We all typically know what to grill at a cookout: burgers or hot dogs! But this season, try to think beyond the bun. There is lot more that you can grill – whether it is chicken, the corn on the cob, or the flank steaks. Smoky char-grilled flavor can’t be beat anything, so we’ve collected our most-popular grilled recipes to get you fired up.

Here are 31 things that you can prepare over the grill.

1. Spicy Lemon Garlic Shrimp:

Prepare delicious and tender lemon-garlic shrimp skewers – a party time appetizer for a family dinner.

Ingredients:

• 2 pounds peeled, rinsed and drained shrimp
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 1/4^th cup olive oil
• Lemon wedges
• 2-3 cloves garlic
• 1/4^th cup chopped parsley
• ½ teaspoon fresh-ground pepper
• 1 tablespoon grated lemon peel

Preparation:

1. Mix salt and sugar in a bowl. Add deveined shrimp in the bowl and stir it gently. Cover and let it settle for 1 hour. Rinse the shrimp well and drain excess water.
2. Now add olive oil, garlic, pepper, lemon peel and parsley. Mix it well. Thread the shrimp on wooden skewers, running the skewer through the body, once near the head and once near the tail, making it look like a “C”.
3. Lay the skewers on a barbecue grill. Close the lid. Cook until the shrimp turns bright pink and opaque, but still looks moist in the center of thickest part.
4. Serve with lemon wedges to squeeze over the shrimp.

2. Mediterranean Mixed Grill:

Ingredients:

• Garlic
• Oregano
• Yogurt
• Parsley
• Chicken
• Salt
• Pepper
• Eggplant
• Olive oil
• Tomatoes

Preparation:

1. Preheat the grill to a medium-high. Mix garlic, oregano, parsley and yogurt in a bowl. Meanwhile, toss the chicken with the yogurt mixture, salt and pepper in a separate bowl.
2. Add olive oil in the remaining yogurt mixture and set it aside.
3. Sprinkle some salt and smoked paprika on the eggplant and brush it with some olive oil. Also, brush the bread with olive oil.
4. Now grill the chicken until it is cooked. At the same time, grill the eggplant with the skin side down for about 15 minutes. Continue cooking until tender.
5. Also grill the tomatoes and bread for 2 to 3 minutes.
6. Serve chicken, tomatoes, eggplant and bread along with yogurt sauce. Voila!

3. Grilled Stuffed Jalapenos:

This rich and creamy combination of cheese, bacon and cheddar with the muted spice of grilled jalapeno peppers is a healthy and fresh alternative to the popular fried version.

Ingredients:

• 4 ounces softened cream cheese
• 1 ounce shredded cheddar cheese
• 4 ounces fat-free cream cheese
• 2 center-cut bacon slices
• Kosher salt
• Lime juice
• 2 tablespoons chopped fresh cilantro
• 1 garlic clove (minced)
• 2 tablespoons chopped tomato (seeded)
• 1/4^th cup minced onion
• 14 jalapeno peppers
• Cooking spray

Preparation:

1. Preheat grill to a medium heat.
2. Cook the bacon over medium heat until it’s crispy. Remove the bacon from the pan and drain on a paper towel.
3. Crumble the bacon and combine it with cheese, minced onion, lime juice, garlic and salt. Mix it well.
4. Then divide the cheesy mixture evenly to fill the pepper halves. Place these peppers on a grill rack with the cheese sides up. Coat them with a cooking spray.
5. Combine and let it grill for around 8-10 minutes, or until the cheese mixture turns light brown.
6. Place pepper on a serving plate and sprinkle it with cilantro and tomato. Your dish is ready!

4. Coffee-Rubbed Texas-Style Brisket:

This delicious brisket features a coffee-flavored dry rub that adds a smoky flavour to the meat.

Ingredients:

• 1 tablespoon ground coffee
• 1 tablespoon dark brown sugar
• 1 teaspoon onion powder
• 2 teaspoons ancho chile powder
• 6 cups oak or wood chips
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 flat-cut brisket
• 2 tablespoons smoked paprika

Preparation:

1. Soak wood chips in water for an hour and drain the excess water.
2. Then mix coffee and all the other ingredients in a bowl. Rub the coffee mixture over the dry brisket.
3. Prepare the grill by removing the grill rack. Heat one side to high and leave the other side with no heat.
4. Now pierce the bottom of the aluminium foil several times with a knife and place the pan on the heated side of the grill. Add 1 ½ cups of wood chips to the pan.
5. Again, place another aluminium foil (this time without piercing) on the unheated side of the grill.
6. Add 2 cups of water in the pan and let the chips in it for around 15 minutes. Set the temperature at 225 degrees.
7. Place the grill rack on the grill now and place the pan with the brisket in it on the unheated side.
8. Close the lid and let it cook for around 6 hours.
9. Keep on adding 1 ½ cups wood chips every hour for first four hours, and during remaining 2 hours, cover the pan with aluminium foil.
10. Remove the pan from the grill and let it stand for next 30 minutes. Do not remove the cover.
11. Unwrap the brisket and pour the reserving juices through a sieve into a bag. Let the dripping stand for 10 minutes and seal the bag.
12. Cut the brisket into thin slices across the grain and serve it with juices!

5. Grilled Farmer’s Market Sandwich:

Grilled sandwich with a stack of eggplant, onion and zucchini isn’t just a mouthful but also tastes really well.

Ingredients:

• Eggplant – 8 slices
• Red onion – 2 slices
• 2 tablespoons olive oil
• Salt
• Provolone cheese – 4 slices
• 1/4^th teaspoon black pepper
• Balsamic vinegar- 1 tablespoon
• Basil leaves – 8
• 1 large zucchini
• 4 cibatta bread portions
• 8 slices of tomato
• Cooking spray

Preparation:

1. Preheat the grill to medium heat.
2. Evenly brush 1 tablespoon of olive oil on both sides of the zucchini, eggplant and onion. Sprinkle salt, pepper and rosemary over it.
3. Mix vinegar and oil in a bowl and brush this mixture over the cut sides of the bread.
4. Coat the onion with cooking spray and grill it for 6 minutes on each side over a grill rack. Remove it from the grill and separate it into rings. Next, grill the eggplant and zucchini for 4 minutes on each side. Then cut the zucchini pieces in half crosswise.
5. Next, grill the bread with the cut sides down for 2 minutes.
6. Place a piece of cheese on the bottom half of the bread portion and each of the serving with an eggplant slice, 2 pieces of grilled zucchini, 1 piece cheese, 1 tomato slice and a basil leaf.
7. Place the sandwiches on the grill rack and grill for 2 minutes.

6. Grilled Flank Steak With Almond Pesto:

The almond pesto is a great spread for sandwiches and burgers, or also as a pizza sauce.

Ingredients:

• 1 tablespoon chopped jalapeno pepper
• 2 tablespoons slivered and toasted almonds
• Salt
• 3/4^th cup fresh cilantro
• 1/8^th teaspoon black pepper
• Fresh lime juice
• 1 chopped garlic clove
• Cilantro sprigs (optional)
• Yogurt
• 1 trimmed flank steak

Preparation:

1. Prepare the grill.
2. Mix almonds, cilantro, jalapeno pepper, black pepper, salt and garlic in a blender, and process until they are finely chopped.
3. Add yogurt and lime juice and blend the mixture again.
4. Grill the steak for around 6 minutes on both sides and then cut it diagonally across the grain into thin slices.
5. Serve the grilled steak with almond pesto garnished with cilantro sprigs.

7. Beef Salad With Fresh Mint Dressing:

Ingredients:

For Salad:

• Salt
• Freshly ground black pepper
• ½ cup chopped tomato
• 1 trimmed flank steak
• 2 cups iceberg lettuce
• ½ cup sliced red onion
• 2 cups napa cabbage
• Cooking spray

For Dressing:

• 2 teaspoons sugar
• ½ cup chopped fresh mint
• 1/4^th cup sliced shallots
• 2 tablespoons green onions, chopped
• 1/4^th cup fresh lime juice
• 1 ½ tablespoons fish sauce
• 2 tablespoons chile paste with garlic
• 2 teaspoons finely peeled and chopped lemongrass
• 1/4^th cup chopped cilantro

Preparation:

1. Prepare the grill.
2. For the dressing, combine all the ingredients and stir until the sugar dissolves.
3. To prepare the salad, sprinkle salt and pepper over the steak. Coat the steak with cooking spray and grill each side for 4 minutes.
4. Remove the steak from the grill and place it over a cutting board. Let it stand for 15 minutes and then cut the steak diagonally into thin slices across the grain.
5. Take a large bowl and place the steak, lettuce and remaining ingredients in it. Pour the dressing over the salad and toss well to coat.
6. Serve it immediately.

8. Grilled Chicken Thigh With Roasted Tomato Topping:

Although the full flavored chicken thighs mixed with lemon marinade and tomato mixture taste awesome, you can also use the same preparation with tuna steaks.

While the chicken marinates, roast tomatoes and garnish with fresh parsley.

Ingredients:

For Chicken:

• 8 skinless and boneless chicken thighs
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• 1 tablespoon grated lemon rind
• 1/4^th teaspoon ground black pepper
• 2 minced garlic cloves
• 1 teaspoon olive oil
• Cooking spray

Tomatoes:

• 2 tablespoons freshly chopped parsley
• 2 cups grape tomatoes
• 1 tablespoon capers
• 2 teaspoons olive oil
• 1 tablespoon fresh lemon juice
• 1/8^th teaspoon salt
• 1 teaspoon grated lemon rind
• 1/8^th teaspoon freshly ground black pepper

Preparation:

1. Prepare the grill.
2. For making the chicken, combine lemon juice, olive oil, lemon rind and cloves in a zip-top plastic bag. Add the chicken to the bag and seal it. Let it marinate in the refrigerator for 15 minutes.
3. Remove the chicken from the sealed bag and sprinkle salt and pepper evenly on it. Coat the chicken with a cooking spray and grill each side for around 5 minutes.
4. Next, preheat the oven to 425 degrees.
5. Meanwhile, combine tomatoes and 2 tablespoons oil in a baking dish and toss gently. Bake it for 18 minutes.
6. Serve the chicken with tomato mixture and parsley.

9. Grilled Eggplant With Caramelized Onion:

To prepare this wonderful appetizer at home, all you need to do is broil the eggplant rounds and follow the simple recipe mentioned below!

Ingredients:

• 1 peeled eggplant
• 2 cups finely chopped yellow onion
• Salt
• 1 teaspoon white balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1 cup quartered cherry tomatoes
• 2 cups trimmed arugula
• 1 teaspoon extra virgin oil
• 2 ¾ cups chopped fennel bulb
• 1 tablespoon chopped fresh thyme
• ½ cup crumbled goat cheese
• 1/4^th teaspoon freshly ground black pepper
• Cooking spray

Preparation:

1. Prepare the grill to medium heat.
2. Cut eggplant into 8 thin slices and coat each side with cooking spray; sprinkle salt and pepper. Coat it with cooking spray and grill each side for around 7 minutes.
3. Now heat a non-stick skillet. Add onion and fennel. Sauté for some time until the onions turn light brown.
4. Mix salt, arugula, pepper, oil and vinegar in a bowl and toss gently.
5. Divide this mixture evenly among the serving plates and top each serving with 1 eggplant slice. Top it with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle thyme and basil evenly over the cheese.

10. Mexican Corn:

Mexican corn is the easiest recipe you can make over the grill. It hardly takes 20-25 minutes to cook.

All you need to do is remove the husks of the corn and grill it over a hot grill. Keep on turning it so that it cooks evenly. Mix cilantro, sour cream and mayonnaise in a bowl.

Take another bowl and grate Parmesan cheese in it. Rub the mayonnaise mixture over the warm corn and squeeze lime juice over it along with the grated Parmesan cheese.

Season the corns with chilli powder and serve them hot with extra lime wedges!

11. Pasta With Grilled Italian Vegetables:

These grilled Italian vegetables taste delicious over pasta or any appetizer platter with bread and goat cheese.

Ingredients:

• 4 plum tomatoes
• 1 tablespoon grated lemon rind
• Salt
• 4 cups sliced green onions
• ½ cup sliced fresh basil
• 1 red bell pepper
• 1/4^th cup grated fresh Parmesan cheese
• 1 eggplant
• Zucchini
• 2 tablespoons extra virgin oil
• Cooking spray

Preparation:

1. Sprinkle salt over eggplant slices and toss gently to coat. Cover it and let it stay like that for half an hour. Rinse it with cold water and drain well.
2. Prepare the grill.
3. Place bell paper, zucchini and eggplant on the grill rack and coat it with cooking spray. Grill for 10 minutes, and then add tomatoes and onions and cook for another 5 minutes.
4. Remove tomatoes from the grill, cut them into halves, add the salt, basil, lemon rind and oil in a large bowl.
5. Add vegetable mixture, cheese and pasta; toss well and your dish is ready to serve!

12. Grilled Portobello Mushrooms:

Serve this grilled recipe either as an appetizer or an impressive side dish. Here’s the recipe:

Ingredients:

• Dried rosemary
• 2/3^rd cup chopped plum tomato
• 1 teaspoon olive oil
• 1 crushed garlic clove
• 2 teaspoons low-sodium soy sauce
• 1/4^th cup shredded part-skim mozzarella cheese
• 2 tablespoon fresh lemon juice
• 1/8^th spoon ground black pepper
• 2 teaspoons minced fresh parsley
• Cooking spray

Preparation:

1. Prepare the grill.
2. Mix cheese, oil, pepper, tomato, rosemary and garlic in a bowl.
3. Mix ½ spoon oil, soy sauce and juice and brush the mixture over both sides of the mushroom caps.
4. Place the mushroom caps on the grill rack with the stem sides down and grill for 5 minutes.
5. Add 1/4^th cup of the tomato mixture into each mushroom cap; cover and grill for another 3 minutes and then sprinkle with parsley.

Grilled Portobello Mushroom is ready to serve!

13. Grilled Shrimp Kebabs:

Shrimp, tender and juicy, are a quick pick for any meal. Serve shrimp kebabs with grilled asparagus and mashed sweet potatoes for a complete meal.

Ingredients:

For Kebabs:

• 48 large, peeled and deveined shrimps
• 1 medium red onion
• 32 pieces fresh pineapple
• Cooking spray

For Sauce:

• 1 tablespoon toasted sesame seeds
• 1/4^th low-sodium teriyaki sauce

Preparation:

1. Prepare the grill.
2. For the sauce, mix the sesame seeds and teriyaki sauce in a small bowl.
3. To make kebabs, take the skewers and in each of them, thread 6 shrimps, 1 onion wedge and 4 pineapple chunks. Brush the kebabs with the sauce that you prepared, and put them on the grill rack after coating them with cooking spray.
4. Grill for 8 minutes and the kebabs are ready to eat!

14. Spicy Indian Grilled Chicken With Tomato Chutney:

Here, the tomato chutney is served with spicy grilled chicken. Serve it with wheat pitas and broccoli.

Ingredients:

For Chicken:

• 4 skinless and boneless chicken breasts
• Salt
• 2 teaspoons olive oil
• ½ teaspoon curry powder
• ¼ teaspoon black pepper
• ¼ teaspoon ground cumin
• ½ teaspoon ground coriander
• Cooking spray

For Tomato Chutney:

• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ½ teaspoons olive oil
• 1 cup chopped, seeded tomato
• 1/4^th cup chopped shallots
• 1 minced garlic clove
• 1 teaspoon mustard seeds
• 1/4^th teaspoon minced ginger
• 1 teaspoon minced, seeded serrano chile

Preparation:

1. To prepare tomato chutney, heat oil in a saucepan and add serrano and shallots; cook for 2 minutes.
2. Add ginger and garlic and cook for another 30 seconds.
3. Then add vinegar, sugar, mustard seeds, tomato and salt. Bring to a boil, cover and then simmer the flame for 10 minutes. Uncover and cook until the mixture becomes thick. Set it aside.
4. Prepare the grill.
5. Heat oil in a pan and add coriander, black pepper, cumin and curry. Cook for 1 minute and brush the mixture evenly on both sides of the chicken. Sprinkle salt over the chicken, coat with cooking spray and grill for 5 minutes on each side.
6. Serve chutney with the chicken!

15. Smoky Tomato Salsa:

Smoked tomato jalapeno pepper can make a world of difference to this salsa! Blend it beautifully with garlic and lime and garnish with a cilantro sprig.

Ingredients:

• 1 cup diced red onion
• Salt
• 2 cups wood chips
• 5 plum tomatoes
• 1 tablespoon fresh lime juice
• 3 tablespoons fresh chopped cilantro
• ½ tablespoon dried marjoram or oregano
• 2 minced garlic cloves
• Cooking spray

Preparation:

1. Soak the woodchips in water for an hour and, after that, drain well.
2. Prepare the grill for indirect grilling. Maintain the grill temperature at 200 to 225 degrees.
3. Place the wood chips on hot coal.
4. Use a disposable aluminium foil pan and keep it on the unheated side of the grill.
5. Pour 2-3 cups of water in a pan.
6. Coat the grill rack with cooking spray and place it on the grill. Put tomato and pepper on the grill rack on the unheated side.
7. Close the lid and let it cook for an hour.
8. Remove pepper and tomatoes from the grill.
9. Add lime juice, pepper, tomato, marjoram and garlic in a food processor and process for a minute.
10. Pour the mixture in a bowl. Stir in salt, cilantro and onion.
11. Cover and keep it in refrigerator for an hour before serving.

16. Grilled Gazpacho:

Gazpacho is Spain’s favorite summertime soup and grilling adds smoky dimensions to its flavor. Here is the recipe for the grilled gazpacho:

Ingredients:

• 1 green bell pepper
• 3/4^th teaspoon sea salt
• 1 red bell pepper
• 4 green onions
• 3 tablespoons fresh chopped basil
• 1/4^th teaspoon freshly ground pepper
• 2 tablespoons red wine vinegar
• 1 small red onion
• 1 ½ cups apple or oak wood chips
• 6 ripe tomatoes
• 2 peeled garlic cloves
• 1 slice country-style bread
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped oregano
• Cooking spray

Preparation:

1. Soak the wood chips in water for half an hour and drain the excess water.
2. Prepare the grill and set it to high heat. Place the soaked wood chips on hot coals and heat for 10 minutes.
3. Coat it with cooking spray and place the grill rack on the grill.
4. Chop green onions finely and thread the white parts of the onion onto a skewer. Now thread the red onion quarters and garlic cloves on the skewer and lightly brush them with oil.
5. Place the skewers with vegetables on the grill and grill them for 1 minute on each side.
6. Remove them from the grill and keep them aside.
7. Now grill the breads until darkly toasted.
8. Next, place tomatoes and peppers on the grill and grill them for 2 minutes each.
9. Mix all the grilled vegetables, oil, cucumber and breads in a food processor and process them until it forms a smooth paste.
10. Chill it for an hour, sprinkle with chopped green onions and serve!

17. Grilled Chicken Tacos:

This simply prepared dish is an example of healthy Mexican cooking that includes all Mexican spices and basic salsas. Below is the recipe:

Ingredients:

• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• Low-fat sour cream
• 1 teaspoon chilli powder
• 1 ½ cups thinly sliced green cabbage
• 1 pound skinless and boneless chicken thighs
• 1/4^th cup shredded reduced-fat Monterey Jack cheese
• 12 white corn tortillas
• Cooking spray

Preparation:

1. Prepare the grill.
2. Mix salt, chilli powder, cumin and black pepper in a small bowl and rub this mixture over the chicken.
3. Coat the chicken with cooking spray and place it on the grill rack. Grill for 10 minutes on each side and once cooled, chop it.
4. Heat the tortillas and divide the chicken evenly among the tortillas, and top each of them with 2 tablespoons sliced cabbage and 1 teaspoon cheese.
5. Add sour cream and serve with Pico de Gallo!

18. Grilled King Salmon Steak:

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 cup chopped peeled peach
• 1 tablespoon honey
• 1/4^th teaspoon freshly ground pepper
• 2 tablespoons fresh lime juice
• 3 tablespoons fresh basil leaves
• 1 teaspoon fresh kosher salt
• 3 tablespoons fresh mint leaves
• 1/4^th cup thinly sliced red onion
• 4 wild Alaskan king salmon fillets
• 3/4^th cup quartered cherry tomatoes
• Cooking spray

Preparation:

1. Prepare the grill.
2. Mix the peeled peach, tomatoes, sliced red onion, basil leaves, mint leaves, lemon juice, olive oil and honey in a bowl. You can also add jalapeno, if desired.
3. Sprinkle salt over the mixture and gently toss it.
4. Sprinkle the fillets evenly with ¾ teaspoon salt and black pepper.
5. Coat the fillets with cooking spray and grill for 10 minutes and serve with salsa!

19. Grilled Lamb Chops:

Add a summer flavor to lamb chops by serving them with zucchini and yellow squash by following this simple recipe:

Ingredients:

• 1 ½ teaspoons sherry vinegar
• 6 lamb loin chops, trimmed
• 2 peeled garlic cloves
• 3 medium yellow squash
• Crushed red pepper
• 1 teaspoon fresh oregano leaves
• ½ cup fresh flat parsley leaves
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 3 medium zucchini
• 1 teaspoon freshly ground black pepper
• 3 medium yellow squash
• Cooking spray

Preparation:

1. Boil 2 cups of water in a small saucepan. Add garlic and simmer for 3 minutes.
2. Remove garlic from the water and let it cool for some time.
3. Coarsely chop the garlic.
4. Place chopped garlic, ½ cup parsley, 2 spoons oil, shallots, red pepper, salt and black pepper in a food processor and process it until smooth.
5. Preheat the oven to 450°.
6. Prepare the grill to medium heat.
7. Mix zucchini, squash and a tablespoon of oil in a bowl and toss it well.
8. Take a baking sheet and arrange a layer of zucchini and squash over it.
9. Sprinkle salt and black pepper over it and bake it for 16 minutes at 450°.
10. Coat the lamb with cooking spray and sprinkle the remaining salt and pepper over it.
11. Grill each side for 5 minutes.
12. Meanwhile, divide zucchini and squash evenly in serving plates.
13. Top each serving with a lamb chop and 1 ½ teaspoon parsley puree!

20. Grilled Cuban Sandwich:

Citrus-laced mojo adds a great flavor to this Latin classic sandwich.

Ingredients:

• 8 ounces pork tenderloins
• 6 garlic cloves, minced
• ½ cup minced onion
• 3/4^th cup fresh orange juice
• 3 tablespoons extra virgin oil
• ½ cup finely chopped dill pickle
• 4 pieces of Cuban bread
• 4 slices reduced-fat Swiss cheese
• 2 tablespoons fresh lime juice
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• 8 thin slices deli less-sodium ham
• 1 cup baby spinach
• 2 tablespoons prepared mustard
• Cooking spray

Preparation:

1. Heat 3 tablespoons oil over medium heat in a small skillet.
2. Add pepper, oregano, minced garlic, onion and salt and sauté for 3 minutes.
3. Remove from heat and stir it in lime and orange juice.
4. Cover and refrigerate 2 tablespoons of the juice mixture. Combine the remaining mixture and pork in a large zip-top bag and seal it. Keep it in the refrigerator overnight or at least for 4 to 5 hours.
5. Prepare the grill and set it to medium-high heat.
6. Discard the marinade by removing the pork from the bag. Coat it with cooking spray and grill each side for 15 minutes.
7. Remove the pork from the grill and cover it loosely with aluminium foil. After 10 minutes, remove the foil and cut the pork into 16 thin slices.
8. Now take the reserved juice and mix it with pickles, mustard and oil in a small bowl and stir it well.
9. Spread 2 teaspoons of the pickle mixture over the cut-side of each bread. Arrange 4 slices of pork, 1 cheese slice, 2 ham slices and 1/4^th cup of sandwich on the bottom half of each bread piece and cover it up with the top halves.
10. Heat a grill pan at medium-high heat and coat it with cooking spray. Add the sandwiches to the pan and flatten them by placing a cast-iron over them.
11. Leave the skillet on and cook for 4 minutes on each side, until the cheese melts.

The sandwich is ready to serve!

21. Grilled Pizza With Asparagus And Caramelized Onion Topping:

For an extraordinary first course, offer your guests a wedge of this veggie pizza with the flavor of smoky grill.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 cups asparagus
• Salt
• 1/4^th teaspoon freshly ground black pepper
• 2 cups sliced onion
• 1 tablespoon thinly sliced, sun-dried tomatoes
• 1 ½ teaspoons fresh oregano leaves
• 3/4^th cup shredded fontina cheese
• 1 portion fresh pizza dough

Preparation:

1. Prepare the grill.
2. Heat 2 teaspoons of oil in a large skillet. Add onion slices to it and sauté for 5 minutes. Reduce the heat and cook for another 5 minutes until it turns light brown.
3. Add asparagus to the pan and cook until it turns crisp. Add salt and tomato.
4. Roll the pizza dough into a 12-inch circle and brush each side of it with oil.
5. Place this dough on the grill rack and grill for 2 minutes. Reduce the heat and turn over the dough.
6. Arrange the above prepared mixture over the crust and sprinkle lot of cheese.
7. Cover and grill it until the cheese melts. Remove the pizza from the grill and sprinkle pepper and oregano over it!

22. Halibut With Grilled Tomato:

Ingredients:

• 2 ½ spoons extra virgin olive oil
• 4 halibut fillets
• 2 tablespoons sliced fresh basil
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon fresh lemon juice
• 1 tablespoon chopped fresh oregano
• 1 minced garlic clove
• 1 beefsteak tomato
• Salt
• 1 ½ tablespoons finely chopped shallots
• Cooking spray

Preparation:

1. Prepare the grill.
2. Brush olive oil over the cut sides of the tomato. Sprinkle salt and pepper; cover and grill for 8 minutes.
3. Once the tomato cools down, peel and chop the tomatoes.
4. Mix salt, pepper, oil, basil and other ingredients with the tomato and toss gently.
5. Brush the fillets evenly with oil and sprinkle salt and pepper evenly.
6. Place the fillets on the grill rack and coat them with cooking spray.
7. Grill for 5 minutes, turn, and then grill for another 3 minutes.
8. Serve with tomato sauce!

23. Grilled Bone-In Bison Steaks With Crisped Potatoes:

Add a minor twist to the classic steak and crisped potatoes and enjoy the same classic flavors!

Ingredients:

• Kosher salt
• Olive oil
• Chopped fresh parsley
• 2 tablespoons apple cider vinegar
• Fingerling potatoes
• 12 thick-cut, bone-in bison
• Freshly ground pepper
• Nasturtium Chimichurri Sauce

Ingredients For Nasturtium Chimichurri Sauce:

• 2 cloves garlic
• Italian parsley
• 3 tablespoons lemon juice
• 1 teaspoon capers
• Mint leaves
• Nasturtium leaves
• Extra virgin oil

Preparation:

1. Prepare the grill.
2. Rub olive oil, salt and pepper over the steaks, and then transfer to a baking sheet and set aside.
3. Heat oil in a large skillet and add boiled potatoes to it. Cook for 8 to 10 minutes until it turns golden brown.
4. Remove from the heat and add apple cider vinegar, salt and pepper for taste.
5. Sprinkle some parsley over it and stir to combine.
6. Meanwhile, grill the steaks until grill marks develop over the meat for 6 to 8 minutes.
7. Arrange potatoes on a serving plate and top them with steaks. Add chimichurri sauce over each steak and sprinkle salt over it. Serve it immediately!

For preparing Nasturtium Chimichurri Sauce,

1. Add all the ingredients mentioned above in a bowl of a food processor and pulse until the herbs are chopped finely.
2. Slowly pour olive oil, vinegar and lime juice in the food processor, with low flame.
3. Add some salt and pepper for taste and stir continuously to combine.

24. Grilled Lobster Tail With Nectarine-Lime Sauce:

This simple dish is sure to impress the guests at your home. Perfectly grilled lobster with sweet and spicy sauce adds complete flavor to the main dish serving. Here’s the recipe:

Ingredients:

• Lime juice
• 4 lobster tails
• 2 tablespoons extra virgin olive oil
• 1 scallion
• Sea salt
• 1/4^th teaspoon finely minced seeded habanero pepper
• 2 nectarines

Preparation:

1. Puree the nectarines, lime juice, olive oil, salt, pepper and scallion in a food processor.
2. Transfer it to a medium-sized bowl and set it aside.
3. Prepare the grill.
4. Meanwhile, whisk lime juice, salt and olive oil together in a small bowl.
5. Split the lobster tails, remove the membrane and brush the meat with lime-oil glaze.
6. Place the lobsters on the grill and roast for 5 minutes. Grill until the meat is opaque and cooked.
7. Transfer it to a platter and garnish with lime wedges. Serve with nectarine sauce!

25. Grilled Pork Chops With Apricots:

This simple and tangy recipe just livens up the pork chops and is perfect for dinners.

Ingredients:

• Olive oil
• Dark brown sugar
• 1 teaspoon dried sage
• 6 apricots
• Half teaspoon lime zest
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro
• Freshly ground pepper
• 1 tablespoon garlic powder
• Salt
• 1 tablespoon honey
• 1 small red onion
• 4 double-cut, bone-in pork loin chops

Preparation:

1. Stir oil, garlic powder, brown sugar, salt, pepper, garlic powder and sage in a bowl.
2. Rub this mixture on each side of the chops.
3. Place the chops in a plastic bag and refrigerate it overnight, or for 3 hours.
4. Take a medium pan and heat oil in it. Add onion and sauté for 2 to 3 minutes.
5. Add honey, lime juice and apricots and sauté for another minute on a low flame.
6. Remove the bowl from the flame and add lime zest and cilantro. Stir well and set it aside.
7. Preheat the grill to medium heat. Grill the chops for 12 to 15 minutes per side.
8. Once it is cooked, transfer the chops to a clean plate and cover it with foil. Keep it for 5 minutes and then serve it with an apricot topping!

26. Grilled Scallops:

Add a kick of chili glaze to the skewered seafood and enjoy the caramelized flavour!

Ingredients:

• 2 large sea scallops
• Salt
• Pepper
• Maya Kaimal’s Mango Chili Glaze
• Bamboo skewers

Preparation:

1. Prepare the grill.
2. Soak the skewers in water for 10 to 15 minutes.
3. Season the scallops with pepper and salt, and thread on the skewers.
4. Brush the scallops with Maya Kaimal’s Mango Chili Glaze and grill them for 3 to 5 minutes, until the grill marks form over them.
5. Remove from the heat, brush with glaze again and serve it hot!

27. Grilled Coleslaw With Buttermilk:

Ingredients:

• 1 teaspoon celery seeds
• Salt
• 1 green cabbage
• Mayonnaise
• Buttermilk
• 1 pinch cayenne pepper
• 1 small red onion
• Radish
• Half teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar
• Dry mustard

Preparation:

1. Mix carrot, radish, cabbage and onion in a large bowl.
2. Mix the remaining ingredients in another bowl. Add the cabbage mixture to it and toss gently.
3. Cover and refrigerate for at least an hour before serving.

28. Spicy Fish Grilled In Banana Leaves:

It is an Asian-inspired dish that serves the flavor from a blanket of banana leaf. Here is a spicy and succulent fish recipe for your outdoor party.

Ingredients:

• 1 whole fish
• 2 tablespoons lime juice
• 3 cloves of garlic
• Torn basil leaves
• Salt
• Brown sugar
• 2 tablespoons ginger
• Lime zest
• Coarse ground pepper
• Lime juice
• 2 large banana leaves
• 3 tablespoons roasted chilli paste

Preparation:

1. Prepare the grill.
2. Take a small bowl and mix pepper, lime juice, zest, ginger, garlic, sugar and salt.
3. Cut a 2-inch slit on each side of the fish and spread the above paste inside the cavity, and over the entire surface of the skin.
4. Place basil on the banana leaves and then the fish over it. Sprinkle the remaining basil over the fish and wrap the leaves around the fish tightly. Secure it with a string and grill for 20 minutes.
5. Unwrap the fish and serve hot!

29. Mexican Grilled Chicken, Mushroom And Fig Salad:

This grilled chicken, mushroom and fig salad reflects the season’s exuberance with a mix of sweet, smoky and earthy flavours. Its preparation is also very simple!

Ingredients:

• Olive oil
• Fresh lemon juice
• Salt
• 2 cups mixed mushrooms
• Boneless and skinless chicken breasts
• 1 clove garlic
• Fresh ground pepper
• 4 slice prosciutto
• 4 fresh figs
• 1 tablespoon chopped fresh oregano

Preparation:

1. Mix lemon juice, salt, pepper, oregano, garlic and oil in a shallow dish and then add chicken, prosciutto and fig and marinate for about half an hour.
2. Prepare the grill.
3. Grill the chicken for 5 minutes on each side. Remove it from the grill and slice the chicken pieces into 1-inch thick pieces.
4. Grill the mushrooms until they turn brown. Remove them from the grill and cut into half or quarter each.
5. Next, grill the figs for a minute and prosciutto for 30 seconds on each side. Cut them into slices.
6. Distribute the grilled ingredients in serving plates and serve immediately!

30. Grilled Sweet Potato:

It offers a healthy alternative to fried russets. Give it a try tonight with a spicy main dish like Thai Chicken!

Ingredients:

Ginger – Peach Ketchup:

• 1 teaspoon soy sauce
• Ketchup
• Lemon juice
• 2 teaspoons grated ginger
• 1 peach

Sweet-Potato Fries:

• 2 large sweet potatoes
• 4 cloves garlic
• Freshly ground pepper
• Olive oil
• Chopped fresh parsley
• Sea salt

Creamy Scallion Dip:

• Mayonnaise
• 2 teaspoons Dijon mustard
• 3 tablespoons sliced scallions
• 1 teaspoon Worcestershire sauce

Preparation:

1. Toss the sweet potatoes, garlic, salt, olive oil and pepper in a large bowl.
2. Cover the bowl with a plastic wrap and let it marinate for 2 hours.
3. Heat the grill to medium and grill the sweet potatoes until tender for around 8 to 10 minutes.
4. Serve hot with dipping sauces.
5. To prepare Ginger-Peach ketchup, simmer ketchup, peach, ginger, lemon juice and soy sauce for 10 minutes and then serve!
6. For preparing Creamy Scallion Dip, mix all the ingredients in a bowl and serve fresh!

31. Grilled Succotash:

This satisfying grilled succotash takes the advantage of fresh seasonal produce such as lima beans, tomatoes, basil and corn.

Ingredients:

• Freshly ground pepper
• Olive oil
• Salt
• 6 ears corn
• 3 tablespoons roughly chopped basil
• Fresh baby lima beans

Preparation:

1. Boil water in a pan, add a tablespoon of salt and lima beans; cook for 3 minutes and drain the water.
2. Prepare the grill.
3. Rub 2 tablespoons of olive oil on the corn and place them on one side of the grill. Grill the corn for around 12 to 15 minutes. Turn them frequently.
4. Meanwhile, toss the tomatoes with a tablespoon of oil and place it in opposite side of the grill. Grill for 5 minutes.
5. Remove the tomatoes and corn from the grill and let them cool for some time. Cut the kernels from the cob and tomatoes into half portions.
6. Heat oil in a large skillet and add reserved beans, tomatoes, chopped basil and corn, and cook for 4 to 5 minutes.
7. Season with salt and pepper and garnish with basil leaves. Ta-dah! Serve the dish!

Have fun with these easy grilled recipes and serve it with any toppings that you prefer!

The post 31 Delicious Things To Grill Other Than A Burger appeared first on STYLECRAZE.

by Jyotsana rao via STYLECRAZE