3.5kg skinless, boneless chicken breast meat – cubed
2 onions, diced
230g sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
1/4 cup olive oil
1 lemon, juiced
In a large bowl or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes.
Pour in the olive oil and lemon juice, then mix well.
Evenly divide the mixture between 4 large sheets of aluminum foil.
Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender around 40 minutes.
Butter Garlic Herb Steak
500gr small potatoes, cut into fourths
2 carrots, sliced
1 red bell pepper, cubed
1 green bell pepper, cubed
½ red onion, cut into cubes
salt and pepper
1 Tablespoon olive oil
1½ pound top sirloin steak, cut into small cubes
Garlic Herb Butter:
½ cup butter, room temperature
¼ cup freshly chopped parsley
4 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon salt
¼ teaspoon pepper
In a medium sized bowl add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with olive oil.
Place four 18×12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak.
To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt, and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.