50+ Delicious St. Patrick’s Day Grill Recipes to Light Up Your Holiday

St. Patrick’s Day is a time to celebrate with family, friends, and of course, incredible food.

Whether you’re hosting a backyard barbecue, attending a party, or just enjoying a cozy meal at home, grilling is the perfect way to bring those bold, festive flavors to life.

From classic Irish dishes to creative twists on traditional fare, St. Patrick’s Day is an opportunity to cook up something special.

This year, why not fire up the grill and get creative with your menu? In this article, we’ve rounded up 50+ mouthwatering St. Patrick’s Day grill recipes that will leave your guests asking for seconds.

From juicy steaks and tender ribs to hearty veggie skewers and decadent grilled desserts, these recipes are sure to make your celebration unforgettable.

50+ Delicious St. Patrick’s Day Grill Recipes to Light Up Your Holiday

St. Patrick’s Day is all about embracing the spirit of celebration, and what better way to enjoy the festivities than with delicious food straight off the grill?

Whether you’re grilling up traditional Irish favorites or trying out new and exciting recipes, these 50+ grill ideas will add flavor and fun to your holiday.

With options for every taste—meat lovers, vegetarians, and everyone in between—there’s something on the grill for everyone.

So, gather your ingredients, fire up the grill, and get ready to create a St. Patrick’s Day feast that’s full of flavor, fun, and plenty of Irish cheer!

Grilled Irish-Style Shepherd’s Pie

A delicious twist on a classic Irish comfort food, this grilled version of Shepherd’s Pie is perfect for St. Patrick’s Day celebrations. It combines a hearty layer of seasoned ground lamb or beef with creamy mashed potatoes, all grilled to perfection with a crispy golden top. The smoky grilling adds a new depth of flavor to this beloved dish.

Ingredients:

• 1 lb ground lamb (or beef)
• 1 medium onion, finely chopped
• 1 cup frozen peas
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 4 cups mashed potatoes (prepared in advance)
• Salt and pepper to taste
• 1 tbsp olive oil for grilling

Instructions:

1. Preheat your grill to medium-high heat.
2. In a skillet, heat olive oil over medium heat. Add onions, carrots, and garlic and sauté until softened, about 5 minutes.
3. Add the ground lamb (or beef), breaking it apart with a spoon. Cook until browned, about 7 minutes.
4. Stir in the peas, tomato paste, Worcestershire sauce, and beef broth. Simmer for another 5 minutes, until the mixture thickens slightly.
5. Season with salt and pepper to taste.
6. Spoon the meat mixture into a grill-safe cast iron skillet, smoothing it into an even layer.
7. Top with prepared mashed potatoes, spreading it evenly across the top.
8. Place the skillet on the grill and cook for 15-20 minutes, or until the potatoes are golden and crispy on top.
9. Remove from the grill and let it cool slightly before serving.

This grilled Shepherd’s Pie offers the familiar comforting flavors of the traditional dish, enhanced by the smokiness of the grill. The crisped top contrasts beautifully with the tender filling, making each bite satisfying. It’s a great way to elevate a classic while adding a bit of outdoor grilling fun to your St. Patrick’s Day festivities.

Grilled Irish Soda Bread with Garlic Butter

Take your Irish soda bread to the next level with a grilling twist. This version infuses the bread with smoky flavors while maintaining its soft, crumbly interior. Topped with a rich garlic butter, it makes a perfect accompaniment to any St. Patrick’s Day meal.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 1 1/2 cups buttermilk
• 1 tbsp butter, melted
• 1/2 cup unsalted butter (for garlic butter)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill to medium heat. Lightly grease a grill-safe baking dish or cast iron skillet.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and sugar.
3. Add the buttermilk and melted butter, stirring until the dough just comes together.
4. Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth. Shape it into a round loaf.
5. Place the dough into the prepared skillet and score a deep cross on top with a knife.
6. Grill the bread over indirect heat for 25-30 minutes, turning occasionally to ensure even cooking. Check for doneness by tapping the bottom of the bread; it should sound hollow.
7. While the bread grills, make the garlic butter by melting the butter and stirring in the minced garlic and parsley.
8. Once the bread is done, remove it from the grill and brush the garlic butter over the top.
9. Allow the bread to cool for a few minutes before slicing and serving.

The grilled Irish Soda Bread has a delightful smokey flavor that enhances its traditional taste. Paired with the savory garlic butter, it becomes the ideal accompaniment for any meal, adding richness and depth. Perfect for serving alongside stews or as a starter to your St. Patrick’s Day feast.

Grilled Corned Beef and Cabbage Skewers

A fun and flavorful way to enjoy the traditional St. Patrick’s Day pairing of corned beef and cabbage, these grilled skewers bring together the classic flavors in a portable, easy-to-eat format. The smoky grilling caramelizes the corned beef and vegetables, creating a delicious contrast of textures.

Ingredients:

• 1 lb corned beef, cut into 1-inch cubes
• 2 cups cabbage, chopped into chunks
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to create a marinade.
3. Place the corned beef cubes, cabbage chunks, and onion wedges into the marinade. Let it sit for at least 15 minutes to absorb the flavors.
4. Thread the marinated corned beef, cabbage, and onion onto skewers, alternating between the ingredients.
5. Place the skewers on the grill and cook for about 10-12 minutes, turning every few minutes until the corned beef is slightly charred and the vegetables are tender.
6. Serve immediately, drizzling any remaining marinade over the skewers.

These grilled corned beef and cabbage skewers are an exciting twist on the traditional dish, offering a smoky, charred flavor that perfectly complements the tender, juicy meat. They’re easy to eat with your hands, making them a great addition to any St. Patrick’s Day party or gathering. With a sweet and tangy marinade that enhances the flavors, these skewers are sure to be a crowd-pleaser!

Grilled Guinness-Marinated Chicken with Herb Butter

This flavorful grilled chicken, marinated in Guinness beer and paired with a rich herb butter, captures the essence of St. Patrick’s Day with its hearty, smoky flavor and tender texture. The Guinness adds depth and a slight bitterness, balanced beautifully by the herb-infused butter, making it a perfect centerpiece for your festive meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Guinness stout beer
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. In a bowl, combine Guinness beer, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.
2. Place the chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
3. Preheat the grill to medium-high heat.
4. While the chicken is marinating, prepare the herb butter by mixing the softened butter, fresh parsley, and fresh thyme in a small bowl. Set aside.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. Once grilled, remove the chicken from the grill and let it rest for 5 minutes.
8. Top each chicken breast with a generous dollop of the herb butter before serving.

The combination of the hearty Guinness marinade and the savory herb butter makes this grilled chicken a standout dish for St. Patrick’s Day. The beer’s bitterness is balanced by the richness of the butter, while the smokiness from the grill adds an irresistible flavor. It’s a simple yet luxurious way to bring Irish-inspired flavors to the table.

Grilled Irish Pork Sausages with Mustard Cabbage

A classic Irish dish with a twist, these grilled Irish pork sausages paired with a tangy mustard cabbage bring the perfect balance of smoky and savory flavors. The sausages are juicy and packed with flavor, while the mustard cabbage offers a slight sharpness that cuts through the richness, creating a dish that’s both comforting and vibrant.

Ingredients:

• 4 Irish pork sausages
• 1 tbsp olive oil
• 1/2 head of cabbage, shredded
• 1 medium onion, sliced
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
2. Grill the Irish pork sausages for about 10-12 minutes, turning occasionally until they are evenly browned and cooked through (internal temperature should reach 160°F or 71°C).
3. While the sausages grill, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5 minutes until softened.
4. Add the shredded cabbage to the skillet and sauté for another 5-7 minutes until the cabbage is tender and slightly caramelized.
5. Stir in the Dijon mustard, apple cider vinegar, and sugar. Cook for another 2-3 minutes, until the cabbage is well-coated and the flavors meld together. Season with salt and pepper to taste.
6. Serve the grilled sausages on a plate with a generous serving of the mustard cabbage and garnish with fresh parsley.

This dish is a celebration of Irish flavors with a smoky, savory combination of grilled sausages and tangy mustard cabbage. The sausages provide a meaty richness, while the cabbage offers a delightful contrast, making each bite a balance of flavors. It’s a deliciously hearty dish that’s perfect for St. Patrick’s Day.

Grilled Stout-Glazed Salmon

A unique and flavorful way to enjoy salmon, this grilled stout-glazed version is infused with the rich taste of Guinness stout, making it a perfect choice for St. Patrick’s Day. The glaze, made with stout and brown sugar, creates a delicious caramelized finish on the salmon, while the smoky grilling adds depth to the fish.

Ingredients:

• 4 salmon fillets (skin-on)
• 1/2 cup Guinness stout beer
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. In a small saucepan, combine the Guinness stout, brown sugar, soy sauce, Dijon mustard, and lemon juice. Bring to a simmer over medium heat and cook for about 8-10 minutes, until the glaze thickens slightly. Remove from heat.
3. Brush the salmon fillets with olive oil and season with salt and pepper.
4. Place the fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. During the last 2 minutes of grilling, brush the stout glaze onto the salmon fillets.
6. Remove from the grill and drizzle any remaining glaze over the top before serving.

This grilled stout-glazed salmon brings together the richness of the fish with the deep, malty flavors of Guinness stout. The glaze provides a sweet and tangy finish that perfectly complements the smoky grilled taste. It’s a unique and flavorful dish that adds an unexpected twist to your St. Patrick’s Day spread.

Grilled Lamb Chops with Mint Chimichurri

Lamb is a traditional choice for Irish cuisine, and these grilled lamb chops with a fresh, vibrant mint chimichurri sauce elevate the dish for St. Patrick’s Day. The tender, smoky lamb is paired with the zesty, herbaceous sauce, making it a perfect, mouthwatering centerpiece for any celebration.

Ingredients:

• 8 lamb chops, frenched
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil (for chimichurri)
• 1 tsp lemon juice
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix 2 tablespoons olive oil, garlic, dried oregano, ground cumin, salt, and pepper. Rub this mixture over the lamb chops, coating them evenly.
3. Let the lamb chops rest for 10-15 minutes while you prepare the chimichurri.
4. In a separate bowl, combine the parsley, mint, red wine vinegar, 1/4 cup olive oil, lemon juice, and red pepper flakes. Stir well and set aside.
5. Grill the lamb chops for 4-5 minutes per side, depending on your preferred doneness (for medium-rare, aim for an internal temperature of 130-135°F).
6. Remove the lamb chops from the grill and let them rest for a few minutes.
7. Serve the lamb chops with a generous spoonful of mint chimichurri on top.

The grilled lamb chops, with their smoky and tender texture, paired with the zesty mint chimichurri, offer a perfect balance of richness and freshness. The herb-infused chimichurri adds a punch of flavor that enhances the natural taste of the lamb, making this dish an impressive and delicious choice for St. Patrick’s Day.

Grilled Irish Potato Skewers

These grilled Irish potato skewers are a flavorful, fun twist on the classic Irish potato dish, perfect for your St. Patrick’s Day barbecue. The potatoes are seasoned with butter and fresh herbs before being grilled to crispy perfection, making them a delightful side dish that complements any grilled meat or stew.

Ingredients:

• 8 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Bring a pot of salted water to a boil and cook the potato cubes for about 10 minutes, or until they are just tender (but not fully cooked). Drain and let them cool slightly.
3. In a large bowl, combine the olive oil, melted butter, garlic, rosemary, thyme, salt, and pepper.
4. Toss the par-cooked potatoes in the butter and herb mixture, ensuring they are evenly coated.
5. Thread the potatoes onto metal or soaked wooden skewers.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the potatoes are golden brown and crispy on the outside.
7. Remove the skewers from the grill and sprinkle with fresh parsley before serving.

These grilled Irish potato skewers offer the perfect balance of crispy, golden edges and a soft, fluffy interior. The buttery herb seasoning adds a depth of flavor that enhances the natural taste of the potatoes. They make an ideal side dish for any grilled meat or as a flavorful addition to a St. Patrick’s Day feast.

Grilled Irish Bangers with Peppers and Onions

A hearty and flavorful dish, these grilled Irish bangers (sausages) are paired with sweet grilled peppers and onions for a savory, satisfying meal. Perfect for St. Patrick’s Day, this dish celebrates traditional Irish sausages with a smoky twist, making it an ideal addition to your holiday spread.

Ingredients:

• 4 Irish banger sausages (or any other favorite sausage)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the sausages with olive oil and season them with salt and pepper.
3. Grill the sausages for 12-15 minutes, turning them occasionally until they are browned and cooked through (internal temperature should reach 160°F or 71°C).
4. While the sausages are grilling, toss the sliced bell peppers and onions with olive oil, balsamic vinegar, thyme, salt, and pepper.
5. Place the peppers and onions on the grill and cook for 5-7 minutes, stirring occasionally, until they are soft and slightly caramelized.
6. Once the sausages and vegetables are done, serve the sausages with the grilled peppers and onions on top. Garnish with fresh parsley.

The combination of grilled sausages with smoky, caramelized peppers and onions creates a wonderfully savory dish that’s sure to be a crowd-pleaser. The slight tang of balsamic vinegar enhances the sweetness of the vegetables, while the juicy sausages provide a satisfying meaty contrast. This dish is a great way to celebrate St. Patrick’s Day in style.

Grilled Irish Beef Stew Skewers

Take the hearty flavors of Irish beef stew and turn them into grilled skewers for a fun and flavorful St. Patrick’s Day dish. These skewers are loaded with tender chunks of beef, carrots, onions, and potatoes, all grilled to smoky perfection and served with a rich, savory gravy for dipping.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 medium potatoes, cut into 1-inch cubes
• 2 carrots, sliced into rounds
• 1 large onion, cut into wedges
• 1 tbsp olive oil
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1 tbsp flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the beef stew meat, potatoes, carrots, and onion with olive oil, Worcestershire sauce, dried thyme, salt, and pepper.
3. Thread the beef, potatoes, carrots, and onion onto metal or soaked wooden skewers, alternating between the ingredients.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the beef is browned and cooked to your desired doneness (medium-rare should reach an internal temperature of 130-135°F).
5. While the skewers grill, make the gravy: In a saucepan, whisk together beef broth and tomato paste over medium heat. Bring to a simmer and cook for 5 minutes until thickened slightly. Add flour to thicken further, stirring continuously, and season with salt and pepper.
6. Serve the grilled skewers with a side of rich beef gravy for dipping, garnished with fresh parsley.

These grilled Irish beef stew skewers are an inventive way to enjoy the flavors of a traditional stew. The smoky, charred vegetables and tender beef make for a satisfying bite, while the savory gravy adds the finishing touch. It’s a perfect dish to share with friends and family during your St. Patrick’s Day celebration.

Grilled Guinness and Honey Glazed Carrots

These grilled carrots glazed with a rich, sweet Guinness and honey mixture bring a unique and flavorful twist to a traditional Irish vegetable dish. The smokiness from the grill, combined with the depth of the Guinness, creates a perfect balance with the sweetness of the honey, making these carrots a standout side dish.

Ingredients:

• 6 large carrots, peeled and cut into sticks
• 1/2 cup Guinness stout beer
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small saucepan, combine the Guinness stout and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, until the mixture thickens slightly.
3. Drizzle the carrots with olive oil and season with salt and pepper.
4. Place the carrots on the grill, cooking for about 8-10 minutes, turning occasionally, until they are tender and slightly charred.
5. Brush the Guinness and honey glaze over the carrots during the last 3-4 minutes of grilling, allowing it to caramelize on the carrots.
6. Remove the carrots from the grill, sprinkle with fresh thyme, and serve immediately.

The Guinness and honey glaze gives these grilled carrots a deep, rich flavor that’s balanced by the natural sweetness of the carrots. The grill adds a smoky depth, making them a delicious and memorable side dish for St. Patrick’s Day. They pair wonderfully with any grilled meats or as a stand-alone treat.

Grilled Stout-Marinated Veggie Skewers

These Grilled Stout-Marinated Veggie Skewers are a great option for vegetarians or anyone looking to enjoy a colorful and flavorful side dish for St. Patrick’s Day. The stout marinade infuses the vegetables with a deep, savory flavor, and grilling them brings out their natural sweetness while adding a smoky finish.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup mushrooms, halved
• 1/4 cup Guinness stout beer
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine the Guinness stout, olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
3. Toss the vegetables (zucchini, bell peppers, onion, and mushrooms) in the stout marinade and let them sit for at least 30 minutes to absorb the flavors.
4. Thread the marinated vegetables onto metal or soaked wooden skewers.
5. Grill the veggie skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve the skewers immediately as a delicious side dish or appetizer.

The stout marinade enhances the vegetables with a rich, deep flavor, while grilling them adds a smoky char that makes every bite delicious. These Grilled Stout-Marinated Veggie Skewers are a fantastic, colorful addition to your St. Patrick’s Day menu, offering a flavorful, plant-based alternative to traditional grilled dishes.

Grilled Irish Whiskey-Glazed Ribs

These tender, smoky grilled ribs glazed with an Irish whiskey sauce offer a savory, sweet, and slightly spicy flavor, making them a perfect fit for a St. Patrick’s Day barbecue. The rich whiskey-based glaze caramelizes beautifully on the ribs, creating a sticky, flavorful coating that enhances the natural richness of the meat.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup Irish whiskey
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat, setting it up for indirect grilling.
2. Season the ribs generously with salt and pepper. Wrap them in foil and cook on the grill over indirect heat for about 1.5 to 2 hours, until the meat is tender and easily pulls away from the bone.
3. While the ribs cook, prepare the whiskey glaze: In a small saucepan, combine Irish whiskey, brown sugar, Dijon mustard, soy sauce, apple cider vinegar, Worcestershire sauce, and minced garlic. Bring to a simmer over medium heat and cook for 10-12 minutes, until the glaze thickens slightly.
4. After the ribs have cooked, remove them from the foil and brush generously with the whiskey glaze.
5. Place the ribs back on the grill over direct heat and cook for an additional 5-7 minutes, turning occasionally and brushing with more glaze, until the ribs are caramelized and slightly crispy.
6. Remove the ribs from the grill and let them rest for a few minutes before slicing and serving.

The smoky, tender ribs combined with the sweet and tangy whiskey glaze create a mouthwatering dish that’s perfect for celebrating St. Patrick’s Day. The Irish whiskey adds a unique depth of flavor to the glaze, which beautifully complements the rich, meaty ribs.

Grilled Irish Cheddar Stuffed Mushrooms

These grilled mushrooms, filled with creamy Irish cheddar cheese and savory herbs, make for an irresistible appetizer or side dish for your St. Patrick’s Day celebration. The earthy mushrooms pair perfectly with the sharp, rich flavor of the cheddar, and grilling them gives them a smoky edge that enhances the dish.

Ingredients:

• 16 large mushroom caps, stems removed
• 1/2 cup Irish cheddar cheese, shredded
• 2 tbsp cream cheese, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the shredded Irish cheddar cheese, cream cheese, parsley, thyme, garlic, olive oil, salt, and pepper. Mix until smooth and well-combined.
3. Spoon the cheese mixture into each mushroom cap, pressing down gently to fill the mushrooms completely.
4. Place the stuffed mushrooms on the grill, cap-side up, and cook for 8-10 minutes, until the mushrooms are tender and the cheese is melted and slightly golden on top.
5. Serve immediately, garnished with additional fresh parsley if desired.

The earthy mushrooms paired with the creamy, sharp Irish cheddar create a rich and satisfying bite. The grilling process enhances the depth of flavor and gives the dish a delightful smokiness. These stuffed mushrooms are perfect for a St. Patrick’s Day gathering and sure to be a crowd-pleaser.

Grilled Irish Soda Bread Sliders

For a fun twist on traditional Irish soda bread, these mini grilled soda bread sliders are filled with tender, grilled corned beef and a tangy mustard sauce. The soda bread buns are perfectly grilled to a crispy golden brown, adding a hearty and flavorful base for the fillings, making them a delicious, festive treat for your St. Patrick’s Day meal.

Ingredients:

• 1 loaf Irish soda bread, sliced into 12 small rounds
• 1 lb corned beef, thinly sliced
• 1/4 cup mustard (Dijon or whole grain)
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 small head of cabbage, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the slices of Irish soda bread with olive oil and grill for about 2-3 minutes on each side until golden and crispy.
3. In a small bowl, whisk together the mustard, honey, and apple cider vinegar to make the mustard sauce.
4. Warm the corned beef on the grill for about 5 minutes, turning occasionally, just until heated through.
5. Grill the shredded cabbage for 2-3 minutes, tossing occasionally, until slightly softened but still crisp.
6. Assemble the sliders by spreading the mustard sauce on the bottom of each grilled soda bread round. Layer with corned beef, grilled cabbage, and top with the other slice of soda bread.
7. Serve the sliders immediately, garnished with additional mustard sauce if desired.

These Grilled Irish Soda Bread Sliders combine the comforting flavors of corned beef and cabbage with the crispy texture of grilled soda bread. The tangy mustard sauce ties everything together, making these sliders a flavorful and festive treat for St. Patrick’s Day. They’re perfect as appetizers or as part of a larger meal.

Note: More recipes​ are coming soon!