Vegan Harissa Vegetable Skewers over the Campfire with Lemon-Tahini Sauce
Marinate mushrooms, zucchini, peppers and onion in harissa, lemon and olive oil for 20 minutes, then thread them on skewers. Grill over medium coals for 12 to 15 minutes, turning every few minutes, while chickpeas crisp in a skillet beside the fire. Warm flatbread, whisk a quick lemon-tahini sauce, and eat in about 45 minutes total.
These skewers are smoky, a little spicy and bright with lemon. Harissa does most of the work. It gives the vegetables deep color and char without any meat or dairy.
The creamy tahini sauce cools the heat. Warm chickpeas and flatbread turn it into a full dinner. It uses one grate, one skillet and one bowl, so cleanup stays easy.
Vegan Harissa Vegetable Skewers over the Campfire with Lemon-Tahini Sauce
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Campfire grate
- 8 metal or soaked wooden skewers
- 10-inch cast-iron skillet
- Large mixing bowl
- Small bowl
- Tongs
- Knife and cutting board
- Heat-proof gloves
Steps
-
Prep the skewers
If you use wooden skewers, soak them in water for 30 minutes. Metal skewers need no soaking.
-
Mix the marinade
In a large bowl, whisk the olive oil, harissa, 2 Tbsp lemon juice, maple syrup, cumin and 1 tsp salt. Scoop 2 Tbsp into a small bowl and set it aside for the chickpeas.
-
Marinate the vegetables
Add the mushrooms, zucchini, peppers and onion to the big bowl. Toss to coat and let them sit for 20 minutes while you get the fire going.
-
Whisk the sauce
Stir the tahini, ¼ cup water, 3 Tbsp lemon juice, garlic and ½ tsp salt together. It will clump, then smooth out. Add water a splash at a time until it pours like thick cream.
-
Build the fire
Burn the fire down to medium coals and set a grate 4 to 6 inches above them. You should be able to hold your hand over the grate for about 5 seconds.
-
Thread and grill
Thread the vegetables onto the skewers, mixing the types and leaving a little space between pieces. Grill 12 to 15 minutes, turning every 3 to 4 minutes, until the edges are charred and the zucchini is tender when poked.
-
Crisp the chickpeas
Set a skillet on the grate or beside the fire. Add the chickpeas and the reserved marinade, and cook 5 to 6 minutes, stirring now and then, until hot and lightly browned.
-
Warm the flatbread
Lay the flatbreads on the grate for about 30 seconds per side. Watch them, because they scorch fast.
-
Plate and serve
Slide the vegetables off the skewers onto flatbread with chickpeas. Drizzle with tahini sauce, sprinkle with parsley and season with salt and pepper.
Trail Notes
Whisk the tahini sauce at home and carry it in a jar. It thickens as it sits, so stir in a splash of water at camp. You can also cut the vegetables at home and carry them in a zip bag.
Everything here holds without ice for a day or two if kept shaded. Mix and marinate the vegetables at camp, not at home, so nothing sits warm in marinade for hours. Keep the tahini sauce below 90°F if you made it ahead.
No grate? Cook the marinated vegetables in a large skillet over medium-high heat for 10 to 12 minutes, stirring every few minutes. A camp stove works the same way.
Pack out used wooden skewers and any trash. Burn nothing but wood, and let coals burn to ash. Strain dish water, then scatter it at least 200 feet from water, trails and camp.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCampfire Bell Pepper Ring Eggs with Black Beans
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
Snack or treatCast Iron Blistered Shishito Peppers with LimeMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Do I need to soak wooden skewers for campfire vegetables?
Yes, soak them for 30 minutes so they char slowly instead of burning through. Metal skewers skip this step and are easier to reuse.
How do I keep vegetables from falling off skewers?
Cut pieces to a similar size, about 1 to 1½ inches, and push them on firmly. Mushrooms and onions hold best, so put softer zucchini between them.
Can I make vegan skewers without a grill grate?
Yes. Lay the skewers across two flat rocks or logs at the edge of the coals, or cook the vegetables loose in a cast-iron skillet. Turn them often so they do not scorch.
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