There's nothing quite like the experience of cooking your own meat over an open fire pit. Whether you are on a camping trip or in your own backyard, cooking shish kabobs over an open fire is a back-to-basics meal that is as delicious as it is simple. You can experiment with marinades and glazes, but a mix of chicken, beef or seafood and vegetables lightly seasoned with salt and pepper should have your taste buds watering.
Chop up the vegetables into large chunks. The mushrooms do not need to be chopped and can be cooked as is.
Slide the meat and vegetables onto sharpened skewers. Alternate between the vegetables and meat to create an aesthetically pleasing presentation.
Hold the skewers over the fire for 15 to 20 minutes, turning frequently.
Check that the meat is cooked. Chicken should not have any pink flesh left inside. Beef is safe to eat with a pink center and shrimp should be opaque and pink on the outside.
Place a grate over the fire and position the skewers over the grate to cook, turning frequently.
Consuming raw or undercooked meat could result in a food borne illness. Always exercise caution when cooking with an open fire. Have water or a fire extinguisher nearby in case of emergency.