Fire up the grill, and you can prepare nearly any ingredient in the kitchen. Vegetables go from light and crisp to sweet and succulent, and even fruit like peaches become extra-delicious once grilled because the heat caramelizes the natural sugar.
The prime target for the grill, however, is a big slab of meat. Beef, chicken, pork, and more will become tender and juicy with nothing more than a little time on those searing hot racks.
The exact grilling method you use will depend on the equipment you have, the result you’re after, and of course the cut of meat you’re cooking.
You might think it all boils down to charcoal or gas, and you wouldn’t be wrong – except for the fact you don’t need an outdoor set-up to enjoy these grilling recipes. If you’re stuck indoors, take advantage of your oven’s broiler or heat up a cast iron grill pan to get a similar char.
Grilled Steak Stuffed with Mango, Basil & Sticky Rice
Serves 6
Steak hardly needs seasoning to become mouthwatering, but when you want to try something new on the grill, chances are you think of a rub or marinade. Instead, try stuffing steak with other delicious ingredients.
You can go for bell peppers and cheese, or you can think outside the box with an Asian-inspired stuffing like this one. Coconut sticky rice is wrapped in basil and fresh mango and then encased in juicy, medium-rare beef.
Nutrition Facts (Per Serving)
Ingredients
1/2 cup extra-virgin olive oil
1/2 cup rice wine vinegar (or red wine vinegar)
1/3 cup soy sauce
2 cloves garlic, minced
1 Tbsp. salt
2 tsp. black pepper
1 1/2 lb. flank steak
2 cups sticky rice, cooked
1 can (16 oz.) coconut milk
12 fresh basil leaves
1/2 mango, cut into long thin slices
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Grilled Tandoori Chicken
Serves 4-6
Don’t have a good Indian restaurant in your area? Curry can take some expertise with layering spices to make from scratch, but you can easily replicate the flavors of Tandoori specialties using a simple spice rub.
Although this recipe for grilling chicken isn’t quite like the traditional dish because that relies on a clay oven (called tandoori), with a little mango chutney you’ll have a near-authentic Indian dinner.
Nutrition Facts (Per Serving)
Ingredients
2 lb. boneless, skinless chicken thighs, left whole or cut into 1 1/2-inch cubes for skewers
1/2 cup whole milk plain yogurt
6 cloves garlic, finely minced
2 Tbsp. lime juice
1 Tbsp. olive oil
2 tsp. kosher salt
1 Tbsp. cumin
2 tsp. coriander
2 tsp. paprika
1 1/2 tsp. ground turmeric
1/2 tsp. cayenne
1/2 tsp. ground ginger
1/2 tsp. ground clove
1/4 tsp. ground cardamom
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Grilled Salmon Kebabs with Dill Yogurt Sauce
Serves 6
By mixing veggies and meat, kebabs are a simple way to balance your diet. And they’re easy to prep, assemble, and grill too.
The most common meats for kebabs are beef, pork, and chicken. Yet you shouldn’t miss out on seafood skewers like these with salmon. A cool, creamy dill sauce finishes them off with a hint of nutrition from the Greek yogurt.
Nutrition Facts (Per Serving)
Ingredients
Salmon Kebabs:
2 lbs. fresh salmon filet, cut into 1” cubes
1 zucchini, sliced into 1/2” rounds
1 red bell pepper, cut into 1” cubes
1/2 red onion, sliced into 1” cubes
2 lemons, thinly sliced
3 Tbsp. extra-virgin olive oil
1 Tbsp. pure honey
2 Tbsp. lemon juice
1 Tbsp. dried oregano
1 Tbsp. dried basil
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper to taste
Yogurt Sauce:
1 cup low-fat Greek yogurt
2 garlic cloves, minced
2 Tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. raw honey
Fresh dill
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Grilled Asian BBQ Ribs
Serves 4-6
Where most Asian barbecue focuses on smaller cuts of meat, like cubes of beef or pork, this recipe infuses a rack of ribs with a sweet, savory, sticky glaze inspired by Chinese char siu.
The ribs are slow-cooked until tender, then finished at high heat so the outside turns glossy, lightly charred, and finger-licking good.
Nutrition Facts (Per Serving)
Ingredients
1 rack pork ribs, 2.5 to 4 lb.
1/2 Tbsp. salt
1 1/2 tsp. gochugaru or chile powder
1/2 tsp. white pepper
1/2 tsp. five spice powder
3 Tbsp. brown sugar
2 Tbsp. oyster sauce
2 Tbsp. hoisin sauce
2 Tbsp. honey
1 Tbsp. soy sauce
1 tsp. salt
2 tsp. rice vinegar
2 tsp. Shaoxing wine or dry sherry
1 tsp. grated ginger
1 clove garlic, grated
1/2 tsp. five spice powder
6 to 10 drops red food coloring, optional
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Grilled Shrimp Vietnamese Spring Rolls
Serves 10
It’s possible to prepare shrimp for spring rolls in a number of ways: sautéed, boiled, or even made using the citrus ceviche method. The best flavor can be had, though, by tossing those shrimp on the barbie.
Before getting skewered and seared, the shrimp are chilled in a simple lime marinade. Be sure to eat the spring rolls the day they’re assembled, but the shrimp can be conveniently cooked and promptly refrigerated a couple days before when you’ve already fired up the grill for steaks or burgers.
Nutrition Facts (Per Serving)
Ingredients
Shrimp Spring Rolls:
1 lb. uncooked shrimp
1 Tbsp. extra-virgin olive oil
Juice and zest of 1 lime
Kosher salt and freshly ground black pepper to taste
10 rice paper wrappers, 8” round
6 oz. rice noodles, softened in hot water and drained
1 red bell pepper, cut into thin strips
2 carrots, peeled, halved, and thinly sliced
1 cucumber, peeled, halved, and thinly sliced
2 cups spring green lettuce mix
1/2 cup fresh cilantro
1/2 cup fresh Thai basil
1/2 cup fresh mint
Peanut Sauce:
2 Tbsp. creamy peanut butter
1/4 cup hoisin sauce
1 clove garlic, minced
1 Tbsp. water
1 tsp. sugar
1/4 tsp. crushed red pepper
Nuac Cham Dipping Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
Juice of 4 limes
1 clove garlic, minced
2 Tbsp. grated carrot
2 Tbsp. sugar
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Honey-Lime Grilled Pork Chops With Peaches
Serves 4
Pork chops can get a bad rap for being dry, but when you cook them on the grill and serve them up with juicy peaches, that’ll never be a problem.
Although the recipe calls for boneless pork chops, cooking them with the bone in can also be a way to coax the chops to be tender and moist. A hint of curry, paprika, honey, and lime juice also ensures these grilled pork chops taste amazing.
Nutrition Facts (Per Serving)
Ingredients
1 Tbsp. canola oil
1/2 tsp. curry powder
1/2 tsp. paprika
1/2 tsp. salt
4 boneless pork chops, 1/2-inch thick
1 Tbsp. lime juice
1 tsp. honey
4 peaches, halved and pitted
1 Tbsp. chopped cilantro
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Grilled Vegetable Stack with Lemon Hummus
Serves 6
If you think grilled veggies can only be good for a side dish, then you need to try this creative entrée that combines the best of the farmers’ market. It’s gluten-free, vegan, and packed with vitamins—but that’s not even the main reason to make it.
The Portobello mushrooms, eggplant, squash, bell peppers, and more are marinated in balsamic vinegar and finished with homemade hummus for addictive flavor. You can use your favorite store-bought hummus instead, but if you follow this recipe, you’ll have about half leftover for a snack or falafel night.
Nutrition Facts (Per Serving)
Ingredients
Grilled Vegetables:
1 large red onion, peeled and cut into 6 thick slices
2 large red bell peppers, cored and cut crosswise into 3 slices each
2 large yellow bell peppers, cored and cut crosswise into 3 slices each
1 large zucchini, halved and cut lengthwise into 6 slices
1 medium-large eggplant, trimmed and cut into 6 slices
6 large Portobello mushrooms caps, stems and gills removed
1/2 cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
3 cloves fresh garlic, minced
1 tsp. dried thyme
1 tsp. dried dill
1 tsp. dried parsley
Sea salt and freshly ground black pepper to taste
Fresh chives, chopped (for garnish)
Homemade Lemon Hummus:
1 can (14 oz.) chickpeas, chilled and drained with liquid reserved
Juice and zest of 1 large lemon
2 Tbsp. sesame tahini (or almond butter)
1 clove garlic, crushed
Pinch of sea salt
4 Tbsp. extra-virgin olive oil
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Apple Bison Burger with Sage-Jalapeño Pesto
Serves 4
Grilled hamburgers hardly require a recipe, but if you want to make gourmet burgers in your backyard, it helps to get some inspiration.
There is plenty to feed your imagination – and your body’s nutritional requirements – with this bison burger. The ground meat is mixed with half an apple per serving. And instead of ketchup or barbecue sauce, which often contain added sugar, this burger is topped with fresh herbs, garlic, and a kick of jalapeño.
Nutrition Facts (Per Serving)
Ingredients
Burgers:
1 lb. ground buffalo or bison
1 small apple, peeled and grated
1/2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 Tbsp. fresh sage, minced
1/2 tsp. sea salt
Freshly ground pepper to taste
Smoked blue cheese, to top the burgers
Mini brioche buns
Sage-Jalapeño Pesto:
1 jalapeño, ribs and seeds removed, cut into large pieces
1 cup fresh sage, loosely packed
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
2 Tbsp. freshly grated Parmesan, optional
Salt and pepper to taste
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Vegetarian Chipotle-Lime Cauliflower “Steaks”
Serves 4
This is a clever, clean-eating way to offer a vegan / vegetarian option to serve alongside steak.
They won’t fool anybody into thinking they’re made of meat, but the grilled cauliflower tastes so good that it doesn’t need to camouflage itself as something else. And for such a low-calorie dish, they have enough substance to be the star of your dinner plate.
Nutrition Facts (Per Serving)
Ingredients
2 large heads cauliflower
1/4 cup extra-virgin olive oil
Juice and zest of 2 limes
2 cloves garlic, finely grated
1 tsp. honey or agave syrup
2 Tbsp. paprika
1 Tbsp. chipotle powder
1 tsp. salt
1/4 cup fresh cilantro, finely chopped
Lime wedges to serve
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Grilled Asparagus & Zucchini Salad with Lemon-Basil Vinaigrette
Serves 6
There’s nothing wrong with eating grilled asparagus on its own because, especially compared to the steamed veggie, it takes on a delicate sweetness and natural buttery texture. But it gets even better when tossed in a salad with grilled zucchini and this light vinaigrette.
To enjoy this salad at the peak of the season, it’s great for those first backyard barbecues or early summer picnics when the weather is just starting to get warm.
Nutrition Facts (Per Serving)
Ingredients
Grilled Vegetables:
1 bunch asparagus
3 medium zucchini
1 Tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Salad Dressing:
Zest and juice of 1 lemon
1 Tbsp. extra-virgin olive oil
1 garlic clove, grated or minced
1/4 cup chopped fresh basil or herb of choice
3 scallions, green and white parts minced
1/4 tsp. red pepper flakes
Sea salt and freshly ground black pepper to taste
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