Greek Cooking Camp Out

Here are some ideas for the Greek Cooking Camp out. This post contains recipes for:

Please let me know your experience making these salads by emailing me.

Tin Foil Salmon

This idea comes from a post found on Good Sam Club.  There is a video showing the preparation of this meal that you should take a look at.

Troop 575 Note: I don’t see too many scouts using the tin foil method. Yet as a cooking merit badge counselor I always like to see you branching out to other more tasty meals.

Ingredients: Salmon fillets, One Lemon, One Onion, Greek Seasoning*, Butter, Olive oil

Equipment: Tin Foil. Also consider using your grilling rack to keep your salmon from burning on a too hot fire.

Cooking Source: coals (either a fire or charcoal)


  1. Get your fire going ahead of time.
  2. Slice Onion
  3. Slice Lemon
  4. Cut a few pads of butter
  5. Lay out foil and drizzle olive oil
  6. Place onion slices on top of olive oil
  7. Place Salmon on top of the bed of onions
  8. Sprinkle Greek seasoning to taste
  9. Add to pats of butter on top of salmon
  10. Add slices of lemon on top
  11. Fold foil and place on grill
  12. Grill for 13-16 minutes

Don’t forget to add in a vegetable and other food. Rice and green beans would go very well with this meal. Serving the salmon with a greek salad would be a very good option too.

* Greek seasoning is a mixture of garlic powder, basil, oregano, cinnamon and black pepper in combination with parsley, dill, marjoram, rosemary and thyme. You can buy it in some groceries stores or simply make your own!


Grilled Lamb Cubes,

You could substitute chicken breast for lamb in this recipe by using chicken cut into thick strips. 

Troop 575 Note: This takes some preparation as you need to marinate your meat. You should put your meat in the marinade at lunch time so it will be ready to cook by dinner. Plan Ahead.

Ingredients: Lamb cubes (about 1 inch), Olive Oil (2 cups), Garlic (2 cloves), Oregano 1 TBL Spoon, 1 Lemon

Equipment: Kabob skewers, Grilling Rack (in your patrol box), 1 Large Zip Lock Bag (2 gallon size),

Cooking Source: coals (either a fire or charcoal)


  1. At Lunch Time:
    1. Thinly slice the garlic cloves. A garlic clove is only one small section of the whole garlic ball.
    2. Mix the garlic, oregano, and olive oil into a bowl.
    3. squeeze the lemon into the bowl and stir.
    4. Place all the lamb into the zip lock bag
    5. Pour the marinade into the zip lock bag covering all the lamb.
    6. Place the zip lock bag into your cooler.
  2. At Dinner Time
    1. Start your fire or coals.
    2. Skewer your lamb cubes
    3. Place grilling rack over fire.
      1. You do not want a hot fire. A low temperature fire is best. Overcooked lamb is dry. Lamb is best served medium rare+.
    4. Place lamb kabobs onto your grilling rack.
    5. Cook slowly over low heat. Turn ever couple of minutes to get all sides.

Don’t forget to add in a vegetable and other food. Potatoes and green beans would go very well with this meal. In many Greek restaurants they serve the green beans with a tomato sauce. Since you already have a low fire going, it might be fun to make garlic bread to go with your dinner.


Roasted Greek Chicken

Ingredients:  Chicken (cut up into pieces), Olive Oil (1/2 cups),  Oregano 1 TBL spoon, 2 Lemons, pepper.

Equipment: Dutch Oven, charcoal

Cooking Source: coals (either a fire or charcoal)


  1. While you get the coals started
    1. lightly oil the inside of the dutch oven
    2. Place chicken in the dutch oven
    3. cover chicken with olive oil.
    4. Squeeze both lemons on top of the chicken
    5. Sprinkle Oregano over the chicken
    6. lightly pepper the chicken.
    7. set aside covered (for 1/2 hour)
  2. Place the dutch oven on the coals
    1. 15-17 coals on bottom
    2. 10-12 coals on top.
  3. Cook until done at 160 degrees on cooking thermometer.
    1. This could take between 30 minutes to 1 hour.
    2. Be prepared to add additional coals if needed.

It is easy to add small potatoes to the dutch oven. Don’t forget to add a vegetable.


Greek Flatbread

This isn’t enough for a main course, but would make a nice addition as an appetizer or side dish.

Ingredients:  1 TBL spoon olive oil, 2 flat breads, 1 cut crumbled feta cheese, 2 fresh tomatoes, 1 small jar pitted Kalamata olives, 1 green onion, fresh parsley, fresh oregano

Equipment: Griddle

Cooking Source: Griddle & Camp Stove


  1. Warm up griddle (low heat)
  2. Brush flatbread with olive oil
  3. dice tomatoes
  4. dice green onion
  5. chop parsley
  6. slice olives
  7. Place bread on griddle, warm one side.
  8. Flip bread over.
  9. Place following onto bread
    1. tomatoes
    2. olives
    3. oregano
    4. feta cheese
  10. Cover with lid or tin foil and cook until top is warm
    1. watch closely, don’t let the bottom burn!
  11. Remove from griddle and sprinkle green onions and parsley onto top.
  12. Slice and serve

Troop 575 Challenge: Consider pairing this with grilled octopus and a greek salad.




Baked Greek Shrimp With Tomatoes and Feta

This recipe is from the NY Times by David Tanis.  It has been adapted it easier to do on a camp out.

This will serve 4 scouts. Consider adding more shrimp if you have more scouts.

Allergy Note: Please make sure that no one is allergic to shell fish.


  • Extra­ virgin olive oil
  • 3 large shallots (OR 1 large white onion) diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper
  • 1 large can of whole, peeled tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and de-veined.
  • 4 ounces Greek feta cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons roughly chopped mint

Equipment: Dutch Oven, large skillet, large bowl, charcoal

Cooking Source: coals (either a fire or charcoal) and camp stove


  1. Prepare your coals.
  2. Heat dutch oven with 18 coals on bottom
  3. Cut tomatoes into wedges.
  4. Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes.
  5. Over medium-­high heat in skillet, add tomato wedges and season with salt, pepper and red pepper flakes.
    1. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes.
    2. Transfer mixture to a dutch oven.
  6. Put shrimp in a mixing bowl.
    1. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat.
  7. Place shrimp into dutch oven
    1. Arrange shrimp over tomato mixture in one layer.
    2. Crumble cheese over surface and sprinkle with oregano.
  8. Bake in dutch oven
    1. Cover dutch oven, add 12 coals to the top so we are baking at roughly 400 degrees.
    2. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly.
  9. Remove from oven and let dish rest for 5 minutes.
  10. Sprinkle with mint and serve.

Don’t forget to add in a vegetable and other food. Potatoes and green beans would go very well with this meal. In many Greek restaurants they serve the green beans with a tomato sauce so you could use the sauce from the bottom of the dutch oven to enhance the flavor of your green beans.

Baked potatoes are easy to do in a foil wrap but need to be in the coals for a longer period of time.


Greek Salad

Ingredients:   2 cucumbers, 4 tomatoes, 1 green bell pepper, 1 small red onion, Greek dressing, Chunk of feta cheese, small jar of Kalamata olives, 1 small jar mild  Pepperoncini (whole)

Equipment: Large bowl

Cooking Source: Griddle & Camp Stove


  1. Peel, de-seed and dice 2 cucumbers
  2. Remove the cores from 4 tomatoes, and chop them into bite-sized pieces
  3. Chop the flesh of 1 green bell pepper
  4. Peel and chop 1 small red onion
  5. Drain the olives
  6. Drain 6-10 Pepperoncini
  7. Chop feta cheese into small cubes
  8. Mix all ingredients together
  9. Serve with Greek dressing


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