37+ Delicious Gluten-Free Barbeque Recipes You’ll Love

As the warmer months roll in, there’s no better time to fire up the grill and enjoy some delicious BBQ. But what if you’re following a gluten-free lifestyle?

No need to worry!

We’ve got you covered with a variety of tantalizing gluten-free BBQ recipes that are just as flavorful and satisfying as the traditional ones.

From smoky grilled meats to fresh, tangy sides and even dessert, these 37+ gluten-free BBQ recipes will keep your taste buds entertained and your guests happy.

Whether you’re a seasoned grill master or just getting started, you’ll find something to suit every palate, and most importantly, no gluten required!

37+ Delicious Gluten-Free Barbeque Recipes You’ll Love

There you have it—over 37 mouthwatering gluten-free BBQ recipes that will ensure your next cookout is a hit with everyone, no matter their dietary needs.

From juicy grilled chicken to zesty sides and delectable desserts, these recipes prove that going gluten-free doesn’t mean sacrificing flavor.

So grab your tongs, heat up the grill, and let these gluten-free BBQ creations bring something special to your summer gatherings.

Grilled BBQ Chicken Thighs with Honey Mustard Glaze

This grilled BBQ chicken recipe is a deliciously smoky and sweet option for any summer cookout. The honey mustard glaze pairs beautifully with the rich flavor of chicken thighs, creating a balanced dish that will please gluten-free eaters and meat lovers alike.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup gluten-free BBQ sauce
• 2 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your grill to medium-high heat. Pat the chicken thighs dry with a paper towel and rub them with olive oil. Season generously with salt, pepper, and smoked paprika.
2. In a small bowl, whisk together the gluten-free BBQ sauce, honey, Dijon mustard, apple cider vinegar, and garlic powder. Set aside.
3. Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the skin is crispy.
4. During the last few minutes of grilling, brush the chicken thighs with the honey mustard glaze, turning them to coat on both sides.
5. Remove from the grill and allow the chicken to rest for a few minutes before serving.

This dish brings a perfect combination of smoky, sweet, and tangy flavors. The crispy chicken skin locks in moisture, while the glaze adds an irresistible shine and depth of flavor. It’s a fantastic option for anyone looking to make a gluten-free BBQ meal that doesn’t compromise on taste.

Grilled BBQ Veggie Skewers with Lemon Herb Marinade

A vibrant and satisfying gluten-free BBQ option for vegetarians and those looking for a lighter alternative, these grilled veggie skewers are full of flavor and can be served as a main or side dish. The lemon herb marinade brings out the best in each vegetable, giving them a fresh and zesty flavor.

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 chunks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, parsley, oregano, salt, and pepper to create the marinade.
2. Thread the zucchini, bell peppers, onion, and cherry tomatoes onto the skewers, alternating between the vegetables.
3. Brush the veggie skewers generously with the lemon herb marinade, making sure all the vegetables are coated.
4. Preheat the grill to medium heat and grill the skewers for about 4-5 minutes per side, or until the vegetables are tender and slightly charred.
5. Remove from the grill and serve immediately.

The lemon herb marinade infuses the vegetables with a bright and fresh flavor that’s enhanced by the smoky grilling process. These skewers are versatile and can be paired with grilled meats or served alone for a fulfilling, plant-based BBQ experience.

Grilled BBQ Salmon with Avocado Salsa

Grilled salmon paired with a fresh, zesty avocado salsa offers a healthy and light gluten-free BBQ option. The rich, smoky flavor of the salmon is perfectly complemented by the creamy avocado and tangy lime salsa, making it a refreshing addition to any BBQ spread.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup gluten-free BBQ sauce
• 1 ripe avocado, diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon chili flakes (optional)

Instructions:

1. Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt and pepper.
2. Place the salmon fillets skin-side down on the grill. Grill for about 5-6 minutes per side, basting with gluten-free BBQ sauce during the last minute of grilling.
3. While the salmon is grilling, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, cilantro, lime juice, and chili flakes (if using). Gently toss to combine.
4. Remove the salmon from the grill once it is cooked through and has a nice char.
5. Top each salmon fillet with a generous portion of the avocado salsa before serving.

This dish is a delightful fusion of smoky and fresh flavors. The salmon is perfectly cooked, while the avocado salsa adds a creamy, tangy element that brings the dish to life. It’s a fantastic gluten-free choice for a BBQ, offering a light yet flavorful meal that’s perfect for a warm day.

Grilled BBQ Pork Ribs with Maple Mustard Glaze

Tender and juicy pork ribs glazed with a tangy maple mustard sauce make for an irresistible BBQ dish. The slow grilling process allows the flavors to develop, and the sweetness from the maple syrup balances perfectly with the mustard’s tanginess, creating a flavorful experience.

Ingredients:

• 2 racks of pork ribs (about 2-3 pounds)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup gluten-free BBQ sauce
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground mustard powder
• 1 teaspoon garlic powder

Instructions:

1. Preheat the grill to medium heat. Rub the pork ribs with olive oil and season generously with salt, pepper, and garlic powder.
2. In a small bowl, whisk together the gluten-free BBQ sauce, maple syrup, Dijon mustard, apple cider vinegar, and ground mustard powder.
3. Place the ribs on the grill and cook, covered, for about 2-3 hours, flipping every 30 minutes to ensure even cooking. During the last 30 minutes, start basting the ribs with the maple mustard glaze every 10 minutes.
4. Once the ribs are tender and caramelized, remove from the grill and let them rest for 10 minutes.
5. Slice and serve with extra glaze on the side.

These ribs are the ultimate BBQ treat, with a sticky, sweet, and tangy glaze that complements the richness of the pork. The slow grilling ensures the meat is tender, making these ribs a crowd-pleasing choice for any gluten-free BBQ gathering.

Grilled BBQ Turkey Burgers with Pineapple Salsa

These juicy turkey burgers are paired with a fresh pineapple salsa, adding a tropical flair to your BBQ. The savory turkey is perfectly balanced by the sweetness of the pineapple and the tang of the lime, creating a burger that’s both healthy and flavorful.

Ingredients:

• 1 pound ground turkey
• 1/4 cup gluten-free breadcrumbs (optional, for binding)
• 1 tablespoon Worcestershire sauce (ensure it’s gluten-free)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup fresh pineapple, diced
• 1/4 cup red onion, finely diced
• 1 tablespoon cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, combine the ground turkey, gluten-free breadcrumbs (if using), Worcestershire sauce, garlic powder, salt, and pepper. Mix until fully combined and form the mixture into 4 patties.
2. Preheat the grill to medium-high heat and lightly oil the grill grates. Grill the turkey burgers for about 5-6 minutes per side, or until they reach an internal temperature of 165°F.
3. While the burgers are grilling, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red onion, cilantro, and lime juice. Toss gently to combine.
4. Once the turkey burgers are cooked through, remove them from the grill and top each patty with a generous spoonful of pineapple salsa.
5. Serve on gluten-free buns or lettuce wraps for a lighter option.

These turkey burgers are a delightful alternative to the classic beef burger, offering a light yet satisfying option that’s full of tropical flavor. The pineapple salsa adds a refreshing and zesty twist that makes each bite a burst of flavor.

Grilled BBQ Portobello Mushrooms with Garlic Herb Butter

Portobello mushrooms, grilled to perfection and topped with a luscious garlic herb butter, make for a rich and satisfying gluten-free BBQ option. These mushrooms are hearty enough to stand alone or be served as a side dish for your BBQ feast.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat your grill to medium heat. Brush the mushroom caps with olive oil and season with salt and pepper.
2. Place the mushrooms gill-side down on the grill and cook for about 5-7 minutes. Flip and cook for an additional 3-4 minutes, until the mushrooms are tender and have grill marks.
3. While the mushrooms are grilling, prepare the garlic herb butter. In a small bowl, combine softened butter, minced garlic, fresh parsley, thyme, and lemon juice. Mix until fully combined.
4. Once the mushrooms are grilled to your desired tenderness, remove them from the grill and top each mushroom with a generous dollop of garlic herb butter.
5. Serve immediately as a delicious side or as a vegetarian main.

These grilled Portobello mushrooms offer a rich, umami-packed flavor, with the garlic herb butter melting perfectly into the mushrooms. They’re a great gluten-free alternative to meat-based BBQ sides, offering a savory, flavorful bite with every mouthful.

Grilled BBQ Shrimp Skewers with Cilantro Lime Dressing

These succulent shrimp skewers are marinated in a flavorful gluten-free BBQ sauce and grilled to perfection. Paired with a zesty cilantro lime dressing, they make a refreshing and satisfying option for a light but tasty BBQ meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon honey

Instructions:

1. In a bowl, combine the shrimp, gluten-free BBQ sauce, olive oil, smoked paprika, salt, and pepper. Toss to coat, then let the shrimp marinate for at least 15 minutes.
2. While the shrimp marinates, prepare the cilantro lime dressing. In a small bowl, whisk together the cilantro, lime juice, lime zest, olive oil, and honey.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque.
5. Remove the shrimp from the grill and drizzle with the cilantro lime dressing before serving.

These shrimp skewers are bursting with flavor from the smoky BBQ sauce and the fresh, tangy cilantro lime dressing. They’re a perfect gluten-free choice for anyone looking to add seafood to their BBQ lineup, providing a light and flavorful option that doesn’t skimp on taste.

Grilled BBQ Cauliflower Steaks with Chipotle Aioli

Grilled cauliflower steaks marinated in a smoky BBQ sauce and served with a creamy chipotle aioli offer a delicious vegetarian and gluten-free BBQ dish. The cauliflower’s natural sweetness and texture make it a perfect match for bold BBQ flavors, and the aioli adds a smoky kick to each bite.

Ingredients:

• 1 large head of cauliflower
• 1/4 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup mayonnaise (make sure it’s gluten-free)
• 1 tablespoon chipotle in adobo, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon garlic powder

Instructions:

1. Preheat the grill to medium-high heat. Slice the cauliflower into 1-inch thick steaks, ensuring that each slice holds together.
2. Brush the cauliflower steaks with olive oil and season with salt and pepper. Brush both sides with gluten-free BBQ sauce.
3. Grill the cauliflower steaks for about 4-5 minutes on each side, until they are tender and have grill marks.
4. While the cauliflower is grilling, prepare the chipotle aioli by combining mayonnaise, chipotle, lime juice, and garlic powder in a bowl. Mix until smooth.
5. Serve the grilled cauliflower steaks topped with a dollop of chipotle aioli.

The smoky BBQ flavor pairs beautifully with the rich, tender cauliflower, while the chipotle aioli adds a creamy and spicy element. These cauliflower steaks are a flavorful and satisfying gluten-free BBQ dish that will impress both vegetarians and meat-eaters alike.

Grilled BBQ Chicken Skewers with Pesto Marinade

These grilled BBQ chicken skewers are marinated in a fresh, vibrant pesto sauce, adding an herbaceous twist to the smoky BBQ flavors. The pesto gives the chicken a burst of flavor, making each bite both juicy and aromatic.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into cubes
• 1/4 cup pesto (ensure it’s gluten-free)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine the chicken cubes, pesto, olive oil, lemon juice, salt, and pepper. Toss to coat, then let it marinate in the fridge for at least 30 minutes.
2. Preheat the grill to medium-high heat. Thread the marinated chicken onto the skewers.
3. Grill the chicken skewers for about 4-5 minutes per side, or until they reach an internal temperature of 165°F and are golden brown.
4. Remove from the grill and let the skewers rest for a few minutes before serving.

The pesto marinade brings an herby, nutty flavor to the chicken, while the grilling adds a smoky char. These chicken skewers are a fun, flavorful way to enjoy gluten-free BBQ, offering a healthy and satisfying option for any gathering.

Grilled BBQ Steak with Chimichurri Sauce

Grilled steak paired with a tangy, herbaceous chimichurri sauce is an elegant and flavorful option for a gluten-free BBQ. The bold flavors of the steak are perfectly complemented by the zesty, garlicky chimichurri, making for a meal that’s full of depth and freshness.

Ingredients:

• 4 boneless ribeye steaks (or your preferred cut)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• For chimichurri:
  • 1/2 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste

Instructions:

1. Preheat the grill to high heat. Season the steaks with salt and pepper, and rub them with olive oil.
2. Grill the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well done.
3. While the steak is grilling, prepare the chimichurri sauce. In a bowl, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
4. Once the steak is done, let it rest for a few minutes before slicing it. Serve the chimichurri sauce on the side or drizzled over the steak.

The chimichurri sauce adds a fresh, garlicky kick that cuts through the richness of the steak, while the grill imparts a smoky char. This gluten-free BBQ dish is perfect for steak lovers looking for something full of flavor and vibrancy.

Grilled BBQ Shrimp Tacos with Cabbage Slaw

These grilled BBQ shrimp tacos, topped with a crunchy cabbage slaw, offer a perfect combination of smoky shrimp and fresh, tangy slaw. These tacos are light yet satisfying, making them a great gluten-free option for a fun BBQ meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1/4 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas (ensure they’re gluten-free)
• For the slaw:
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise (gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lime juice
  • Salt and pepper, to taste

Instructions:

1. Marinate the shrimp in the gluten-free BBQ sauce, olive oil, salt, and pepper for 15-20 minutes.
2. While the shrimp marinates, prepare the slaw by mixing shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, lime juice, salt, and pepper in a bowl.
3. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, until they’re pink and opaque.
4. Warm the corn tortillas on the grill for about 30 seconds per side.
5. Assemble the tacos by placing the grilled shrimp on the tortillas and topping with a generous spoonful of cabbage slaw.
6. Serve immediately with extra lime wedges on the side.

These shrimp tacos are a burst of flavor, with the smokiness from the BBQ shrimp and the crisp freshness of the slaw. They’re a perfect gluten-free option that’s light but full of taste, making them ideal for a summer BBQ.

Grilled BBQ Sweet Potatoes with Herb Yogurt Sauce

These grilled sweet potato slices are lightly charred and topped with a creamy herb yogurt sauce, making for a satisfying and gluten-free BBQ side dish. The sweetness of the potatoes contrasts beautifully with the tangy, cool sauce.

Ingredients:

• 2 large sweet potatoes, sliced into 1-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the herb yogurt sauce:
  • 1/2 cup plain Greek yogurt (gluten-free)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium heat. Brush the sweet potato slices with olive oil and season with salt and pepper.
2. Grill the sweet potatoes for about 4-5 minutes per side, until tender and lightly charred.
3. While the sweet potatoes are grilling, prepare the herb yogurt sauce by combining Greek yogurt, dill, parsley, lemon juice, garlic powder, salt, and pepper in a bowl. Mix until smooth.
4. Once the sweet potatoes are done, remove them from the grill and top each slice with a dollop of the herb yogurt sauce.

The grilled sweet potatoes are perfectly tender with a smoky char, and the herb yogurt sauce adds a cooling, tangy contrast. This is a perfect gluten-free side dish that brings a bit of brightness to your BBQ spread.

Grilled BBQ Veggie Burger Patties with Avocado Spread

These gluten-free veggie burger patties are packed with flavor and grilled to a crispy perfection. Topped with a creamy avocado spread, they offer a satisfying vegetarian option for BBQ lovers.

Ingredients:

• 1 can (15 oz) black beans, drained and mashed
• 1/2 cup gluten-free breadcrumbs
• 1/2 cup grated carrot
• 1/4 cup finely chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon gluten-free soy sauce
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• For the avocado spread:
  • 1 ripe avocado, mashed
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste

Instructions:

1. In a bowl, combine the mashed black beans, gluten-free breadcrumbs, grated carrot, red onion, olive oil, soy sauce, garlic powder, salt, and pepper. Mix well, then form the mixture into 4 patties.
2. Preheat the grill to medium heat and lightly oil the grill grates. Grill the veggie patties for about 4-5 minutes per side, until golden and crispy.
3. While the patties are grilling, prepare the avocado spread by combining the mashed avocado, lime juice, chili powder, salt, and pepper.
4. Once the veggie patties are done, serve them with the avocado spread on gluten-free buns or lettuce wraps.

These veggie burgers are packed with texture and flavor, and the creamy avocado spread adds a cool, refreshing element. A great gluten-free choice for vegetarians or anyone looking to enjoy a lighter BBQ meal.

Grilled BBQ Tofu Skewers with Peanut Sauce

For a vegan and gluten-free BBQ option, these grilled tofu skewers with a rich, spicy peanut sauce are a crowd-pleaser. The tofu absorbs the smoky BBQ flavor while the peanut sauce adds a savory depth to the dish.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1/4 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the peanut sauce:
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce (gluten-free)
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon chili flakes (optional)

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, toss the tofu cubes with olive oil, salt, pepper, and gluten-free BBQ sauce. Let marinate for 15 minutes.
2. While the tofu marinates, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and chili flakes (if using).
3. Thread the marinated tofu onto skewers and grill for 3-4 minutes per side, until golden and crispy on the edges.
4. Serve the grilled tofu skewers drizzled with peanut sauce.

These tofu skewers are a flavorful and filling gluten-free option, with a smoky base and the rich, nutty flavor of the peanut sauce. They’re perfect for a vegan or vegetarian BBQ, offering protein and tons of flavor in every bite.

Grilled BBQ Chicken Thighs with Mango Salsa

Juicy, tender chicken thighs are grilled to perfection and topped with a fresh, zesty mango salsa. The sweet mango combined with the tangy lime creates a balanced contrast to the smoky, savory BBQ flavors.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1/4 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat the grill to medium heat. Season the chicken thighs with olive oil, salt, and pepper.
2. Grill the chicken thighs for about 6-7 minutes per side, until the internal temperature reaches 165°F. During the last 5 minutes, baste with gluten-free BBQ sauce.
3. While the chicken is grilling, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and chili flakes in a bowl. Stir gently to combine.
4. Once the chicken thighs are cooked, remove from the grill and let them rest for a few minutes.
5. Serve the grilled chicken thighs topped with the mango salsa.

The combination of savory BBQ chicken with the sweet and tangy mango salsa creates a bright, flavorful dish that’s perfect for a gluten-free BBQ. The salsa adds a refreshing contrast to the grilled chicken, making this a standout dish.

Grilled BBQ Shrimp and Zucchini Skewers

These grilled shrimp and zucchini skewers offer a light, yet satisfying, option for a gluten-free BBQ. The shrimp cook quickly, and the zucchini takes on a smoky flavor, making these skewers a delicious and healthy choice.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis, sliced into thick rounds
• 1/4 cup gluten-free BBQ sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Thread the shrimp and zucchini slices alternately onto skewers.
2. In a bowl, mix the BBQ sauce, olive oil, salt, pepper, and lemon juice. Brush the skewers with the sauce mixture.
3. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and opaque and the zucchini is tender.
4. Remove from the grill and sprinkle with chopped parsley before serving.

These shrimp and zucchini skewers are light and refreshing, with the smoky BBQ sauce adding a delicious layer of flavor to both the shrimp and the zucchini. This gluten-free dish is perfect for a quick, healthy BBQ meal.

Grilled BBQ Salmon with Lemon-Dill Yogurt Sauce

Grilled salmon fillets are paired with a refreshing lemon-dill yogurt sauce that adds a tangy and creamy touch to the rich, smoky salmon. This is a perfect gluten-free BBQ option for seafood lovers.

Ingredients:

• 4 salmon fillets
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon gluten-free BBQ sauce
• For the lemon-dill yogurt sauce:
  • 1/2 cup plain Greek yogurt (gluten-free)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon fillets for about 4-5 minutes per side, depending on the thickness, until they are cooked through and have grill marks.
3. While the salmon is grilling, prepare the lemon-dill yogurt sauce by combining Greek yogurt, dill, lemon juice, lemon zest, salt, and pepper in a bowl.
4. Once the salmon is grilled, remove from the heat and drizzle with the lemon-dill yogurt sauce before serving.

The smoky salmon is complemented perfectly by the cool, creamy lemon-dill yogurt sauce, creating a balanced and flavorful gluten-free BBQ dish. This is a simple yet elegant option that will impress guests at any BBQ.

Grilled BBQ Stuffed Bell Peppers

se grilled BBQ stuffed bell peppers are filled with a savory mixture of quinoa, black beans, and vegetables, then topped with gluten-free BBQ sauce. They’re a hearty, gluten-free meal packed with flavor and nutrients.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup gluten-free BBQ sauce

Instructions:

1. Preheat the grill to medium heat. In a bowl, combine quinoa, black beans, corn, diced tomatoes, cumin, olive oil, salt, and pepper.
2. Stuff each bell pepper with the quinoa mixture, pressing it down lightly.
3. Brush the outsides of the stuffed peppers with olive oil and place them on the grill. Grill for about 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred.
4. During the last 5 minutes of grilling, brush the peppers with gluten-free BBQ sauce.
5. Serve the stuffed peppers hot from the grill.

These stuffed bell peppers are a filling and flavorful gluten-free option, offering a mix of smoky grilled flavors with the savory quinoa and black bean stuffing. The BBQ sauce ties everything together, making these peppers a great choice for a hearty BBQ meal.

Grilled BBQ Veggie Skewers with Lemon Tahini Dressing

These colorful veggie skewers are a perfect gluten-free BBQ option, featuring a variety of vegetables grilled to perfection and served with a creamy lemon tahini dressing. The smoky flavors of the veggies paired with the tangy tahini create a dish that’s both satisfying and nutritious.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• For the lemon tahini dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water (to thin)
  • Salt, to taste

Instructions:

1. Preheat the grill to medium-high heat. Thread the vegetables onto skewers, alternating between the bell peppers, zucchini, onion, and cherry tomatoes.
2. Brush the skewers with olive oil and season with salt and pepper.
3. Grill the skewers for about 5-7 minutes per side, until the vegetables are tender and slightly charred.
4. While the veggies are grilling, prepare the lemon tahini dressing by whisking together tahini, lemon juice, olive oil, water, and salt until smooth.
5. Serve the grilled veggie skewers with a generous drizzle of lemon tahini dressing.

These veggie skewers are a vibrant and delicious gluten-free BBQ option. The lemon tahini dressing adds a creamy, tangy element that enhances the grilled vegetables, making this dish both healthy and flavorful.

Grilled BBQ Eggplant with Balsamic Glaze

Grilled eggplant slices, brushed with a smoky BBQ sauce and finished with a tangy balsamic glaze, offer a satisfying and savory gluten-free BBQ option. The tender eggplant absorbs the flavors beautifully, making each bite flavorful and rich.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1/4 cup gluten-free BBQ sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the grill to medium heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for 4-5 minutes per side, until tender and slightly charred.
3. While the eggplant is grilling, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Bring to a simmer and cook for 2-3 minutes, until it thickens.
4. Once the eggplant is done, brush it with gluten-free BBQ sauce and drizzle with the balsamic glaze.
5. Serve hot as a side dish or vegetarian main.

The smoky BBQ flavor pairs perfectly with the tangy balsamic glaze, making these grilled eggplants a savory and satisfying gluten-free BBQ dish. It’s an ideal vegetarian option that adds variety to your BBQ spread.

Note: More recipes are coming soon