I sense a new obsession coming on .. .and it's food grilled in foil packets! What could be more perfect for outdoor cookouts, camping trips, and upcoming long holiday weekends? Simply chop up your meat and veggies, pour the marinade over them, and you're ready to grill!
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I just love the unique presentation and tasty goodness of this cooking technique and can’t wait to make them again and again and again this summer.
Think of this dish as “deconstructed kabobs” that basically marinates in the homemade sauce until cooking time. Once you are ready to cook simply throw them on the grill or directly into the hot coals of a campfire (or backyard fire pit). I can’t think of a better way to soak up the great outdoors!
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Grilled Meat and Veggie Foil Packets
I sense a new obsession coming on .. .and it's food grilled in foil packets! What could be more perfect for outdoor cookouts, camping trips, and upcoming long holiday weekends? Simply chop up your meat and veggies, pour the marinade over them, and you're ready to grill!
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Servings: 4 people
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Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic (minced)
- 1 1/4 teaspoon Italian seasoning
- 1/2 teaspoon salt (+ extra for sprinkling)
- 1 1/2 pounds chicken (beef, or other combination)
- 1 bell pepper (cut into 1″ dice, any color)
- 1 onion (cut into 1″ dice, we prefer red onion this recipe but another variety will work)
- 2 zucchini (small, cut into 1″ dice)
- 1 potato (medium, cut into 1/4″ to 1/2″ dice)
- 8 oz mushrooms (baby bella or white button mushrooms, left whole)
- 1 jalapeño (diced small (optional but recommended…they mellow when cooked))
- pepper (to taste)
Instructions
- In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
- Cut 8 large pieces (about 14-16″ long each) of foil and lay them out double stacked (to form sort of a plus sign shape) to start 4 grill packets. At this point you can line them with parchment paper if desired – simply put a single layer just on top of the foil. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
- Carefully bring together the two ends of the foil from the bottom piece so the edges meet at the center. Fold the two edges together over at least three times. Then rotate and fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well. If you are throwing these onto the campfire coals (directly on the fire is not recommended) you do not want any chance of ashes making their way inside!
- Let the food marinate for a minimum of 1 to 2 hours. Grill the packets over (or in the coals of) an open fire flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total. Can also be baked in the oven. Carefully open each foil packet to let steam release before eating. Serve as is and enjoy!
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Grilled Meat and Veggie Foil Packets
Amount Per Serving
Calories 504
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 7g44%
Cholesterol 61mg20%
Sodium 369mg16%
Potassium 925mg26%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 6g7%
Protein 20g40%
Vitamin A 1280IU26%
Vitamin C 71.2mg86%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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5/23/13 Update: For those interested in learning more about why we think it’s okay to occasionally cook with foil you may find this scientific article helpful.
Hi there! I’m headed out of town for a couple weeks, leaving my husband and sons to fend for themselves. If I prepare these ahead and freeze them do you think they’d be ok? If yes, freeze with or without marinade? Put on the grill/in the oven frozen, or thaw overnight? Advice much appreciated, thanks.
We have not tried freezing these, but I think it would work although some veggies would probably hold up better than others. I would recommend putting the foil packets in a freezer-safe bag to do so. Adding the marinade is fine. And I would thaw in the fridge overnight. Let us know how it turns out! :) – Nicole
How far in advance can these be assembled? We are traveling 8 hours to the Ozarks and will be feeding 9 people either on night 1 or 2. So if I prep them the day before we leave, is it okay for them to sit and marinate for 48 hours?
As long as everything is kept cold at a safe temperature, it should be okay but your veggies will be softer because of the liquid they absorb.
Still cooking in foil??? Real food or not aluminum foil is bad. Line that foil with parchment between the food and the foil.
Hi Tonia, here’s why we think it’s okay to occasionally cook with foil: https://www.abc.net.au/science/articles/2004/07/29/1163941.htm#.UZ4NBitATvZ
-Nicole
These look good, but aluminium foil is toxic and should not be used to cook food in, or to store food.
Hi Michelle, here’s why we think it’s okay to occasionally cook with foil: https://www.abc.net.au/science/articles/2004/07/29/1163941.htm#.UZ4NBitATvZ
-Nicole
Ok, so we’re making this today for dinner on the firepit, we’re unsure of the flavor of the marinade (we have 7 littles) is it “kid friendly” for picky eaters? Thank you! :) also adding your baked beans and my whole wheat cornbread recipe.
Hi Sarah. How did it turn out? We are rarely able to respond to recipe questions in real time.
Hi! I didn’t read through all comments, so sorry if this is a repeat. Just a suggestion — it’s not quite clear to me what you mean with the 8 pieces of foil in a “plus sign.” I guess I’m confused because it only makes 4-5 servings, so are we making 8 packets? Or are 4 packets double-lined with foil? Perhaps some photos of the “stacks” you’re talking about would clear it up. Overall, not a crucial issue, as we can just wing it. Looking forward to trying these tonight!
Yes. The foil is double stacked to make 4 packets.
Wow!!! grilled veggies are incredible. I love these foil packets to keep the veggies them warm and for easy cleanup.Thanks
Setting aside ethics, climate change and health issues – 55% of the water in the country is used by animals it takes 2000 gallons of water 40 pounds of grain to produce a single pound of beef, considering there are 7.125 billion people on the planet and an estimated 9.5 billion by 2050, it is impossible to continue your dietary choices !
1/2 of all food produced is used as feed ! 60% of the worlds fish stocks have been depleted along with the declining bee populations due to pesticides and the fact that 1/3 of all food is pollinated by bees. Only uneducated people like yourselves can not comprehend the precipice society and our species face in our not so distant future !
Could you please cite your sources so that I may do further reading on this. Thank you.
You have some good points, but you basically negated everything you said by the “uneducated people” comment. People are open to change, but they don’t want to be denigrated.
Hi! Do you have any advice for preparing these ahead of time and freezing? Can you include all ingredients? Would you defrost before grilling? Thanks!!
Hi Christine. Freezing can effect the texture of the veggies. I personally would add fresh veg. As for defrosting first, I would. The packets will cook more quickly and more evenly. All that said, it will work either way. :)
Modified these a bit tonight based on what we had in the house. They were fabulous. Thanks for another wonderful recipe!
I wanted to do steak any suggestions on what type of steak or the cut. steak for beef stew/or a rib eye steak/or steak cut up? just not sure.
Hi Cathy. You can use whatever cuts you prefer. Just about anything will work. ~Amy
Would this work on an indoor grill or baking in the oven? If so, what temps and for how long would you recommend? TIA!
Hi. This might guide you: http://www.sheknows.com/food-and-recipes/articles/809082/packet-meals-cooking-in-foil-packets. ~Amy
For those that are concerned about the foil marinate In glass dish and then you can use a grill basket as has been suggested, or we like good old kabobs skewers. These wouldn’t work over a campfire however.
If I want to bake the foil packets, what temperature and for how long?
Hi Rana. This should help: http://www.sheknows.com/food-and-recipes/articles/809082/packet-meals-cooking-in-foil-packets. ~Amy
We grill out all summer and to make life easy, we do grill packets every week. I vary the veggies, meat and spices/marinades every time depending on what I have in the house. I either use potatoes or will make rice, and clean up is a snap. It’s great for camping but makes busy summer dinners so easy to clean up. Thanks for the tip on parchment paper…I’ll probably use less foil. Great article. Thanks!
I make these with my Girl Scout troop every time we camp. We call them silver turtles. A hint: if you use two pieces of foil with a damp paper towel in between the layers of foil, the paper towel insulates the food & prevents burns plus adds to the moisture of the food in the packet. Helpful when cooking directly on coals.
We also individualize our packets & write our names on the outside just under the foil closure flap
What is the purpose/reason for using parchment paper?
Hi Susan. Some prefer to not have the food be in direct contact with the foil. ~Amy
How far in advance can these be made? We are leaving town on a camping trip and want these for sat/sun and was wanting to prepare then on thurs. Is that too long? Some with chicken and some with steak.
Thanks
Hi Kendra. I would make them only a day or two in advance unless you freeze them. ~Amy