16 Summer Grilling Recipes
16 Summer Grilling Recipes
It’s prime grilling season, and we’ve collected the recipes for it. Of course we’ve included some of the hits—steak, shrimp, and eggplant are favorites for a reason—but if you’ve never grilled romaine lettuce or kale for a salad, or a piece of stone fruit for dessert, now is the time to give it a try.
BREAD
Grilling bread—be it a crusty rustic loaf or flatbread, regular or gluten-free—is a highly underrated move. It lends flavor, looks beautiful, and adds a little something to otherwise simple toppings and dips.
Grilled Breads with Pickled Green Tomatoes
Grilled bread topped with tangy pickled green tomatoes and a dusting of fennel pollen is perfect served with cold beers—a great way to start a weekend gathering.
Grilled Ciabatta with Caperberry Relish
This relish is our new favorite pickle-y condiment. Serve simply on grilled bread or alongside fresh chèvre.
Roasted Cherry Tomatoes with Burrata and Grilled Focaccia
Grilling focaccia gives it a little smoky char, which brings out the sweetness of the blistered cherry tomatoes. And let’s be honest: Anything involving burrata is going to be good.
FISH
Most fish benefits from quick and hot cooking methods, like grilling. Whole fish, shrimp, and not-too-flaky types, like salmon, halibut, and mahi-mahi, are sturdy, forgiving options that won’t fall apart on you.
Whole BBQ Pulled Fish with Buckwheat Wraps, Tabasco Kale Salad, and Yogurt Tartar Sauce
Don’t be intimidated by cooking whole fish this summer. It’s super simple and the end result is well worth stepping outside of your comfort zone for.
Grilled Mahi-Mahi with Papaya Relish
Taking a bite of this perfectly grilled fish with a bright fruit relish will transport you to a more tropical setting.
Jicama Shrimp Tacos
Chipotle-marinated shrimp on the grill is already really good, but serving it in a crisp and juicy jicama shell is better.
MEAT AND POULTRY
Even if you only sporadically eat meat, the time to go for it is when it’s prepared over an open flame. Using high-quality meat and cooking it properly on the grill means that you won’t need much else beyond salt, fresh herbs, and some citrus.
Grilled Bavette or Hanger Steak with Uruguayan Chimichurri
Skirt steak has gotten extremely popular in recent years, but bavette and hanger, if you can find them, are equally (if not more) delicious. They also tend to be less expensive. Because leaner cuts like this can be chewy if not cooked properly, be sure not to overcook, and slice against the grain.
Spatchcock Chicken
Taking out the backbone allows the chicken to cook much more evenly, and grilling low and slow over indirect heat allows you to thoroughly cook the meat without burning the skin.
Boneless Leg of Lamb with Garlic, Rosemary, and Salsa Verde
A whole boneless butterflied leg of lamb (lamb shoulder also works well) is killer on the grill. Here it’s served with an Italian-style salsa verde that we’d eat with a spoon.
VEGGIES
Think beyond the standard grilled veggie platter and zhuzh them up with really bold seasoning or condiments. Romesco, harissa, mint, and red chili work pretty universally on summer produce, so feel free to experiment.
Grilled Spring Onions with Romesco
These spring onions are so tasty, and you’ll be glad to have extra romesco to spread on sandwiches or dollop onto grain bowls.
Grilled Zucchini with Mint and Red Chili
It’s best to cook these slowly on a not-too-hot grill—they’ll develop deep rich flavor, almost as if you’d deep-fried them.
Harissa-Grilled Eggplant
Spice-and-chili-packed harissa lends incredible savoriness to anything from chicken to veggies to aioli. Here, we slather it over eggplant before grilling, then serve with an herby yogurt sauce.
SALADS
The taste and texture of grilled food can bring a lot to a salad, especially when you add a bright and tangy dressing or vinaigrette.
Grilled BLT Salad
Our hearty salad version of the classic sandwich makes a truly satisfying dinner. Don’t knock the grilled romaine until you try it.
Grilled Veggie Salad with Chermoula
North African chermoula is herby and light, but with earthy depth from cumin and paprika. Paired with the slightly charred veggies, it’s a great match for a bed of greens.
Grilled Kale with Chickpeas and Pickled Onions
Grilling the kale first gives it smokiness. Chickpeas give some heft. And pickled onions bring some nice acidity.
DESSERT
Because you really can grill it all. The ultimate way to end a BBQ. Just be sure to clean off the grill grates so that you don’t get any savory bits in your dessert. And if you have slightly underripe or flat-tasting fruit, grilling it will amplify the sweetness of the fruit and caramelize the natural sugars.
Honey-Grilled Stone Fruit with Berry Whip
Healthy and both breakfast- and dessert-worthy, this is the perfect balance of textures and flavor: sweet, sour, crunchy, creamy, hot, and cold.