Homemade kebab inspiration by the fire

We love making everything from scratch, experimenting, refining, and reinventing our recipes at every opportunity. So, for our first Wilderness Camp, it was unthinkable to set out without our skewer and the means to craft our own breads, perfect for holding juicy meats and grilled vegetables. Authentic, hearty, and above all... unforgettable cuisine.

Complete Recipe for 4 to 6 People:

Bread Ingredients:

• 500g unbleached flour
• 300ml water
• 2 heaping tablespoons Greek yogurt
• 6-8g dry baker's yeast (one packet)
• 10g salt
• 10g olive oil
  
  

Marinated Meat Ingredients:

• 8 chicken thighs (preferably boneless)
• 1 yellow onion
• Vegetable oil
• Salt
• Marinade spices
  
  

Accompaniments:

• 1 red onion (pickled or raw)
• Lettuce
• Tomato
• White sauce: yogurt + lemon + olive oil + salt + pepper + herbs (parsley, dill, etc.)
• Finely chopped cilantro
  
  

Bread Preparation:

1. In a large mixing bowl, combine the unbleached flour with water, yogurt, yeast, and salt. Let the rough dough rest for 20 minutes in the bowl.
   
   
2. Knead the dough for 5 to 10 minutes until it becomes smoother, then add the 10g of olive oil and cover. Let it rest at room temperature for 1.5 hours or until the dough has doubled in size.
   
   
3. Divide the dough into 4 to 6 pieces to create your breads. Flatten them thoroughly with your fingers.
   
   

In a well-heated skillet (preferably cast iron), add a bit of vegetable oil and place your first bread. Cook for 2 to 4 minutes per side, depending on the desired coloration (it's best when well-cooked!). Repeat the process for all your breads.

Marinated Meat:

1. At least 3 hours before cooking (or the day before), mix your chicken thighs with vegetable oil, salt, and your choice of marinade spices. Don't hesitate to use plenty of spices.
   
   
2. Skewer the chicken thighs, alternating with pieces of yellow onion, to create a stacked effect.
   
   

Cook the skewer over the campfire, rotating regularly, until the meat is cooked through and has a nice coloration. Once achieved, start slicing the chicken into thin strips.

Vegetables, Sauces, and Accompaniments:

1. In a bowl, mix yogurt, the juice of one lemon, olive oil, salt, pepper, and your choice of finely chopped herbs (parsley, dill, etc.).
   
   
2. Slice the red onion into thin strips (rinse in water for a few minutes to soften the taste).
   
   
3. Thinly slice your tomatoes and lettuce.
   
   

Assemble everything and enjoy by the fire after a beautiful day by the lake!