At least two local Mediterranean places offer shawarma wraps that are basically shawarma version of a gyro. My dad really likes those. We’re not purists around here. When out camping I say toss together whatever you want!
What spices do you carry for healthier cooking?
- Thread starter dbhost
- Start date
Because we do so much batch cooking and freezing, even at home we eat some interesting combinations, whatever appeals at the moment.
Love Gyros, love Tzatickiticki sauce (won’t even try lol) but I (shamefully) have to ask, “what is shawarma?”
darthRudolph
Member
Basically it is the middle eastern version of the gyro, so different spices and such.
Meat is cut, stacked, roasted on a spit, then shaved off into the vehicle*. Like al pastor in Mexican cuisine
*Vehicle being gyro, wrap, taco, sandwich, whatever
Crystal Graves
Member
I have a small former sprinkles container with 6 compartments for different spices. I have salt, pepper, garlic powder, cumin, chili powder, and smoked paprika. I bring it in after each trip so I can refill.
If I want herbs like oregano and basil, parsley, I snip some from my home plants prior to the trip.
I have only been on about half a dozen trips so far. For context.
CheyenneCanada
Member
- Sep 25, 2021
- 75
We have one of those silicone caddies that hang between your two kitchen sinks that we use for camping spices. It's super convenient to just grab when cooking and put back when done. As for the sprices themselves, we don't go for many of the pre mixed blends because they almost always have fillers in them that aren't healthy (who needs potato starch in their tacos???) so what we do is make up our own blends from single-ingredient spices. We have found various containers over the years for camping spices - the sprinkles container thing is awesome. You can also find cool containers at camping stores sometimes - we have a sleeve of five little glass ones that screw together lid to jar to lid etc. that are very nice. I just use painters tape and a sharpie to label everything. We also always meal plan before we camp, so if we have something like a curry on the menu we make and pack the curry seasoning before we go, we don't keep it packed all the time. Things we do keep packed are salt, pepper, onion and garlic powder, paprika, cayenne, oregano, basil, chipotle blend (for fried potatoes) and steak/pork rub.
davido
Super Active Member
- Jul 17, 2014
- 1,429
Sal
davido
Super Active Member
- Jul 17, 2014
- 1,429
Look for Coghlan's Multi-Spice, and Coghlan's Multi-Grill.
These are shakers that contain 6 (for multi-spice) and 4 (for multi-grill) segments. Each segment contains either one spice, or a blend of spices. They're really convenient for camping.
The multi-spice has salt, pepper, curry, garlic powder, paprika, ...and one other I don't remember. The multi-grill has blends for grilling various types of meats.
Anyway, that's what I bring. I usually marinate meat ahead of time, put it in ziplocks, and freeze it for use on the day I need it. Then in the morning of the day i'll be needing it, I just take it out of the cooler and let it defrost. But having some general purpose spices as mentioned above is useful.
Even though I do a lot of cooking when I camp, part of the success of camp cooking is preparing as much as is practical and safe, at home. Like if we are going to make pizzas in our pizza oven, we'll pre-make the dough at home. If we're going to have tacos, the meat will be chopped and pre-marinated at home, and any fresh toppings that can be chopped ahead of time will be, as well.
We use a CampChef Yukon 2-burner stove, along with attachments for grilling, griddling, and baking (small items like pizza, rolls, flat breads). I have it converted to use the built-in propane supply, or with another little hose attachment, hook up to a standard 20-pound tank. The setup works great.
These are shakers that contain 6 (for multi-spice) and 4 (for multi-grill) segments. Each segment contains either one spice, or a blend of spices. They're really convenient for camping.
The multi-spice has salt, pepper, curry, garlic powder, paprika, ...and one other I don't remember. The multi-grill has blends for grilling various types of meats.
Anyway, that's what I bring. I usually marinate meat ahead of time, put it in ziplocks, and freeze it for use on the day I need it. Then in the morning of the day i'll be needing it, I just take it out of the cooler and let it defrost. But having some general purpose spices as mentioned above is useful.
Even though I do a lot of cooking when I camp, part of the success of camp cooking is preparing as much as is practical and safe, at home. Like if we are going to make pizzas in our pizza oven, we'll pre-make the dough at home. If we're going to have tacos, the meat will be chopped and pre-marinated at home, and any fresh toppings that can be chopped ahead of time will be, as well.
We use a CampChef Yukon 2-burner stove, along with attachments for grilling, griddling, and baking (small items like pizza, rolls, flat breads). I have it converted to use the built-in propane supply, or with another little hose attachment, hook up to a standard 20-pound tank. The setup works great.
CheyenneCanada
Member
- Sep 25, 2021
- 75
THIS for sure. I only started doing this a couple of years ago and the amount of extra relaxation it provides at the campsite is unbelievable. I wish I'd done it 30 years sooner!
djmello99
Active Member
Agreed. I mix up the spices I need for meals ahead of time and put them in snack baggies.
