Monster Meat Skewers serve kid-friendly vibes with vegetable servings to boot. Photo: Chris Emeott
Placing a portable firepit front and center of Halloween candy distribution efforts is becoming de rigueur for some families. Driveways and extended front yard patios serve as ideal spots to greet trick or treaters. (Fingers crossed the weather isn’t devilish that night!)
While you wait for the Halloween revelers to make their way to your home, how about noshing on spooky twists of hot dogs and gnocchi to keep your spirits high and appetites at bay for a full night of treat distribution? Andrew Akhaphong, a registered dietician at Mackenthun’s Fine Foods, offers some recommendations.
Monster Meat Skewers
- 6–8 skewers (Soak in water if using wooden skewers.)
- 8-pack of hot dogs, quartered (beef, pork or poultry)
- 28 oz. pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 large zucchini, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- sugar-free, hickory-flavored
- barbecue sauce
Set a grill grate over the bonfire once your wood or charcoal start to turn ashy white. Thread each skewer with hot dogs, pineapple, red bell pepper, zucchini and red onion. Repeat the pattern. Brush both sides of the skewers with sugar-free, hickory-flavored barbecue sauce. Place the skewers over the grill grate. Cook for 4–6 minutes on each side or until skewers are slightly charred. Serve immediately.
Potato Ghost Kebabs
- 8–12 skewers (Soak in water if using wooden skewers.)
- 1 lb. gnocchi
- 2 red bell peppers, chopped to gnocchi-sized bites
- 1 pint grape tomatoes
- 2 Tbsp. basil pesto
- 3 Tbsp. avocado oil, plus more for brushing
- ¼ tsp. sea salt
- 1 tsp. ground black pepper
Set a grill grate over the bonfire once your wood or charcoal start to turn ashy white. Inside, bring a large pot of water to boil; add in the gnocchi, and cook for 2 minutes or until the gnocchi floats. Drain, and rinse under cold water to cool. In a large bowl, toss the gnocchi, red bell peppers, grape tomatoes, pesto, avocado oil, salt and pepper. Thread each skewer with gnocchi, red bell pepper and a grape tomato. Repeat this pattern. Brush each side of the skewer with avocado oil. Place skewers over the grill grate. Cook skewers for 4–6 minutes on each side or until skewers are slightly charred. Serve immediately.
For more campfire cuisine, check out recipes from our resident camper and outdoor living enthusiast Brittni Dye, our production director
Mackenthun’s Fine Foods
Instagram: @mackenthunsfinefoods
