Recipe: Grilled Meat and Veggie Foil Packets…Yum!

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? 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!

Recipe: veggie and meat foil packets - 100 Days of Real Food

4.5 from 4 reviews
Grilled Meat and Veggie Foil Packets
Serves: 4 to 5
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1¼ teaspoon dried Italian seasoning
  • ½ teaspoon salt + extra for sprinkling
  • 1½ pounds meat (chicken, beef, or combination), cut into 1½" to 2" dice
  • 1 bell pepper (any color), cut into 1" dice
  • 1 onion (we prefer red onion in this recipe but another variety will work), cut into 1" dice
  • 2 small zucchini, cut into 1" dice
  • 1 medium white potato, cut into ¼" to ½" dice
  • 8 oz baby bella or white button mushrooms, left whole
  • 1 to 2 jalapeños, diced small (optional but recommended...they mellow when cooked)
  • pepper, to taste
  • note: requires aluminum foil
  1. In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
  2. 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.
  3. Carefully bring up two of the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. 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!
  4. 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. Carefully open each foil packet to let steam release before eating. Serve as is and enjoy!
We recommend organic ingredients when feasible.

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.

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  • Comments

    1. Kendra |

      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.

      • Assistant to 100 Days (Amy) |

        Hi Kendra. I would make them only a day or two in advance unless you freeze them. ~Amy

    2. Susan Maynor |

      What is the purpose/reason for using parchment paper?

      • Assistant to 100 Days (Amy) |

        Hi Susan. Some prefer to not have the food be in direct contact with the foil. ~Amy

    3. Jocelyn |

      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

    4. Helen |

      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!

    5. Rana |

      If I want to bake the foil packets, what temperature and for how long?

    6. Chelle |

      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.

    7. Sparkle W |

      Would this work on an indoor grill or baking in the oven? If so, what temps and for how long would you recommend? TIA!

    8. Cathy |

      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.

      • Assistant to 100 Days (Amy) |

        Hi Cathy. You can use whatever cuts you prefer. Just about anything will work. ~Amy

    9. Nina |

      Modified these a bit tonight based on what we had in the house. They were fabulous. Thanks for another wonderful recipe!

    10. Christine |

      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!!

      • Amy Taylor (comment moderator) |

        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. :)

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