Our Top 10 Favorite Grilling Recipes

Published Categorized as Grills and Outdoor Cooking

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It’s summertime – that time of the year we all love to spend most of our free time outdoors. This is true even when it’s mealtime – who would like to sit inside next to a hot oven? No thanks, if we wanted to sweat we would have gone to a sauna, right?

Luckily, the grill was invented. You can hang out in your backyard next to a pool with a cold beer in your hand and cook on a grill, all at the same time. Another thing we love about the grill is that most recipes aren’t really rocket science, but they come out so delicious you’ll want to eat that same dish for the rest of the summer. The right ingredients combined with the perfect marinade or sauce, and you’ve got yourself a winning combination.

There are so many dishes you can make on a grill – the list is endless. In order to make your job a bit easier, we’ve rounded up a list of our top 10 favorite grilling recipes. Let’s call this a grilling bucket list – dishes you definitely need to grill this summer. 

Grilled Pizza With Hot Sausage, Bell Peppers and Onions

If you’ve never tried a grilled pizza, you might be wondering, why would anyone make a pizza on a grill instead of in an oven? But if you think about it, the grill is perfect for making pizza. It can get really hot, and you need a super high temperature for making a good pizza. Furthermore, it gives your pizza a nice, smoky flavor you can’t get from a regular oven. And besides, it’s summer, so why would you heat up the oven and thus make a sauna out of your kitchen?

There are a few rules to a great grilled pizza: keep the sauce fresh and toppings light – the accent is on the dough and the crust. You should also have everything close at hand. When you make a pizza on the grill, you actually grill the dough a bit before removing it to place the toppings.

And don’t worry about your pizza dough falling through the grates. If your grill is well preheated, it will cook the dough fast.


  • ½ pound hot sausage
  • 1 large red onion
  • 2 yellow or red bell peppers
  • Olive oil
  • Pizza dough
  • Tomato sauce
  • ½ pound Monterey Jack cheese
  • 1 cup ricotta

Number of servings: 4


  • Heat the grill to high – aim for at least 550 F.
  • Grill the sausage until it gets a nice brown color and it’s cooked well – this will take around 10 minutes per side. Brush peppers and onion with olive oil, and grill them until they’re soft, around 3 or 4 minutes on each side.
  • Slice the sausage into ¼-inch thick slices, while pepper slices should be ⅛-inch thick. Slice onion into rings and pull them apart.
  • Stretch out the dough into a circle and pat it thin. Brush one side with olive oil. You’ll place that side on the grill first.
  • Let it cook for around 3 minutes, until it gets light grill marks. Don’t wait for it to get all crispy, it just needs to get set.
  • Now it’s time to remove the dough from the grill. Place it onto a platter, add sauce and a light layer of toppings. Don’t go heavy-handed with pizza garnishing, or it won’t cook well.

Slide the pizza back onto the grill and cook it for another 3 or 4 minutes. Once the cheese has melted and the bottom gets a golden brown color, your pizza is done. Take it off the grill with a spatula or tongs and let it cool down for a few minutes before cutting it into pieces.

Double RL Ranch Burger

Who doesn’t love burgers? They’re a classic grilled dish – simple to make and delicious. They’re a staple of every BBQ party and easily customizable to everyone’s taste. Here, we’ll show you one of our favorite burger recipes that will keep your BBQ guests asking for more: the double RL ranch burger! Yes, we’re talking about Ralph Lauren’s signature burger. At his restaurants in New York City and Chicago, they use a mix of chuck, brisket, and short rib. If your local butcher can make you such a mix, then great, but if not, a beef chunk can also work great for this recipe.



  • ½ cup mayonnaise
  • ⅓ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons sweet relish
  • 1 tablespoon finely chopped cornichons
  • 1 tablespoon finely chopped red onion
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon hot sauce
  • Kosher salt
  • Freshly ground black pepper


  • 3 pounds ground beef chuck (20% fat)
  • Kosher salt
  • ½ pound thinly sliced clothbound cheddar
  • 8 toasted sesame buns
  • 16 cooked slices of bacon
  • Green leaf lettuce, sliced tomatoes, onions and pickles (for serving)

Number of servings: 8


  • First, we’ll make Ralph’s special sauce. Take a medium bowl, add mayo, ketchup, Worcestershire sauce, sauce, relish, cornichons, onion, garlic powder and onion powder and mix. Season it with salt and pepper. Cover the mixture and let it chill. The sauce can last up to two days in the fridge.
  • Preheat the grill to a medium-high setting.
  • Divide the meat into equal portions – 3 pounds is enough for eight burgers. Shape each portion into a round patty. Use your palm to flatten the burger and lightly press the center of a patty with your thumb, making a dent. This will stop the burger from becoming too round when cooked.
  • Place the patties on the grill and cook them for 5 minutes. Then flip and add cheese slices on the top side. Grill until the cheese melts, which will take around 5 more minutes.
  • Once the burgers are ready, let them cool for another 5 minutes before serving. Put the burgers in sesame buns, add lettuce, tomatoes, onion and pickles and pour Ralph’s special sauce over that.

Baby Back Ribs

Many people believe that making ribs is reserved only for BBQ masters, but that’s not true. Actually, preparing ribs is quite simple – it’s one of those “set it and forget it” dishes, put it on the grill and wait until your kitchen timer says “ding.”

We’ve chosen baby back ribs rather than spareribs because baby back ribs are more tender and lean. And no, they don’t come from a baby pig. The reason they’re called that way is because they’re shorter than spareribs. A rack of baby back ribs usually has 8 ribs, but can have up to thirteen.


  • 2 racks of baby back ribs
  • ¼ cup light brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cayenne powder
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup BBQ sauce
  • Kosher salt
  • Freshly ground black pepper

Number of servings: 6



  • First, combine the spices – put sugar, chili, oregano, garlic, onion and cayenne powder into a bowl. Add a teaspoon of salt and a teaspoon of pepper and mix it well.
  • Now it’s time to prepare the ribs before seasoning. With a small, sharp knife, remove the membrane from the back of each rack of ribs. Sprinkle the spice mixture onto ribs, but don’t rub too hard, or the meat might get too spicy. The rule of thumb with seasoning is – let it naturally stick to the ribs. Everything that falls off is excessive and can be discarded.
  • Get the grill going on a low setting. With ribs, it’s important to keep the temperature even throughout the whole cooking process. If you’re cooking on a charcoal grill, you could add wood chunks for a smokey flavor on one side, and place a water pan on the other. You need to monitor ribs more closely with charcoal than with a gas grill.
  • Place the ribs over foil, and close the lid. Keep the grill on low setting, and let the ribs cook for an hour. Try to refrain from peaking, so the grill doesn’t lose the heat. WIth charcoal grill, especially if it doesn’t come with a lid, place ribs over the side with a water pan. This way it might take up to 2 hours for the ribs to get cooked.
  • If you have a meat thermometer, you can check if the meat is cooked well. Internal temperature between 180F to 190F means the meat is tender and ready.
  • After one hour, take a cup of your favorite BBQ sauce and brush it onto the ribs. Close the lid and let them cook for another 5 minutes. That’s enough time for the sauce to get glazed and caramelized.
  • Depending on your preference, you can coat the ribs in BBQ sauce multiple times. If you choose to do so, let a layer caramelize for around 10 minutes before going in with another coat.
  • After you’ve finished with glazing, your ribs are done! Serve them as whole racks or cut the ribs between the bones with a sharp knife.

Grilled Chicken Breasts

Chicken is one of those dishes you think of when planning on preparing something simple. Yet, it’s also one of those dishes that can easily go wrong. Who likes chicken breasts that turn out all rubbery and dry, even when soaked in marinade. In fact, a marinade itself can dry out the meat. The first rule is – never marinade for more than 24 hours.

The main issue with grilling chicken breasts is that they are not evenly thick on every spot. This means that the thinnest part might get dried out even before the thickest parts are halfway cooked. But that’s not something that can’t be fixed.


  • 4 chicken breasts
  • ¼ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 3 minced garlic cloves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Kosher salt
  • Freshly ground black pepper

Number of servings: 4


  • In order to have the chicken cooked evenly, we’ll flatten it. First, cut the breasts in half widthwise. This leaves you with nice portion sizes. Now it’s time to pound each portion to an even thickness. Use the flat side of a meat tenderizer and focus on where the chicken is the thickest and try to even it out with the thinnest part.
  • Now it’s time to prepare the marinade. Take a medium-sized bowl, pour balsamic vinegar and olive oil, add brown sugar, garlic, thyme, rosemary, salt and pepper, and whisk them together. Save a quarter of a cup of marinade for later. Put the chicken into the bowl, soak it into the marinade and let it sit for at least 20 minutes. You can even leave it overnight, but no more than that.
  • The chicken is soaked and ready for cooking. Preheat the grill to medium-high heat. Dip a crumpled up paper towel into a high-heat oil such as olive oil and coat the grates. Don’t go heavy-handed so that the oil drip from the grates. This coating is done so that grates create a nice grill mark on the meat.
  • Put the meat on the grill, and baste it with the leftover marinade. It will take around 6 minutes per side to get it cooked well. If you try flipping the meat and it feels like it’s stuck to the grates, it’s not ready yet. Leave it for a minute or two longer, and it will release naturally, as those perfect grill marks form on the chicken.
  • With tender meat such as chicken, the meat probe is quite handy. White meat basically doesn’t have fat, so you’d want to remove it from the grill just before the internal temperature reaches 165F. That way most of the moisture will stay inside the meat.

Remove the meat from the grill, and let it rest for 3 to 4 minutes. This way, you’ll keep the juices in, and the chicken will retain moisture.

Grilled Seafood with Linguine

Seafood is always a great choice if you want to amuse your guests. Whether you’re making shrimps, lobsters, squid, scallops – any seafood is perfect for showing off your amazing grilling skills. And the best thing about it is that you don’t even need to be a master chef! Grilling seafood is quite easy, but psst, your guests don’t need to know that. Furthermore, seafood leaves you with a minimal grill cleanup.

One thing that goes exceptionally great with seafood is pasta. It’s neutral enough so that seafood taste prevails. Furthermore, it’s simple yet sophisticated, and you’ll give your friends a restaurant-like experience.

Our pasta of choice for this recipe is linguine. This type of pasta is thin, long and flat. It’s wider than spaghetti but thinner than fettuccine. It’s traditionally used with fish-based sauces. Spaghetti and tagliatelle can also work well for this recipe.

Seafood allergies are common. If that’s the case with your dinner guests, omit any ingredient a guest is allergic to and add a proportionate amount of any other seafood.

Here’s a tip for choosing good clams: gently tap it, and if it closes instantly, it’s alive and good for use. Furthermore, dispose of any clams that don’t open during the cooking process.


  • ¾ pound linguine
  • ½ pound peeled and deveined large shrimps
  • ½ pound sea scallops
  • ½ pound cleaned small clams
  • 2 ½ cups marinara sauce
  • 2 tablespoons olive oil
  • 2 lemons – 1 cut in half, 1 zested and juiced
  • 2 teaspoons chopped salt-packed capers
  • 2 tablespoons chopped fresh parsley
  • Kosher salt
  • Freshly ground black pepper

Number of servings: 4


  • Set the grill to medium heat.
  • We’ll cook the pasta first. Fill a large pot with water, season it with salt and let it boil. Add pasta, but cook it 1 to 2 minutes less than the package directions say. You don’t want it well cooked, since you’ll mix it with seafood and cook together in a bit. Take ¼ cup of the pasta water and set it aside, then drain the rest.
  • Now it’s time to prepare seafood. First, pat dry the scallops and shrimps with a paper towel. Brush them with olive oil, then season generously with salt and pepper on both sides.
  • Grill the seafood until grill marks start showing, which will take around 1 minute per side. They will be undercooked, but that’s what we want for now. Set them aside, and put those 2 halves of lemon on the grill, until they get soft and gain a grill mark, which will happen after 5 to 8 minutes. Set them aside too.
  • Get a big saucepan and place it on the grill. Heat the marinara sauce, and once it’s hot, add capers, lemon zest and juice. Put the clams in, and cover the saucepan. In about 5 minutes, the clams will start to open, and that’s your cue. It’s time to add the pasta as well as the pasta water you reserved earlier. Add parsley and shrimps and scallops you just grilled, and toss to coat the pasta. Once it’s coated evenly, the clams have opened and the shrimps and scallops are well cooked, your dish is done. This will take around a minute or two.
  • Serve the linguine with grilled lemon halves.

Grilled Steak Tacos

Tacos are the perfect dish for warm summer evenings. It’s actually one of those dishes you can never go wrong with. Whether you’re tossing a birthday party, organizing a simple friend gathering, or even hosting something formal-ish like an engagement party brunch, tacos are the perfect dish for every occasion. They’re also a great choice of street food, and definitely something you have to try out if you ever visit Mexico.

Another thing we love about tacos is that you can put anything you want in it – ground beef, chicken or even make it vegetarian. Basically, if you like a tortilla, you can make a perfect taco. In this recipe, we’ll use flank steak, which is very lean and flavorful, and it gets even tastier when marinated and prepared on the grill. With tacos, more is less, and you can put only a few garnishes and have an explosion of taste in your mouth.

For tortillas, you have two options: corn and flour. Corn tortillas are lower in fat and calories, and are safe for people with gluten intolerance. On the other hand, flour tortilla is sturdier, and if you like to overfill your tacos with garnishes, then this might be a better option for you.


  • 2 pounds flank steak
  • 3 tablespoons olive oil
  • 2 tablespoon lime juice
  • ½ cup chopped cilantro
  • ¼ teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Corn or flour tortillas


  • Sliced avocados
  • Guacamole
  • Fresh cilantro
  • Red or white onion
  • Mexican cheese

Number of servings: 6


  • Take a large sheet pan and place a steak on it. Use a fork to pierce holes all over the meat. This will allow the marinade to penetrate deep into the steak. Flip it and do the same thing on the other side.
  • Put oil, lime juice, cilantro, garlic, cumin, chili powder, salt pepper and sugar into a bowl and stir it well together. Spray it all over the steak, and then gently rub it in with your hands. Let it rest for around one hour.
  • Preheat the grill to medium-high heat. Brush the grates with olive oil, which will prevent the meat from sticking onto them. Once the grill is well heated, place the steak and cook it for 7 to 10 minutes on each side. Depending on how thick the meat it, it might need a few more minutes to get cooked well.
  • Once the steak is done, remove it from the grill and let it rest for 5 minutes before cutting it. This allows the juices to settle and will make it moist and tasty. Check if the meat is salty enough – if not, sprinkle some more salt over it.
  • For tacos, you’ll want to slice the meat diagonally. Then, place it on a warmed-up tortilla. Top up your favorite garnishes, and the tacos are ready for serving.

Grilled Beef Kebabs

Kebab is probably the most famous Middle Eastern dish in the United States. If you’re eating a kebab in a restaurant it’s usually expected of you to pull the meat and the vegetables from the skewer with a fork. But, if you’re making kebab on your backyard grill, you can simply eat it directly from the skewer. And let me tell you, there’s something so satisfying about eating it that way.

Kebab recipes are usually pretty simple, but most of the time, the best recipes are the simplest ones. The only important thing is to get fresh vegetables and a nice piece of meat, and you have all that takes to make a perfect backyard dinner.



  • ⅓ cup extra virgin olive oil
  • ⅓ cup soy sauce
  • 3 tablespoons red wine vinegar
  • ¼ cup honey
  • 2 minced garlic cloves
  • 1 tablespoon minced fresh ginger
  • Freshly ground black pepper


  • 1 ½ pound top sirloin steak cut into 1½-inch cubes
  • 1 large bell pepper
  • 1 – 2 medium-size red onions
  • ½ pound button mushrooms

Number of servings:  4 to 6


  • For kebabs, we’ll need skewers, obviously. When it comes to red meat, it’s better to use bamboo or wooden skewers instead of metal ones. Metal is a great heat conductor, and it may cause red meat to get overcooked. When it comes to chicken, metal skewers will work great, as they make sure meat is cooked all the way through, but with steak, you might want it done rare or medium-rare.
  • Start by marinating the steak. Mix the oil, soy sauce, vinegar, honey, garlic, ginger and black pepper into a bowl, and then add meat. Cover the bowl and let it sit ina fridge for at least half an hour. It can marinate for a lot longer though, and it would be great if you can leave it to sit overnight.
  • Before grilling, soak the skewers in water for at least half an hour. This way, they won’t burn all the way during the grilling process.
  • Chop mushrooms, onions and pepper into chunks. They should be the same width the meat cubes are. Then, thread them onto double skewers, alternating between meat and vegetables. Double skewers make it easier to flip on the grill. Also, make sure you leave some space between the pieces, as it will allow a more even grilling. If there’s any marinade left, use it to coat kebabs some more.
  • Finally, we’ve home to a grilling part. Preheat the grill to high heat. Place kebabs on the grates, and grill them for 8 to 10 minutes, depending on how well done you like your meat. Turn them occasionally.
  • Once kebabs are done, remove them from the grill and let them rest for 5 minutes before serving.

Easy Grilled Pork Chops

Pork chop is an underrated cut of meat, and that’s probably because it can easily get overcooked and dry, so it makes it easy for you to claim you’re not a pork chop fan. But what if I told you that pork chop can be just as tender and tasty as any other red meat. The only thing you need is a nice marinade. Not to mention that this is a rather inexpensive cut of meat, so in reality, there’s nothing not to love about it.

Depending on your preference, you can choose bone or boneless pork chops. We’d recommend pork chops with bone, since it’s less likely to get dried. Each piece should be at least one inch thick – a thinner piece will cook too quickly, and it won’t get a nice crust. Plus, we like keeping some fat on the edges, since it keeps the pork juicy.


  • 4 1-inch pork chops
  • 4 tablespoons olive oil
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • Kosher salt
  • Freshly ground black pepper

Number of servings: 4


  • To make the marinade, mix olive oil, vinegar, paprika, onion and garlic powder, oregano, salt and pepper into a bowl. Mix until you get a paste. You can make this marinade in advance, since there’s nothing in it that can go bad.
  • Coat both sides of the pork chops with the paste and let it marinate for at least 30 minutes, and anywhere up to 8 hours. This kind of marinade is perfect for lean meat such as pork chop since the vinegar tenderizes the meat, not allowing it to dry out on the grill. You can also brine frozen pork chops. Leave it for a few hours, and they will defrost and marinade, and be ready for grilling.
  • Set the grill on a medium to high heat. If the type of grill you’re using allows you to make two different heat zones, do so. This way you can cook it on a high heat and then finish it on a medium heat zone, so that a nice crust forms.
  • The thickness of your pork chops determines the amount of time they should stay on a grill. If you have a meat probe, stick it in the thickest part of the meat. Pork should be cooked to an internal temperature of 145F – this temperature keeps the meat moist and tender. But generally, it takes around 7 minutes per side until pork chops are done. They will get a nice golden brown color.
  • Remove pork chops from the grill and let them rest for 4 to 5 minutes so that muscles relax and the juice gets evenly distributed throughout the meat. You can serve the meat with sauces like BBQ or Chimichurri.

Grilled Rib Eye Steak with Romaine Marmalade and Watercress

For many people, the ribeye is a favorite type of steak. It gives you a combination of tenderness and strong beefy taste that other cuts of beef don’t. Furthermore, always choose a piece with bone. It gives extra flavor to the meat, and such pieces are always thicker. Thicker steak gives more meat and more flavor. Plus it looks like it came out of a cookbook photo.



  • One 1½ bone-in rib eye chop, about 2 ½ inches thick
  • Extra virgin olive oil
  • Large grain sea salt
  • Cracked pepper
  • French butter


  • 4 bunches organic watercress, stems removed
  • 2 whole leaves romaine lettuce
  • 1 small clove garlic
  • ¼ bunch trimmed fresh cilantro
  • ¼ bunch trimmed fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • Fresh lemon juice
  • Fine sea salt
  • Freshly ground black pepper

Number of servings: 6


  • First, spread the olive oil, salt and pepper on both sides of the steak, generously. Make sure you cover every bit of the meat, then wrap it lightly and place in the fridge, and leave it for up to 12 hours.
  • Once it’s time for cooking, get the grill hot. If you’re using a charcoal grill, you should keep it hot one hour before putting the meat onto it. This is important because by that time hardwood will burn down and glow and your meat is safe from flare ups. If you’re using a gas grill with two independent heat zones, you should get one on high and one on a low-medium setting. While the grill is getting ready, take out the steak from the fridge and leave it at room temperature.
  • After an hour, it’s grilling time. Place the steak in the middle of the grill, and use your tongs to turn it from side to side until sear mark forms. This will take 10 minutes for each side, more or less. After the steak gets the grill marks, move it to a cooler part of the grate, where it should cook for 25 to 30 minutes, until it gets cooked medium-rare.
  • Once the steak is done, place it on a rack which should be above the sheet pan. This way, steak doesn’t sit in its own juices, since the pan catches all drippings. Then, put a decent-sized knob of French butter onto the steak, take a tin foil, gently wrap it around the meat, and let it rest for at least 15 minutes.
  • While the steak is resting, it’s time for making marmalade. Put oil, watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper into a blender. Puree the mixture until it gets smooth. Put it aside.
  • The food is ready for serving. Slice the steak then pour the meat juices from the sheet pan onto them. Place a spoon of marmalade puree on each plate.

Veggie Skewers with Chimichurri Sauce

This is a recipe not only for vegans who love grilling, but also for all vegetable lovers out there. Veggie skewers are great as a main dish but can also work as a side dish to anything. Vegetable skewers are simple, but it doesn’t mean they’re basic. They’re colorful and delicious, and the best thing about them – they’re super healthy. There’s no reason you shouldn’t eat like a champion after your daily workout, and you don’t have to eat something meaty to regain your strength.

If you’re not a fan of some of the vegetables included in the recipe, you can exclude it, or even replace it with some other veggie you like. The great thing about vegetables is that most of them go so well together.



  • ½ pound sweet potato
  • 1½ to 2½ pound baby red potatoes
  • ⅓ pound red bell peppers
  • ⅓ pound yellow bell peppers
  • ⅓ pound red onion
  • ½ pound portobello mushrooms
  • 1 ½ to 2 ½ tablespoon avocado or coconut oil
  • Sea salt
  • Freshly ground black pepper

Chimichurri sauce

  • 5 garlic cloves
  • 3 tablespoon ripe avocado
  • 1 medium serrano pepper
  • 1 cup packed cilantro
  • 1 cup packed flat-leaf parsley
  • ¼ teaspoon salt
  • 3 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon avocado oil
  • Water

Number of servings: 8


  • Let’s start by making Chimichurri sauce. Put garlic, cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil into a food processor. Mix it until you get a smooth texture, scrape down the edges when needed. You’re aiming at semi-thick pourable sauce, so add water when/if needed to get to that consistency. This sauce can last up to 5 days refrigerated.
  • Preheat your grill to medium-high heat.
  • In the meantime, prepare sweet potatoes and red potatoes. Place them into a large pot and fill with water. Let the water boil and leave it until semi-tender – this should take up to 10 minutes. We don’t want them to get cooked all the way through, so they can stay on skewers.
  • Place the vegetables onto the skewers. Make sure you leave enough room at the top and the bottom of the skewers – first, it will be easier to flip, and second, the vegetables won’t fall off. It’s generally a good idea to put the onion on both sides of the skewer, since it’s sturdy and less likely to slide off. Leave a bit of space between the arranged veggies too – this will allow the air and heat to circulate better. Take a high-heat, neutral oil such as avocado or coconut oil, and brush arranged skewers, and then sprinkle some salt and pepper on them.
  • Grill until you see grill marks and the vegetables are cooked well. It should take around 10 to 15 minutes to get tender. If you see that the vegetables are getting a brown color too quickly, move the skewers to the sides of the grill, where the heat is less intense. If you’re using a gas grill with several burners, place one side on lower heat.
  • Once the vegetables are tender, remove the skewers from the grill. Serve with Chimichurri sauce. These are the best when fresh, but you can keep leftover skewers in a fridge for up to 2 days. Just reheat them on the stove before eating.

Final thoughts

As you’ve seen, this list has something for everybody, even the pickiest eaters. Steaks, burgers, veggies, pork, and even pizza! The great thing about these recipes is that they can work for lunch as well as for dinner (and don’t forget the side dishes). Heck, if you want a rib-eye steak for breakfast or smoked chicken rub, then why not? The summer won’t last forever and you should enjoy outside grilling before the weather gets too cold.

Find the difference between barbecuing and grilling and our smoking guide to cover all topics.