wait to try. Thought you might enjoy it too! 

Thanks to Weight Watchers!

Grilled Moroccan Chicken Kabobs
    
PointsPlus® value | 5
Servings |  4
Preparation Time |  16 min
Cooking Time |  16 min
Level of Difficulty |  Easy

Ingredients:
1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
1 Tbsp unsweetened orange juice
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp black pepper, freshly ground
2 spray(s) cooking spray
1 large uncooked zucchini, cut into 1-inch-thick half-moons
2 small uncooked red onion(s), quartered through the root
 
Instructions:
Mix the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder and pepper in a large bowl. Cover and refrigerate for 6 hours.

Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.

Divide the chicken, zucchini and onion among four large skewers, threading the meat and vegetables over the pointy ends and down the skewers.*

Set the skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center. Do not turn the skewers by their ends – or put your hands down near the heat source. Yields 1 skewer per serving.

I plan to marinate the kabobs overnight before packing them in the cooler the morning of our departure. We’ll add brown rice and voila! 


I’m learning that one way I can make this new adventure of ours a pleasurable one is to dedicate time and energy to finding new recipes and ways of cooking things—to see it as as a fun learning experience that we will laugh about in our old age (which isn’t now, Zach!)


Okay, your turn. Do you have a favorite recipe when camping? Please share. After all, I have a lot to learn!