30+ Mouthwetring Spring Grilled Recipes to Try This Season

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As winter gives way to spring, there’s no better way to embrace the change in seasons than with delicious grilled recipes that capture the essence of freshness and outdoor dining.

Whether you’re firing up the grill for a weekend gathering or simply enjoying a quiet evening on the patio, these spring-inspired dishes are sure to elevate your culinary experience.

From vibrant vegetables to succulent meats and tantalizing marinades, let’s explore a variety of grilled recipes that celebrate the flavors of spring.

30+ Mouthwetring Spring Grilled Recipes to Try This Season

With these enticing spring grilled recipes, you’re all set to make the most of the season’s bounty and enjoy meals that highlight the freshness of spring produce.

Whether you prefer classic BBQ favorites with a spring twist or experimental dishes that explore new flavors, grilling offers endless possibilities.

Gather your ingredients, fire up the grill, and savor the taste of spring with every bite.

Grilled Lemon Herb Chicken with Asparagus

This grilled chicken dish is the perfect keto lunch option for a fresh spring meal. With a zesty lemon marinade, combined with fragrant herbs like rosemary and thyme, the chicken is juicy and flavorful. Paired with tender asparagus spears, this meal is not only low-carb but also high in protein, making it ideal for a light and satisfying lunch.

Ingredients:

4 boneless, skinless chicken breasts
1 bunch of asparagus, trimmed
3 tbsp olive oil

Zest and juice of 1 lemon
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped
Salt and pepper, to taste

Instructions:

In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
Place chicken breasts in a resealable bag or shallow dish, pour marinade over, and let it marinate for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat. While the grill is heating, drizzle the asparagus with olive oil and season with salt and pepper.

Grill chicken breasts for 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F/75°C).
At the same time, grill the asparagus for 3-4 minutes per side, until tender and slightly charred.
Serve the grilled chicken alongside the asparagus, garnished with fresh herbs.

This grilled lemon herb chicken with asparagus offers a delicious and nutritious low-carb lunch that’s perfect for a spring day. The tangy lemon and aromatic herbs bring out the best in the tender chicken, while the asparagus adds a delightful crunch. This recipe is packed with protein, vitamins, and healthy fats, making it an excellent choice for a light, yet filling, keto meal.

grilled Zucchini and Halloumi Skewers

These grilled zucchini and halloumi skewers are a vegetarian, keto-friendly option that’s both satisfying and vibrant. The combination of smoky grilled zucchini with the salty, crispy halloumi is a match made in heaven. Drizzled with a refreshing yogurt-based sauce, this dish is a fresh and flavorful lunch that aligns with your low-carb goals.

Ingredients:

2 medium zucchinis, sliced into rounds
1 block of halloumi cheese, cut into cubes
1 tbsp olive oil

1 tsp dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

For the sauce:

½ cup full-fat Greek yogurt
1 tbsp lemon juice

1 tbsp olive oil
1 tbsp fresh dill, chopped
Salt and pepper, to taste

Instructions:

Preheat the grill to medium heat.
In a bowl, toss the zucchini slices and halloumi cubes with olive oil, oregano, salt, and pepper.

Thread the zucchini slices and halloumi cubes onto skewers, alternating between the two.
Grill the skewers for 3-4 minutes on each side, until the zucchini is tender and the halloumi is golden and slightly crispy.
While grilling, mix the yogurt, lemon juice, olive oil, dill, salt, and pepper in a bowl to make the sauce.

These grilled zucchini and halloumi skewers are a delicious keto lunch option that’s full of flavor and texture. The zucchini offers a mild, slightly smoky taste, while the halloumi cheese brings a satisfying, salty crunch. The cooling yogurt sauce perfectly complements the grilled vegetables and cheese, making it an incredibly refreshing and healthy dish for a warm spring day.

Grilled Salmon with Avocado Salsa

This grilled salmon with avocado salsa is a light yet indulgent keto lunch packed with healthy fats and proteins. The salmon is perfectly grilled to crispy edges while remaining juicy inside. Paired with a creamy, zesty avocado salsa made from fresh tomatoes, lime, and cilantro, this dish offers a burst of flavors and textures that are simply irresistible.

Ingredients:

4 salmon fillets
1 tbsp olive oil
1 tbsp fresh lemon juice

Salt and pepper, to taste

For the avocado salsa:

2 ripe avocados, diced

1 medium tomato, diced
¼ cup red onion, finely chopped
2 tbsp cilantro, chopped

Juice of 1 lime
Salt and pepper, to taste

Instructions:

Preheat the grill to medium-high heat.
Brush the salmon fillets with olive oil, lemon juice, salt, and pepper.
Grill the salmon for 4-5 minutes on each side or until cooked to your desired doneness.

While the salmon is grilling, prepare the avocado salsa by combining diced avocados, tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.
Once the salmon is done, serve with a generous topping of the avocado salsa.

This grilled salmon with avocado salsa is a vibrant and fulfilling keto lunch that’s perfect for spring. The richness of the salmon combined with the creamy avocado salsa provides a satisfying and nutritious meal full of omega-3s, healthy fats, and antioxidants. It’s light yet filling, making it a perfect choice for those following a low-carb lifestyle.

Grilled Shrimp with Garlic Butter and Spinach Salad

These succulent grilled shrimp, drenched in garlic butter, are a flavorful and quick keto lunch. Served over a bed of fresh spinach, this dish combines the richness of the shrimp with the freshness of the spinach, creating a light yet satisfying meal. It’s the perfect balance of protein and healthy fats, packed with nutrients.

Ingredients:

1 lb large shrimp, peeled and deveined

3 tbsp butter, melted
3 garlic cloves, minced
1 tbsp lemon juice

1 tsp smoked paprika
Salt and pepper, to taste
4 cups fresh spinach leaves

Instructions:

Preheat the grill to medium-high heat.
In a bowl, combine the melted butter, garlic, lemon juice, paprika, salt, and pepper.

Toss the shrimp in the garlic butter mixture until evenly coated.
Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
While grilling, toss the spinach leaves with olive oil, salt, and pepper.

Serve the grilled shrimp on top of the spinach salad, drizzling any remaining garlic butter over the top.

Grilled shrimp with garlic butter and spinach salad is a light yet indulgent spring lunch option. The juicy shrimp, full of flavor from the garlic butter and paprika, pair beautifully with the crisp spinach. This dish is low in carbs but high in protein, making it a perfect keto choice for a healthy and delicious lunch.

Grilled Pork Chops with Cauliflower Mash

These grilled pork chops are tender and flavorful, enhanced by a smoky char from the grill. Served alongside creamy cauliflower mash, this dish is a satisfying, keto-friendly alternative to traditional mashed potatoes. It’s a hearty, low-carb lunch that delivers on both flavor and comfort.

Ingredients:

4 bone-in pork chops
2 tbsp olive oil

1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste

1 head of cauliflower, cut into florets
2 tbsp butter
½ cup heavy cream

Instructions:

Preheat the grill to medium-high heat.
Rub the pork chops with olive oil, garlic powder, onion powder, salt, and pepper.

Grill the pork chops for 5-6 minutes on each side or until cooked to an internal temperature of 145°F (63°C).
Meanwhile, steam the cauliflower florets until tender, about 8-10 minutes.
Mash the steamed cauliflower with butter, heavy cream, salt, and pepper until smooth and creamy.

Serve the grilled pork chops with a generous side of cauliflower mash.

Grilled pork chops with cauliflower mash is a hearty and satisfying keto meal that’s perfect for spring. The tender ork chops, with their smoky grill flavor, are complemented perfectly by the rich, creamy cauliflower mash. This dish is a great choice for anyone looking to enjoy comfort food while staying within their low-carb goals.

Grilled Chicken and Avocado Lettuce Wraps

These grilled chicken and avocado lettuce wraps are a light, refreshing lunch option for a low-carb, keto-friendly diet. The grilled chicken is seasoned with smoky spices, while the creamy avocado provides a healthy fat boost. Wrapped in crisp lettuce leaves, this dish is a fun and nutritious alternative to sandwiches.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil

1 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste

1 ripe avocado, sliced
8 large lettuce leaves (such as Romaine or Butterhead)
1 tbsp lime juice

Instructions:

Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.

Grill the chicken for 5-7 minutes per side, or until cooked through (internal temperature should reach 165°F/75°C).
Slice the grilled chicken into strips.
To assemble, place a few slices of chicken and avocado on each lettuce leaf. Drizzle with lime juice.

Roll up the lettuce leaves and serve as wraps.

These grilled chicken and avocado lettuce wraps are a refreshing, low-carb lunch option. The combination of smoky grilled chicken and creamy avocado, all wrapped in crisp lettuce, is both flavorful and satisfying. This dish is perfect for anyone looking to keep their keto meals light, fresh, and enjoyable.

Grilled Eggplant and Tomato Skewers with Feta Cheese

These grilled eggplant and tomato skewers, topped with crumbled feta cheese, make a simple and tasty low-carb meal for spring. The smoky eggplant and juicy tomatoes pair perfectly with the salty, tangy feta, creating a flavorful, Mediterranean-inspired dish. It’s an easy-to-make, keto-friendly lunch that’s both delicious and nutritious.

Ingredients:

2 medium eggplants, cut into cubes
1 pint cherry tomatoes

½ cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp balsamic vinegar

1 tsp dried oregano
Salt and pepper, to taste

Instructions:

Preheat the grill to medium heat.
In a bowl, toss the eggplant cubes and cherry tomatoes with olive oil, balsamic vinegar, oregano, salt, and pepper.
Thread the eggplant and tomatoes onto skewers, alternating between the two.

Grill the skewers for 4-5 minutes per side until the eggplant is tender and slightly charred.
Once grilled, remove the skewers and sprinkle with crumbled feta cheese before serving.

Grilled eggplant and tomato skewers with feta cheese are a perfect spring lunch for those following a keto diet. The smoky eggplant, sweet tomatoes, and tangy feta make for a wonderfully balanced dish. This meal is light, flavorful, and full of healthy fats, making it a great choice for anyone looking for a low-carb, plant-forward option.

Grilled Steak with Cilantro Lime Cauliflower Rice

This grilled steak with cilantro lime cauliflower rice is a flavorful and satisfying low-carb lunch. The tender steak is perfectly grilled and served with cauliflower rice that’s bursting with fresh cilantro and lime. It’s an excellent option for anyone craving a hearty and nutritious meal while sticking to their keto diet.

Ingredients:

2 ribeye steaks (or your favorite cut)

1 tbsp olive oil
Salt and pepper, to taste
1 medium cauliflower head, grated into rice-sized pieces

2 tbsp butter
Juice of 1 lime
2 tbsp fresh cilantro, chopped

Instructions:

Preheat the grill to high heat.
Rub the steaks with olive oil, salt, and pepper.

Grill the steaks for about 4-5 minutes per side, or until desired doneness (use a meat thermometer for accuracy).
While the steak is grilling, sauté the grated cauliflower rice in butter over medium heat for about 5-7 minutes, until tender.
Stir in lime juice and chopped cilantro into the cauliflower rice and season with salt and pepper.

Serve the grilled steak with the cilantro lime cauliflower rice on the side.

Grilled steak with cilantro lime cauliflower rice is a robust and flavorful keto lunch that combines juicy steak with a fresh, zesty cauliflower rice. The steak provides plenty of protein and healthy fats, while the cauliflower rice adds a light, low-carb alternative to traditional sides. This dish is a great option for those looking to enjoy a filling and flavorful low-carb meal.

rilled Chicken Caesar Salad

A classic Caesar salad gets a keto makeover with grilled chicken. This low-carb dish features grilled chicken breast over a bed of crisp Romaine lettuce, tossed with a creamy Caesar dressing and topped with crunchy Parmesan crisps. It’s a light yet satisfying lunch, offering a rich taste without the carbs.

Ingredients:

2 boneless, skinless chicken breasts
4 cups Romaine lettuce, chopped

2 tbsp olive oil
Salt and pepper, to taste
¼ cup Parmesan cheese, shredded
2 tbsp Caesar dressing (look for a low-carb version or make your own)

Instructions:

Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper.
Grill the chicken for 5-7 minutes per side, or until cooked through (165°F/75°C internal temperature).
While grilling, prepare the salad by chopping the Romaine lettuce and placing it in a bowl.
Once the chicken is done, slice it and place it on top of the lettuce.
Drizzle with Caesar dressing and sprinkle with Parmesan cheese.

Grilled chicken Caesar salad is a delicious and refreshing low-carb meal that’s perfect for spring. The tender, smoky grilled chicken pairs perfectly with the creamy Caesar dressing, while the Parmesan adds a rich, savory touch. This dish is keto-friendly, satisfying, and a great choice for anyone seeking a nutritious, light lunch.

Grilled Beef and Vegetable Kebabs

These grilled beef and vegetable kebabs are a fun and flavorful way to enjoy a low-carb lunch. The tender beef chunks are marinated in a zesty seasoning mix, paired with a colorful array of grilled vegetables. This dish is not only delicious but also packed with protein, fiber, and healthy fats, making it an excellent keto-friendly option for a spring lunch.

Ingredients:

1 lb beef sirloin, cut into 1-inch cubes
1 bell pepper, cut into chunks
1 zucchini, sliced
1 red onion, cut into chunks
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper, to taste

Instructions:

Preheat the grill to medium-high heat.
In a bowl, combine olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Toss the beef cubes in the marinade and let sit for 30 minutes.
Thread the beef, bell pepper, zucchini, and onion onto skewers, alternating between meat and vegetables.
Grill the kebabs for 4-5 minutes on each side or until the beef is cooked to your desired doneness and the vegetables are tender.
Serve the kebabs hot, with a side of your favorite keto-friendly dip or sauce.

Grilled beef and vegetable kebabs are a great low-carb, keto-friendly lunch that’s packed with protein and fiber. The marinated beef, paired with smoky grilled vegetables, creates a vibrant and satisfying dish perfect for a spring meal. It’s a fun, customizable recipe that can be enjoyed at a backyard barbecue or as a healthy weeknight dinner.

Grilled Chicken with Roasted Bell Pepper Salad

Grilled chicken paired with a roasted bell pepper salad is a light and refreshing keto lunch that’s full of flavor. The smoky grilled chicken complements the sweet, charred bell peppers, and the addition of fresh herbs and a tangy dressing makes this dish a satisfying, low-carb meal. It’s perfect for those looking for a healthy lunch option that’s easy to prepare and packed with nutrients.

Ingredients:

2 boneless, skinless chicken breasts
3 bell peppers (any color), halved and seeded
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp red wine vinegar

Instructions:

Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill the chicken for 5-7 minutes on each side, or until cooked through.
Place the bell pepper halves on the grill, cut-side down, and grill for 4-5 minutes per side, until charred and softened.
Once the chicken and peppers are done, slice the chicken and chop the roasted bell peppers.
Toss the grilled chicken, bell peppers, fresh parsley, and red wine vinegar in a bowl and season with additional salt and pepper to taste.
Serve the grilled chicken with the roasted bell pepper salad on the side.

Grilled chicken with roasted bell pepper salad is a perfect light keto lunch for spring. The smoky, tender chicken paired with the charred sweetness of the peppers makes this dish a delicious and satisfying meal. The fresh herbs and tangy vinegar add brightness, making it a balanced, flavorful, and low-carb meal for any occasion.

Grilled Turkey Burgers with Avocado Salsa

Grilled turkey burgers topped with fresh avocado salsa provide a keto-friendly alternative to traditional burgers. The lean turkey is seasoned perfectly and grilled to juicy perfection, while the creamy avocado salsa adds a refreshing, flavorful contrast. Wrapped in lettuce leaves instead of a bun, these burgers are a healthy and low-carb lunch option.

Ingredients:

1 lb ground turkey
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 ripe avocado, diced
1 small tomato, diced
1 tbsp cilantro, chopped
1 tbsp lime juice
4 large lettuce leaves (for wrapping)

Instructions:

Preheat the grill to medium-high heat.
In a bowl, mix the ground turkey, olive oil, garlic powder, onion powder, salt, and pepper.
Form the turkey mixture into 4 patties.
Grill the turkey patties for 5-6 minutes per side or until cooked through (internal temperature of 165°F/75°C).
While the burgers are grilling, prepare the avocado salsa by mixing the diced avocado, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
Once the turkey burgers are cooked, serve each burger wrapped in a lettuce leaf and topped with the avocado salsa.

Grilled turkey burgers with avocado salsa are a light and satisfying keto lunch, offering the perfect balance of lean protein and healthy fats. The turkey burgers are juicy and flavorful, while the avocado salsa adds a creamy, tangy kick. This dish is a great low-carb alternative to a traditional burger, making it an ideal meal for anyone on a keto diet.

Grilled Shrimp Tacos with Cabbage Slaw

These grilled shrimp tacos with cabbage slaw offer a keto-friendly twist on a classic favorite. The grilled shrimp is flavorful and juicy, while the crunchy cabbage slaw adds texture and freshness. Wrapped in low-carb tortillas or lettuce leaves, these shrimp tacos are a fun and satisfying lunch option that’s perfect for a spring day.

Ingredients:

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
Salt and pepper, to taste
2 cups shredded cabbage
1 tbsp apple cider vinegar
1 tbsp mayonnaise
1 tbsp lime juice
4 low-carb tortillas or large lettuce leaves (for wrapping)

Instructions:

Preheat the grill to medium-high heat.
Toss the shrimp in olive oil, chili powder, cumin, salt, and pepper.
Grill the shrimp for 2-3 minutes per side until pink and cooked through.
While the shrimp is grilling, prepare the cabbage slaw by combining shredded cabbage, apple cider vinegar, mayonnaise, and lime juice in a bowl. Toss well to coat.
Once the shrimp is done, assemble the tacos by placing shrimp on each tortilla or lettuce leaf and topping with cabbage slaw.
Serve immediately and enjoy.

Grilled shrimp tacos with cabbage slaw are a fun, light, and flavorful keto lunch option. The smoky shrimp, paired with the tangy, crunchy slaw, makes for a perfect spring meal. Whether you use lettuce leaves or low-carb tortillas, these shrimp tacos are sure to satisfy your cravings while keeping your carb intake low.

Grilled Lemon Garlic Salmon with Roasted Broccoli

Grilled lemon garlic salmon paired with roasted broccoli is a simple, yet flavorful, keto lunch. The salmon is marinated in a bright, citrusy lemon-garlic sauce, then grilled to perfection. Served alongside roasted broccoli, this dish is packed with healthy omega-3 fatty acids, fiber, and antioxidants, making it a nutritious and satisfying low-carb meal.

Ingredients:

4 salmon fillets
2 tbsp olive oil
Zest and juice of 1 lemon
3 garlic cloves, minced
Salt and pepper, to taste
1 head of broccoli, cut into florets
2 tbsp olive oil (for roasting)

Instructions:

Preheat the grill to medium-high heat.
In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, salt, and pepper.
Coat the salmon fillets with the lemon garlic marinade and let them sit for 15-20 minutes.
While the salmon is marinating, preheat the oven to 400°F (200°C) and toss the broccoli florets in olive oil, salt, and pepper. Roast for 15-20 minutes, or until crispy and tender.
Grill the salmon for 4-5 minutes per side or until the internal temperature reaches 145°F (63°C).
Serve the grilled salmon alongside the roasted broccoli.

Grilled lemon garlic salmon with roasted broccoli is a fresh and satisfying keto lunch that’s both nutritious and low-carb. The salmon is rich in healthy fats, while the roasted broccoli adds a delicious crunch. This dish is perfect for those looking for a filling and flavorful meal without the carbs.

Grilled Portobello Mushrooms with Pesto and Mozzarella

Grilled Portobello mushrooms topped with pesto and mozzarella make for a delightful low-carb, keto-friendly lunch. The earthy mushrooms are grilled to perfection and then topped with creamy mozzarella cheese and fragrant pesto. It’s a flavorful and satisfying vegetarian option for those following a keto diet.

Ingredients:

4 large Portobello mushroom caps, stems removed
2 tbsp olive oil
Salt and pepper, to taste
½ cup pesto (store-bought or homemade)
4 oz fresh mozzarella, sliced

Instructions:

Preheat the grill to medium-high heat.
Brush the mushroom caps with olive oil and season with salt and pepper.
Grill the mushrooms for 4-5 minutes per side, until tender and lightly charred.
Top each mushroom cap with a slice of mozzarella and a generous spoonful of pesto.
Grill for an additional 1-2 minutes until the cheese melts.
Grilled Portobello mushrooms with pesto and mozzarella are a fantastic vegetarian keto lunch that’s rich in flavor. The earthy mushrooms, combined with the creamy mozzarella and aromatic pesto, make for a truly satisfying meal. This dish is perfect for anyone looking for a quick, healthy, and low-carb lunch.

Grilled Chicken with Garlic Parmesan Zucchini

Grilled chicken with garlic Parmesan zucchini is a delicious low-carb, keto lunch that’s both satisfying and nutritious. The chicken is grilled to juicy perfection and paired with zucchini, which is grilled and then topped with a garlicky Parmesan mixture for extra flavor. This dish is packed with protein and healthy fats, making it a perfect choice for anyone on a keto diet.

Ingredients:

2 boneless, skinless chicken breasts
2 medium zucchinis, sliced into rounds
2 tbsp olive oil
1 tsp garlic powder
½ cup grated Parmesan cheese
2 garlic cloves, minced
Salt and pepper, to taste
2 tbsp fresh parsley, chopped

Instructions:

Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 5-6 minutes per side, until cooked through (internal temperature of 165°F/75°C).
Brush the zucchini slices with olive oil and season with garlic powder, salt, and pepper.
Grill the zucchini for 3-4 minutes on each side, until tender and slightly charred.
In a small bowl, combine the grated Parmesan cheese and minced garlic.
Once the zucchini is grilled, sprinkle the Parmesan mixture over the zucchini and allow it to melt slightly.
Serve the grilled chicken alongside the garlic Parmesan zucchini.

Grilled chicken with garlic Parmesan zucchini is a flavorful, low-carb meal that’s perfect for spring. The combination of juicy grilled chicken and tender zucchini topped with a garlicky Parmesan crust creates a satisfying, nutrient-dense dish. This meal is perfect for anyone following a keto diet and looking for a healthy, filling lunch.

Grilled Tuna Steaks with Avocado Cucumber Salad

Grilled tuna steaks are a great way to enjoy a keto-friendly lunch. When paired with a fresh avocado and cucumber salad, this dish is light, flavorful, and refreshing. The tuna steaks are seared to perfection and served alongside a crisp, cooling salad, making it an ideal choice for a healthy spring lunch.

Ingredients:

2 tuna steaks (about 6 oz each)
1 tbsp olive oil
Salt and pepper, to taste
1 avocado, diced
1 cucumber, diced
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tbsp olive oil (for salad)

Instructions:

Preheat the grill to medium-high heat.
Rub the tuna steaks with olive oil and season with salt and pepper.
Grill the tuna steaks for 2-3 minutes per side, depending on thickness, for a medium-rare finish.
While the tuna is grilling, prepare the salad by combining diced avocado, cucumber, dill, lemon juice, and olive oil in a bowl.
Toss the salad gently and season with salt and pepper to taste.
Serve the grilled tuna steaks with the avocado cucumber salad on the side.

Grilled tuna steaks with avocado cucumber salad is a refreshing and light keto lunch that’s rich in healthy fats and protein. The seared tuna pairs beautifully with the creamy avocado and cool cucumber, making for a perfect spring dish. This meal is ideal for those on a keto diet seeking a healthy, flavorful, and low-carb option.

Grilled Sausages with Roasted Brussels Sprouts

Grilled sausages with roasted Brussels sprouts is a simple, hearty, and keto-friendly meal that’s full of flavor. The sausages are grilled to perfection, while the Brussels sprouts are roasted until crispy and tender. This dish combines savory, smoky flavors with a satisfying crunch, making it a great low-carb option for lunch.

Ingredients:

4 keto-friendly sausages (such as chicken, turkey, or pork)
1 lb Brussels sprouts, halved
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp balsamic vinegar (optional)

Instructions:

Preheat the grill to medium-high heat.
Grill the sausages for 6-8 minutes, turning occasionally until fully cooked and browned.
Meanwhile, preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Optional: Drizzle with balsamic vinegar once roasted for extra flavor.
Serve the grilled sausages with the roasted Brussels sprouts on the side.

Grilled sausages with roasted Brussels sprouts is a satisfying and easy keto lunch. The smoky sausages pair perfectly with the crispy Brussels sprouts, offering a combination of flavors and textures that are both delicious and filling. This dish is perfect for anyone following a low-carb or keto diet, providing plenty of protein and healthy fats.

Grilled Lamb Chops with Greek Tzatziki Sauce

Grilled lamb chops with a side of creamy Greek tzatziki sauce make for an indulgent yet keto-friendly spring lunch. The lamb is seasoned with aromatic herbs and grilled to perfection, and the tangy tzatziki sauce provides a refreshing contrast. This dish is packed with flavor and healthy fats, making it a perfect option for a low-carb lunch.

Ingredients:

4 lamb chops
1 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic powder
Salt and pepper, to taste
1 cup Greek yogurt (full-fat)
1 cucumber, grated and drained
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 garlic clove, minced

Instructions:

Preheat the grill to medium-high heat.
Rub the lamb chops with olive oil, rosemary, garlic powder, salt, and pepper.
Grill the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness.
While grilling, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, dill, lemon juice, and garlic in a bowl.
Once the lamb chops are grilled, serve them with a side of fresh tzatziki sauce for dipping.

Grilled lamb chops with Greek tzatziki sauce is a flavorful, keto-friendly lunch that’s both satisfying and refreshing. The rich, tender lamb is complemented by the cool, tangy tzatziki, making it an indulgent and balanced meal. Perfect for those looking to enjoy a gourmet, low-carb dish with Mediterranean flair.

Grilled Chicken Caesar Lettuce Wraps

These grilled chicken Caesar lettuce wraps provide a low-carb take on the classic Caesar salad. Grilled chicken is served in crisp lettuce wraps and topped with creamy Caesar dressing, Parmesan cheese, and crunchy bacon bits. This dish is a great keto-friendly option that’s light, fresh, and full of flavor, perfect for a spring lunch.

Ingredients:

2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper, to taste
4 large Romaine lettuce leaves
2 tbsp Caesar dressing (low-carb)
¼ cup shredded Parmesan cheese
2 strips bacon, cooked and crumbled

Instructions:

Preheat the grill to medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper.
Grill the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/75°C).
Slice the grilled chicken into strips.
Lay the lettuce leaves flat and spoon a portion of grilled chicken onto each leaf.
Drizzle with Caesar dressing, and top with Parmesan cheese and crumbled bacon.
Serve immediately as a delicious and light keto lunch.

Grilled chicken Caesar lettuce wraps are a perfect low-carb lunch that’s both refreshing and satisfying. The tender grilled chicken paired with the creamy Caesar dressing, crunchy bacon, and crisp lettuce makes for a light yet flavorful meal. This keto-friendly dish is a great choice for anyone looking to enjoy a delicious, healthy lunch with minimal carbs.

Grilled Veggie and Halloumi Skewers

Grilled veggie and Halloumi skewers are a delicious vegetarian keto-friendly lunch option. The vegetables and Halloumi cheese are grilled together, creating a smoky, savory dish with a delightful texture. Halloumi, known for its firm texture and ability to hold up on the grill, is a great source of protein and healthy fats, making this dish perfect for a keto diet.

Ingredients:

1 block Halloumi cheese, cut into cubes
1 bell pepper, cut into chunks
1 zucchini, sliced into rounds
1 red onion, cut into chunks
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
1 tbsp lemon juice

Instructions:

Preheat the grill to medium-high heat.
Thread the Halloumi, bell pepper, zucchini, and red onion onto skewers.
Brush the skewers with olive oil and season with oregano, salt, and pepper.
Grill the skewers for 3-4 minutes per side, until the vegetables are tender and the Halloumi is golden brown.
Drizzle with lemon juice before serving.

Grilled veggie and Halloumi skewers are a perfect low-carb, vegetarian lunch for the spring. The smoky, charred vegetables and crispy Halloumi cheese create a satisfying and flavorful meal. It’s a simple yet delicious keto-friendly option that can be enjoyed as a light lunch or served as a side dish to a main meal.

Note: More recipes are coming soon

30+ Mouthwetring Spring Grilled Recipes to Try This Season

30+ Mouthwetring Spring Grilled Recipes to Try This Season