When Spring is over, and Summer arrives, it’s time to try the best Summer foods available. Grilled foods are popular in every season and worth trying in Summer. In addition, the best grilling foods are easier to prepare than most people think.
Combine the right ingredients like sauce, marinade, or seasoning, and you have got a delicious dish that you would like to serve every Summer. If you are new to grilling, we have brought plenty of easy and quick-to-grill recipes for your grilling pleasure. Whether you are looking for grilled vegan recipes or grilled chicken, beef, or lamb recipe, you are sure to find some inspiration.
Check out the best grilling foods that are worth trying this Summer.
Honey Chicken and Sweet Potato Kebabs
This is a fantastic recipe for you if you enjoy grilled meat and sweet potatoes. These sweet and sour chicken potato kebabs may be the most amazing taste combination.
Cook till juicy and tender after being tossed in a fragrant spice mixture, then drizzled with a sweet honey glaze. It’s a light lunch in one.
To make these chicken and sweet potato kebabs, you’ll need:
- Sweet potatoes
- Chicken thighs
- Sweet onion
- Apple cider vinegar
- Olive oil
- Red chilli flakes, cumin, paprika, salt, garlic powder, and chilli powder
Boil the sweet potatoes. Cut the potatoes into 1-inch cubes after peeling. Put the ingredients in a small saucepan, cover with water, and heat until boiling.
Set your timer for five minutes after they begin to boil, and cook them until almost done. Transfer the drained liquid to a basin to chill.
Prepare your spice blend, which comprises seven different spices, while the sweet potatoes are cooking. The glaze is next prepared by whisking together honey and apple cider vinegar.
Combine half of the spice mixture with the chicken. Next, toss the sweet potatoes and onions with the remaining spice mixture.
Mince the chicken, sweet potatoes, and onions. To avoid scorching, make sure to soak the skewers in water for at least 30 minutes. Half of the honey glaze should be brushed on the skewers.
Cook for roughly 8 minutes over medium-high direct heat, flipping often. Remove from grill, then apply the remaining glaze with a brush. Before serving, if preferred, garnish with fresh basil to make it one of the best grilling foods this Summer.
Grilled Corn with Husk
Grilled corn with husk is among the best foods to try in the Summer. Butter, Parmesan cheese, and parsley can be used to season the ears of corn if you’ve never grilled it in the husk before. It’s especially excellent. Ensure to soak the corn for a considerable amount of time before grilling it. The kernels are juicy and soft when fresh off the grill and have a great, sweet flavor.
- 4 Corn cobs
- Cold water
To remove the silk, carefully peel aside the corn husks up to 1 inch from the bottom. Twenty minutes of cold water soak followed by draining. Dry the corn by patting it. Spread the parsley-butter mixture over the corn. Corn should be re-husked and tied off with string.
Cook corn, covered, over medium heat for 20–25 minutes, frequently tossing, until tender. Corn cobs are very sensitive to heat. So you need to choose the right grill for perfect grilling.
Strawberry-Cabernet Barbecue Sauce
This ridiculously delicious sauce combines red wine’s deep depth with fresh berries’ acidic sweetness. It takes about 20 minutes to put together and prepare a delicious hot grill Summer recipe. We also have other sauces you can check out, but let’s look at this one.
- Canola oil, one tablespoon
- Kosher salt, diced medium onion, and freshly ground black pepper
- Trimmed and quartered strawberries, four oz. (about 3/4 cup)
- Cabernet Sauvignon, half a cup
- Apple cider vinegar, 1/3 cup
- 1/4 cup of sugar
- 14 cups of ketchup
- Worcestershire sauce, two tablespoons
- Pure maple syrup, one tablespoon
- 1/2 to 1 jalapeno, seeded and diced; 3 garlic cloves
Over medium heat, warm the oil in a medium saucepan—salt and pepper the onion after adding them. Cook for 7 to 9 minutes, stirring periodically, until golden brown. Strawberry and Cabernet Sauvignon are stirred in. Increasing the heat to medium-high, cook for 3 to 4 minutes, or until the berries soften. Add the jalapenos, garlic, vinegar, sugar, ketchup, Worcestershire, and maple syrup. Up to a boil. Reduce heat, and simmer for 8 to 12 minutes, or until slightly thickened. Allow cooling a bit.
Blend the ingredients in a blender (or with an immersion blender in the pan) for 30 seconds or until it is completely smooth. If required, boil for 1 to 2 minutes more to thicken the sauce. Let it cool, and enjoy the recipe after a few minutes.
You can also apply a dry run on the chicken after preparation to add more flavor. Check out how to prepare dry rub for BBQ.
Grilled Eggplant Parmesan
This grilled vegetable eggplant Parmesan is significantly lighter than the fried one, just like the one Grace Parisi’s Calabrian grandmother used to make. It is one of the best vegetarian grilling ideas to try this Summer.
- Olive oil, 1 tbsp
- 1 big, chopped onion
- 1 tiny carrot, cut in half
- 1 thin celery rib, cut in half.
- 1 brand-new rosemary sprig
- 35-ounce can of peeled Italian tomatoes
- Freshly ground pepper and salt
- 3 pounds of trimmed, lengthwise, and thinly sliced Asian eggplants
- 6 ounces of shredded part-skim mozzarella (about 1 3/4 cups)
- Freshly grated Parmesan cheese, 1/4 cup
- 2 tablespoons of freshly chopped basil leaves
Warm 2 teaspoons of the oil in a pan. Add the onion and toss it for three minutes, or until wilted. Then add the carrot, celery, and rosemary to the pot along with the tomatoes and their juices after tying the vegetables together with cotton string. Add a bit of salt and pepper, swirl to break up the tomatoes, and simmer for about 25 minutes, or until the sauce is somewhat reduced. Throw away the package of vegetables.
The sauce can either be put through a food mill or transferred to a food processor and processed to a coarse purée. Add salt and pepper to taste.
Light the grill. Apply the final 1 teaspoon of oil on the grill using a wet paper towel. The eggplants should be salted and grilled for about 12 minutes, flipping once over medium-low heat.
Set the oven to 400 degrees. In an 11 by 8-inch baking pan that is not reactive, spread 1/2 cup of the tomato sauce. One-third of the grilled eggplant should be arranged in the serving dish, followed by one-third of the mozzarella and one tablespoon of Parmesan cheese. Create a second layer by using 1 cup of tomato sauce, 1/3 of the mozzarella and eggplant, and 1/4 cup of Parmesan cheese. Add mozzarella cheese, two tablespoons of Parmesan cheese, sliced eggplant, and the final 1/2 cup of tomato sauce.
Grilled Tuscan Bread Salad
This grilled Toscana bread salad with artichoke hearts, white beans, colorful sweet bell peppers, and a tasty white balsamic dressing is a must-try grilled recipe this Summer. A light toasty char enhances the flavor of grilled colorful bell peppers, sweet onion, and rustic bread. White beans, artichokes, a tonne of fresh, spicy basil, and a straightforward, tasty white balsamic vinaigrette are all added to the dish.
- Sour onion
- Lima beans
- Hearts of artichoke
- Homemade bread
- Leaves of basil
- Balsamic vinegar, white
- Citrus juice
- Olive juice
- Pepper and salt
First, slice the bread roughly one inch thick. Just keep an eye on it while grilling because it will toast more quickly the thinner it is.
Cut peppers into approximately four pieces each, allowing for a larger flat surface area for grilling.
Heat the grill.
Apply salt and oil to the bread and peppers.
The bread should be toasted, and the peppers and onions should still have some crunch from the grill’s heat. Broil vegetables, then set aside to cool.
Prepare the vinaigrette.
This delightfully bright and gently sweet dressing benefits many fragile summer green salads.
Fill your bowl with the drained beans, artichoke hearts, and dressing. Basil leaves that have been torn should be added.
Tear in the toast. This creates uneven edges with crunchy and crusty areas and soaks up the dressing. If you like, you can cut the bread into cubes with a knife. However, it might stay a little more crusty.
Salad should be combined and served right away. This one is enjoyable for hosting supper groups outside. It is simple to put together while having visitors over.
Grilled Mushrooms Panzanella
These Grilled Mushrooms with Tomato are almost a complete meal in itself. This grilled bread and mushroom salad can be one of the best grill ideas for lunch!
- Grill grate canola oil
- 2 pounds of various mushrooms
- Divided four tablespoons of olive oil
- Freshly ground black pepper and kosher salt
- 1 pound and a half of sourdough bread, sliced 1 inch thick
- Two split garlic cloves
- Two anchovy fillets, cut finely
- Sherry vinegar, two tablespoons
- A single medium beefsteak tomato (about 8 ounces)
- 1 bunch trimmed arugula
- One tiny cut rotisserie chicken
Grill to a medium-high temperature. Once hot, clean, and with canola oil, the grill grates.
Combine one tablespoon of olive oil with the mushrooms. Add salt and pepper to taste. Apply one tablespoon of olive oil to the bread. Turning often, grill the bread and mushrooms until the bread is toasted and the mushrooms are soft. Place on a cutting board and massage one garlic clove on the bread. Mushrooms should be fragmented. Slice the bread into pieces.
Grate the last clove of garlic into a basin. Stir in the anchovies, vinegar, and two tablespoons of olive oil. Trim 1/4 inch from the top of the tomato, then coarsely shred it into a bowl up to the skin; discard it. Add salt and pepper to taste. Toss in the arugula, mushrooms, and shredded bread.
On a dish, arrange the arugula mixture. Add the chicken and any extra vinaigrette on the top.
Summer is when most people are ready to grill outdoors on patios and outdoor dining spaces. So, prepare your grills to taste these best grilling recipes this Summer. Choose any recipes, prepare the ingredients, and grill them to enjoy and celebrate their deliciousness.