Camp
Kabobs
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick campfire kabobs — pieces of beef steak, sliced onion, and bacon-wrapped olives threaded on green-wood sticks cut fresh from the forest and broiled over glowing embers. Eaten straight from the stick or slid into buttered rolls.
Ingredients
- 1 pound beef steak, cut into 12 pieces
- 12 slices bacon
- 12 olives
- 4 onions, sliced
- Salt and pepper
- 4 fresh-cut tree branches, at least 2 feet long, small ends sharpened
Instructions
- Cut four branches from trees, each at least 2 feet long. Sharpen the small ends.
- Stick each branch alternately with a piece of steak, a slice of onion, and a slice of bacon wrapped around an olive. Repeat until about 6 inches of stick are filled.
- Sprinkle with salt and pepper.
- Broil over glowing embers until well cooked and tender.
- This makes 4 servings. Eat direct from the sticks or slide off into buttered rolls.