Simple Camping Meals On Grill

One of the best things about summer camping is firing up a grill in the great outdoors, for some reason it tastes even better than cooking at home.

Maybe it is the smoky flavor mixing with that crisp mountain air or perhaps it is because everything tastes better when surrounded by nature and good company.

In this post I will share some of my fave camping meals on grill that will have everyone asking for seconds!

Grill Camping Recipes Essential Tools

Grilling while camping brings out the best flavors in your food but having the right tools makes everything so much easier.

These essentials will help you cook like a pro at your campsite and keep you safe around hot grills and open flames.

• Portable Camping Grill
  

  A compact grill that’s easy to pack and gives you a stable cooking surface for all your grilling needs.

• Long-Handle Grilling Tools
  

  Extra-long spatulas, tongs and forks keep your hands safely away from the heat while you flip and move food.

• Heat-Resistant Gloves
  

  Protect your hands when handling hot grill grates, moving coals or adjusting equipment.

• Grill Cleaning Brush
  

  Keeps your grill grates clean and prevents food from sticking during your next cooking session.

• Cooler with Ice Packs
  

  Essential for keeping meat, vegetables and other perishables fresh and safe to eat.

• Heavy-Duty Aluminum Foil
  

  Perfect for wrapping vegetables, making cleanup easier and creating foil packet meals on the grill.

Camping Grill Meal Ideas

I’m absolutely buzzing to share some of my favorite camping grill meal ideas that’ are worthy of a happy dance around the campfire!

From perfectly seasoned foil packet fish that practically cooks itself, to those sizzling sausage and pepper combos that smell like pure heaven, you’ll never want to go back to boring hot dogs again!

Grilled Foil Packet Fish

This Grilled Foil Packet Fish is absolutely perfect for camping because it keeps your catch of the day (or store-bought fish) super moist and flavorful while cooking right on your campfire grill.

The foil does all the work for you, steaming the fish with herbs and veggies while you sit back and enjoy the great outdoors.

Ingredients:

• 4 fish fillets (salmon, trout, or whatever you caught)
• 2 lemons, sliced into rounds
• 1 large onion, sliced
• 2 bell peppers, cut into strips
• 8 cherry tomatoes, halved
• 4 tablespoons butter, cut into small pieces
• 3 cloves garlic, minced
• 2 tablespoons fresh dill (or 1 tablespoon dried)
• Salt and pepper to taste
• Heavy-duty aluminum foil

Instructions:

1. Cut four large pieces of heavy-duty foil, each about 12 inches long. You want enough room to wrap everything up nice and tight.
2. Place one fish fillet in the center of each foil piece and season both sides with salt and pepper.
3. Top each fillet with sliced onions, bell pepper strips and halved cherry tomatoes. Don’t be shy with the veggies!
4. Sprinkle minced garlic and fresh dill over each packet, then add a few pieces of butter on top of everything.
5. Place 2-3 lemon slices on top of each packet for that zesty flavor that makes fish taste amazing.
6. Fold the foil over the fish and crimp the edges tightly to create sealed packets. Make sure there’s no gaps or your tasty juices will escape.
7. Place packets on your camping grill over medium-hot coals and cook for 12-15 minutes, depending on the thickness of your fish.
8. Carefully open one packet to check if the fish flakes easily with a fork. If it needs more time, seal it back up and give it a few more minutes.

Grilled Sausage and Peppers

The combination of juicy sausages and colorful bell peppers creates a satisfying meal that’ll have everyone coming back for seconds, and cleanup is a breeze since everything cooks in one setup.

Ingredients:

• 6 Italian sausages (sweet or spicy, your choice)
• 3 bell peppers (mix of red, yellow and green), sliced into strips
• 2 large onions, sliced into thick rings
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 6 hoagie rolls or crusty bread
• Optional: shredded mozzarella cheese

Instructions:

1. Get your camping grill nice and hot over medium heat, and lightly oil the grates so nothing sticks.
2. Place the sausages on the grill and cook for about 12-15 minutes, turning them every few minutes to get that perfect golden-brown color all around.
3. While the sausages are grilling, toss the sliced peppers and onions in a large bowl with olive oil, minced garlic, Italian seasoning, paprika, salt and pepper.
4. Use a grill basket or heavy-duty foil to create a packet for the vegetables, then place them on the grill alongside the sausages.
5. Cook the vegetables for about 10-12 minutes, stirring occasionally with tongs until they’re tender and slightly charred.
6. Remove everything from the grill when the sausages reach an internal temperature of 160°F and the vegetables are nice and caramelized.
7. Slice the sausages if you want, pile them and the peppers onto the hoagie rolls, add cheese if your using it, and dig in while everything’s still hot!

Grilled Chicken Vegetable Skewers

Everything cooks together so there’s less dishes to worry about, and you can prep these babies ahead of time so dinner’s ready when your hungry after a long day of outdoor adventures.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 bell peppers (any colors), cut into chunks
• 1 large red onion, cut into chunks
• 2 zucchini, sliced into thick rounds
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes so they don’t turn into little campfire torches.
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt and pepper to create your marinade.
3. Add the chicken cubes to the marinade and toss until everything’s well coated. Let it marinate for at least 15 minutes, but longer is better if you have time.
4. Thread the marinated chicken and vegetables onto skewers, alternating between chicken and veggies to make them look pretty and cook evenly.
5. Preheat your camping grill or get your campfire coals nice and hot with medium heat.
6. Grill the skewers for 12-15 minutes, turning every 3-4 minutes so all sides get that beautiful golden color.
7. Check that the chicken reaches 165°F internally and the vegetables are tender but still have a little bite to them.
8. Let them rest for a couple minutes before serving because nobody wants to burn their tongue on the first bite of dinner!

Related: Skillet Camping Meals

Grilled Corn With Herb Butter

This recipe works perfectly for camping because corn travels well, the prep is super easy and you can make the herb butter ahead of time. Plus, everyone loves corn on the cob and it pairs amazing with just about any grilled meat or fish you’ve got going.

Ingredients:

• 6 ears of fresh corn, husks removed
• 1/2 cup butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Aluminum foil (optional)

Instructions:

1. Mix the softened butter with parsley, chives, thyme, garlic, salt and pepper in a small bowl until everything’s well combined. You can make this herb butter at home and bring it in a cooler.
2. Preheat your camping grill or get your campfire coals nice and hot with medium heat.
3. If you want to keep things clean, wrap each corn cob in foil with a generous smear of herb butter. Or go rustic and grill them directly on the grates.
4. Place corn on the grill and cook for 12-15 minutes, turning every 3-4 minutes so all sides get those beautiful char marks.
5. The corn is done when the kernels are tender and you can see some nice golden-brown spots.
6. Remove from grill and immediately slather with more herb butter while it’s hot so it melts right in.
7. Serve right away because nobody wants cold corn on the cob!

Grilled Stuffed Bell Peppers

These Grilled Stuffed Bell Peppers are a complete meal wrapped up in nature’s perfect little package! They’re absolutely fantastic for camping because you can prep them ahead of time, they cook beautifully on any grill, and there’s practically no cleanup involved… just toss those pepper tops in the fire when you’re done.

Ingredients:

• 4 large bell peppers (any color works great)
• 1 pound ground beef or turkey
• 1 cup cooked rice
• 1 small onion, diced
• 1 can diced tomatoes, drained
• 1 cup shredded cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Aluminum foil

Instructions:

1. Cut the tops off your bell peppers and remove all the seeds and white stuff inside. If your peppers won’t stand up straight, just trim a tiny bit off the bottom.
2. Heat olive oil in a camp skillet over medium heat. Cook the ground meat until it’s browned, breaking it up as it cooks.
3. Add the diced onion and garlic to the meat and cook for about 3 minutes until the onion gets soft.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt and pepper. Mix everything together and let it cook for another 2 minutes.
5. Remove from heat and stir in half of the cheese. Let the mixture cool for a few minutes so it’s easier to handle.
6. Stuff each pepper with the meat and rice mixture, packing it down gently. Top each pepper with the remaining cheese.
7. Wrap each stuffed pepper individually in aluminum foil, sealing the edges tightly.
8. Place on the grill over medium heat for 25-30 minutes, turning once halfway through cooking.
9. Carefully unwrap one pepper to check if it’s tender when you poke it with a fork. If not, wrap it back up and cook for another 5-10 minutes.

Grilled Pineapple Teriyaki Salmon

The pineapple helps tenderize the fish while adding that tropical twist that makes everyone think you’re some kind of outdoor cooking genius… when really you just threw some fruit on the grill!

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 fresh pineapple, cored and sliced into rings
• 1/2 cup teriyaki sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 lime, juiced
• Salt and pepper to taste
• Green onions or lemon for garnish

Instructions:

1. Mix together teriyaki sauce, honey, soy sauce, minced garlic, grated ginger and lime juice in a bowl to create your marinade.
2. Season salmon fillets with salt and pepper, then brush both sides with olive oil and half of the teriyaki mixture.
3. Let the salmon marinate for at least 15 minutes while you get your grill nice and hot over medium-high heat.
4. Brush pineapple rings lightly with olive oil and place them on the grill first since they take a bit longer.
5. Grill pineapple for about 3-4 minutes per side until you get those beautiful caramelized grill marks.
6. Add the salmon to the grill and cook for 4-5 minutes per side, brushing with the remaining teriyaki mixture halfway through.
7. The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F.
8. Serve the salmon topped with grilled pineapple rings and sprinkle with chopped green onions for that fresh pop of color and flavor.

Grilled Bacon Wrapped Asparagus

The bacon keeps the asparagus tender while adding that smoky, crispy flavor that makes everyone think you’re some kind of outdoor cooking genius… when really you just wrapped some veggies in bacon and threw them on the grill!

Ingredients:

• 1 pound fresh asparagus spears, trimmed
• 8-10 strips of bacon
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Lemon wedges for serving
• Toothpicks for securing

Instructions:

1. Bundle 3-4 asparagus spears together and wrap each bundle tightly with one strip of bacon, starting at the bottom and spiraling up to the top.
2. Secure the bacon ends with toothpicks so they don’t unravel during cooking.
3. Brush each bacon-wrapped bundle with olive oil and sprinkle with garlic powder, salt and pepper.
4. Preheat your camping grill to medium heat and lightly oil the grates to prevent sticking.
5. Place the bundles on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure the bacon cooks evenly on all sides.
6. The bacon should be crispy and the asparagus should be tender when you poke it with a fork.
7. Remove from grill, let cool for a minute, then carefully remove the toothpicks and serve with fresh lemon wedges.

Grilled Lamb Chops Mediterranean

This recipe works perfectly for camping because lamb chops cook quickly over high heat, they’re naturally portion-controlled, and cleanup is basically non-existent… just toss those paper plates when you’re done!

Ingredients:

• 8 lamb chops, about 1-inch thick
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Mix olive oil, minced garlic, lemon juice, oregano, rosemary, salt and pepper in a large ziplock bag or container.
2. Add lamb chops to the marinade and let them soak up all those amazing flavors for at least 30 minutes, or up to 4 hours if you’ve got the time.
3. Preheat your camping grill to medium-high heat and make sure the grates are clean.
4. Remove lamb chops from marinade and let any excess drip off.
5. Grill the chops for 3-4 minutes per side for medium-rare, or longer if you prefer them more cooked through.
6. Let the meat rest for about 5 minutes after grilling because patience pays off here.
7. Top with crumbled feta cheese and fresh parsley before serving alongside your favorite camping sides.

Grilled Shrimp Cajun Skewers

Everything’s on a stick which means less dishes to wash in that tiny camp sink… and let’s be honest, that’s always a win when your camping!

Ingredients:

• 2 pounds large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Get your grill nice and hot to medium-high heat while you prep everything else.
2. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, cayenne, salt and black pepper until every shrimp is coated in that beautiful spice mix.
3. Thread the seasoned shrimp onto the soaked skewers, alternating with chunks of bell pepper and red onion for extra color and crunch.
4. Place the skewers on the grill and cook for 2-3 minutes per side until the shrimp turn pink and get those gorgeous grill marks we all love.
5. Remove from grill and immediately squeeze fresh lemon juice over the hot skewers for that bright, zesty finish.
6. Serve right away while they’re still sizzling hot and watch everyone devour them faster than you can say “pass the napkins!”

Grilled Stuffed Zucchini Boats

These Grilled Stuffed Zucchini Boats are like little green canoes carrying a treasure of delicious flavors straight from your camping grill! They’re naturally low-carb and packed with veggies, so you can indulge without the camping food guilt.

Ingredients:

• 4 medium zucchini, halved lengthwise
• 1 pound ground turkey or beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Scoop out the flesh from each zucchini half using a spoon, leaving about 1/4 inch of flesh around the edges to create your boats. Chop up the scooped flesh and set it aside.
2. Brush the zucchini boats with olive oil and season them with salt and pepper.
3. Heat a cast iron skillet or grill pan over your camping grill. Cook the ground meat until it’s browned and crumbly, about 6-8 minutes.
4. Add the diced onion, garlic and chopped zucchini flesh to the skillet. Cook for another 4-5 minutes until everything’s softened up nicely.
5. Stir in the cherry tomatoes, Italian seasoning, paprika, salt and pepper. Let it all mingle together for about 3 minutes.
6. Fill each zucchini boat with the meat mixture, then top with mozzarella cheese and breadcrumbs.
7. Place the stuffed boats on the grill over medium heat. Cover with foil or a grill lid and cook for 15-20 minutes until the zucchini is tender and the cheese is bubbly and golden.
8. Garnish with fresh basil before serving and watch everyone’s faces light up!

Grilled Peach Dessert Pizza

This Grilled Peach Dessert Pizza is gonna blow your mind and make you the camp hero! It’s sweet, smoky and absolutely perfect for when you want something special but don’t have access to an oven.

The grill gives the pizza dough that amazing crispy texture while the peaches get all caramelized and jammy. Plus, it’s way easier than you’d think and uses ingredients that travel well to your campsite.

Ingredients:

• 1 pre-made pizza dough (store-bought works great)
• 3-4 fresh peaches, sliced
• 4 oz cream cheese, softened
• 3 tablespoons honey
• 1/2 cup ricotta cheese
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted
• 1/4 cup chopped pecans or walnuts
• Pinch of salt

Instructions:

1. Get your grill going to medium heat and oil the grates so nothing sticks like crazy.
2. Mix the cream cheese, ricotta, 2 tablespoons honey, vanilla and a pinch of salt in a bowl until it’s smooth and creamy.
3. Place the pizza dough on the grill and spread the cream cheese mixture all over the grilled side.
4. Arrange the peach slices on top, then sprinkle with brown sugar, cinnamon and nuts.
5. Close the grill lid and cook for another 5-7 minutes until the bottom is crispy and the peaches start getting soft and bubbly.
6. Drizzle with the remaining honey right before serving and cut into wedges while it’s still warm and amazing.

Camping Meals On Grill

You’ve got all the tools and recipes to make your next camping trip absolutely amazing!

These grilled meals will have you’re taste buds dancing around the campfire. From those perfectly seasoned lamb chops to the sweet peach dessert pizza, you’ll be the camp chef everyone’s talking about.

There’s nothing better than good food and great company under the stars… your camping adventure just got a whole lot more delicious!