this is not a camping recipe, but it is for the backyard grill
BEEF, PEPPER, AND MUSHROOM KABOBS
1 TABLESPOON FRESH LEMON JUICE
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON WATER
2 TEASPOONS DIJON MUSTARD
TEASPOON CHOPPED FRESH OREGANO
TEASPOON FRESHLY GROUND BLACK PEPPER
1 POUND BONELESS TOP SIRLOIN STEAK, CUT INTO 1” SQUARES

12 LARGE MUSHROOMS
2 CUPS COOKED BROWN RICE
CUP PINE NUTS, TOASTED
IN A LARGE BOWL, WHISK TOGETHER THE LEMON JUICE, OIL, WATER, MUSTARD, OREGANO, AND BLACK PEPPER. ADD THE STEAK, BELL PEPPER, AND MUSHROOMS, TOSSING TO COAT. ALTERNATELY THREAD THE STEAK, BELL PEPPER, AND MUSHROOMS ON EACH OF 4 METAL SKEWERS. SET ASIDE. PREPARE THE RICE ACCORDING TO PACKAGE DIRECTIONS. KEEP WARM. MEANWHILE, PLACE THE KABOBS ON A GRILL OVER MEDIUM COALS. GRILL UNCOVERED, TURNING OCCASIONALLY FOR 8-11 MINUTES OR UNTIL A MEAT THERMOMETER MEASURES 145F. MIX THE TOASTED PINE NUTS INTO THE RICE. SERVE THE KABOBS OVER THE RICE MIXTURE, ALLOWING CUP RICE PER SERVING. SERVES 4 = 493 CALORIES