50+ Delicious Grilled Dinner Recipes to Fire Up Your Summer Cooking

As the weather warms up, there’s no better way to enjoy a meal than by firing up the grill.

Grilled dinners offer a unique combination of smoky flavors, delicious caramelization, and a satisfying char that makes everything taste better.

Whether you’re cooking for a crowd at a weekend barbecue or preparing a quick weeknight dinner, grilling is a versatile and fun cooking method.

In this article, we’ve rounded up 50+ grilled dinner recipes that cater to every palate, from juicy meats to fresh, charred veggies.

Whether you’re a seasoned grilling pro or a beginner, these recipes will inspire you to embrace the grill all season long!

50+ Delicious Grilled Dinner Recipes to Fire Up Your Summer Cooking

Grilling is an art form, and with these 50+ grilled dinner recipes, you’ll have everything you need to master it!

Whether you’re in the mood for a savory steak, smoky grilled chicken, or a delicious vegetarian option, there’s a recipe here to satisfy every craving.

Not only are these recipes packed with flavor, but grilling also brings out the natural goodness of ingredients in a way that no other cooking method can match.

So next time you fire up the grill, reach for one of these mouthwatering recipes and enjoy the unique flavors that only grilling can offer.

Grilled Garlic Herb Butter Steak

This grilled garlic herb butter steak brings the flavors of a fine steakhouse to your backyard. With a buttery garlic herb baste and a perfectly seared crust, each bite is tender and bursting with rich, savory goodness. Pair this steak with a side of grilled vegetables or potatoes for an unforgettable meal that will satisfy even the most serious steak lovers.

Ingredients:

• 2 ribeye steaks (about 1-inch thick)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Prepare the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, salt, and pepper. Mix well, and set aside.
2. Season the Steaks: Pat steaks dry with paper towels, then season generously with salt and pepper on both sides.
3. Preheat the Grill: Heat the grill to medium-high (about 450°F/230°C). Brush the grill grates with olive oil to prevent sticking.
4. Grill the Steaks: Place the steaks on the hot grill. Grill for 4-5 minutes on each side for medium-rare, adjusting cook time based on desired doneness.
5. Baste with Herb Butter: During the last few minutes of grilling, spread the garlic herb butter over the steaks, allowing it to melt into the meat.
6. Rest and Serve: Remove steaks from the grill and let rest for 5 minutes before serving. Garnish with extra herbs if desired.

This grilled garlic herb butter steak is sure to be a hit at any gathering. The savory herb butter melts perfectly over the juicy, tender steak, creating a mouthwatering combination of flavors. Serve with your favorite sides for a restaurant-quality experience at home!

Grilled Honey Lime Shrimp Skewers

Grilled honey lime shrimp skewers offer a zesty, fresh twist to grilled seafood. The combination of sweet honey and tangy lime brings out the shrimp’s natural flavors while creating a caramelized glaze on the grill. This easy, fast recipe is perfect for summer cookouts and delivers delicious results with minimal prep.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp honey
• 1/4 cup fresh lime juice (about 2 limes)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Wooden or metal skewers

Instructions:

1. Marinate the Shrimp: In a medium bowl, whisk together honey, lime juice, garlic, smoked paprika, salt, and pepper. Add the shrimp to the marinade, stirring to coat. Marinate for 15-20 minutes.
2. Prepare the Grill: Preheat grill to medium heat (about 400°F/200°C). If using wooden skewers, soak them in water for 10-15 minutes to prevent burning.
3. Skewer the Shrimp: Thread the marinated shrimp onto skewers.
4. Grill the Skewers: Place the skewers on the grill and cook for 2-3 minutes on each side until the shrimp are pink and opaque.
5. Serve: Remove from grill and garnish with fresh cilantro and lime wedges.

These grilled honey lime shrimp skewers are an easy yet impressive way to enjoy seafood on the grill. The marinade strikes a perfect balance between sweet and tangy, enhancing the shrimp’s flavor without overpowering it. Serve as an appetizer or pair with rice and vegetables for a complete, refreshing meal.

Grilled Portobello Mushroom & Veggie Burger

For a hearty, plant-based alternative, this grilled portobello mushroom and veggie burger is a satisfying, flavor-packed choice. The smoky, juicy portobello mushrooms take on a delightful meaty texture when grilled, while toppings like avocado, tomato, and leafy greens provide added flavor and texture. This recipe is perfect for vegans, vegetarians, or anyone looking to enjoy a light yet filling grilled dinner.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 whole-grain burger buns
• Toppings: sliced avocado, tomato, lettuce, onion, and vegan mayo or sauce of choice

Instructions:

1. Marinate the Mushrooms: In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper. Brush or pour the marinade over the mushrooms, ensuring they’re well coated. Let marinate for 15 minutes.
2. Preheat the Grill: Heat grill to medium-high heat (about 400°F/200°C).
3. Grill the Mushrooms: Place mushrooms on the grill, cap side down. Grill for 4-5 minutes per side or until tender and juicy.
4. Toast the Buns: While mushrooms are grilling, place the buns on the grill for about 1 minute until toasted.
5. Assemble the Burgers: Spread vegan mayo or sauce on each bun. Top with a grilled portobello mushroom, avocado slices, tomato, lettuce, and onion.

This grilled portobello mushroom burger is a delicious, nutritious option for anyone looking to try a meatless meal. The mushroom’s rich, earthy flavor pairs wonderfully with fresh toppings and a toasted bun, making it a crowd-pleaser that’s both wholesome and satisfying.

Grilled Lemon Herb Chicken Thighs

These grilled lemon herb chicken thighs are infused with a zesty marinade of lemon juice, garlic, and fresh herbs, creating a juicy and flavorful dish. The lemon and herbs complement the smoky taste from the grill, making this a perfect recipe for a relaxed, flavorful meal. This dish is simple yet elegant and pairs wonderfully with grilled vegetables or a fresh salad.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice (about 1 lemon)
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a large bowl, mix olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Add chicken thighs, coating them well in the marinade. Marinate for at least 30 minutes or up to 2 hours.
2. Prepare the Grill: Preheat grill to medium-high heat (about 375°F/190°C). Oil the grates to prevent sticking.
3. Grill the Chicken: Place chicken thighs skin-side down on the grill. Cook for 6-8 minutes per side, until the internal temperature reaches 165°F (74°C) and the skin is crispy.
4. Rest and Serve: Remove from grill and let rest for a few minutes before serving. Garnish with extra herbs and lemon wedges if desired.

Grilled lemon herb chicken thighs offer a burst of bright, fresh flavors in every bite. The citrusy marinade keeps the chicken juicy, while the fresh herbs provide a lovely aromatic touch. This recipe is sure to become a family favorite, perfect for any day of the week.

Grilled Teriyaki Salmon

This grilled teriyaki salmon combines the sweetness of teriyaki glaze with the slightly smoky taste of the grill, resulting in a deeply flavorful and tender fish dish. Salmon is marinated and then grilled to perfection, making it both juicy and satisfying. Serve this with steamed rice and grilled vegetables for a balanced and delicious meal that’s easy to make and hard to resist.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (for garnish)
• Sliced green onions (for garnish)

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar is dissolved.
2. Marinate the Salmon: Place the salmon fillets in a resealable bag or shallow dish. Pour the marinade over the salmon, coating each piece. Marinate for 20-30 minutes.
3. Preheat the Grill: Heat grill to medium heat (about 350°F/175°C). Lightly oil the grill grates to prevent sticking.
4. Grill the Salmon: Place salmon skin-side down on the grill. Grill for 4-6 minutes per side or until the fish flakes easily with a fork.
5. Serve: Remove salmon from the grill, garnish with sesame seeds and green onions, and serve with extra teriyaki sauce if desired.

This grilled teriyaki salmon is a perfect mix of savory, sweet, and smoky flavors. The glaze caramelizes on the grill, creating a deliciously rich crust while keeping the inside moist. This recipe is quick to make and provides a healthy, flavorful dinner for seafood lovers.

Grilled Veggie & Halloumi Skewers

Grilled veggie and halloumi skewers are a fantastic vegetarian option that’s colorful, nutritious, and incredibly flavorful. Halloumi cheese has a high melting point, making it ideal for grilling, where it takes on a smoky, golden crust. Paired with a variety of vegetables, these skewers make for a tasty, meat-free dish that’s satisfying and fun to eat.

Ingredients:

• 8 oz halloumi cheese, cut into cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the Skewers: In a bowl, combine olive oil, balsamic vinegar, oregano, salt, and pepper. Toss halloumi cubes and vegetables in the mixture until well coated.
2. Assemble the Skewers: Thread halloumi and vegetables onto skewers, alternating to create a colorful display.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). Oil the grates lightly to prevent sticking.
4. Grill the Skewers: Place skewers on the grill and cook for 2-3 minutes per side, rotating until halloumi is golden and vegetables are tender.
5. Serve: Remove skewers from the grill and garnish with fresh basil or parsley.

Grilled veggie and halloumi skewers are a delightful addition to any grilled dinner. The halloumi’s salty, crispy crust pairs wonderfully with the sweet, tender vegetables, creating a unique and tasty experience. These skewers make a fantastic vegetarian main or a hearty side dish for any cookout!

Grilled Honey Mustard Pork Chops

These grilled honey mustard pork chops are juicy, flavorful, and easy to prepare. The honey mustard glaze brings a wonderful balance of sweetness and tang, which caramelizes beautifully on the grill, creating a crispy exterior while keeping the meat moist. These pork chops make a perfect main dish for a summer cookout or family dinner.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
2. Marinate the Pork Chops: Place the pork chops in a shallow dish or resealable bag and pour the marinade over them. Marinate for 30 minutes to 1 hour.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). Oil the grill grates lightly to prevent sticking.
4. Grill the Pork Chops: Place pork chops on the grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare.
5. Serve: Remove pork chops from the grill, let rest for a few minutes, and garnish with fresh parsley.

These grilled honey mustard pork chops are a delightful combination of flavors. The tangy-sweet glaze caramelizes on the grill, giving the chops a beautiful char and rich taste. Serve with grilled veggies or a crisp salad for a delicious, balanced meal that’s perfect for any occasion.

Grilled Chimichurri Steak Tacos

Grilled chimichurri steak tacos bring the vibrant flavors of South American cuisine to your grill. The steak is marinated in a fresh chimichurri sauce made with parsley, cilantro, garlic, and vinegar, giving it a bright and bold taste. Served in warm tortillas with toppings, these tacos are a flavorful, satisfying dish that’s perfect for entertaining or enjoying a casual meal outdoors.

Ingredients:

• 1 lb flank steak
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• Salt and pepper to taste
• Corn or flour tortillas
• Toppings: diced red onion, sliced avocado, crumbled queso fresco, lime wedges

Instructions:

1. Make the Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and set aside.
2. Marinate the Steak: Place flank steak in a shallow dish and pour half of the chimichurri sauce over it, reserving the other half for serving. Marinate for 20-30 minutes.
3. Preheat the Grill: Heat grill to high (about 450°F/230°C). Oil the grill grates.
4. Grill the Steak: Place steak on the grill and cook for 4-5 minutes per side for medium-rare. Adjust time to preferred doneness.
5. Assemble the Tacos: Slice the steak thinly against the grain. Serve in tortillas with reserved chimichurri sauce, and top with diced onion, avocado, queso fresco, and lime wedges.

These grilled chimichurri steak tacos are packed with fresh, vibrant flavors. The chimichurri sauce adds a zesty, herbaceous kick that complements the smoky grilled steak perfectly. Easy to customize with your favorite toppings, these tacos are ideal for a casual, crowd-pleasing meal.

Grilled Garlic Butter Lobster Tails

Grilled garlic butter lobster tails are an elegant and indulgent treat. The garlic butter enhances the natural sweetness of the lobster, while grilling adds a hint of smoky flavor, creating a luxurious dining experience. This recipe is perfect for special occasions or anytime you want to enjoy something extra special right at home.

Ingredients:

• 4 lobster tails
• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Prepare the Lobster Tails: Using kitchen scissors, cut down the top shell of each lobster tail and gently pull the meat up, laying it on top of the shell.
2. Make the Garlic Butter: In a small bowl, combine melted butter, minced garlic, lemon juice, salt, and pepper.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C).
4. Grill the Lobster Tails: Brush each lobster tail with garlic butter, reserving some for later. Place lobster tails on the grill, shell side down, and cook for 6-8 minutes until the meat is opaque and slightly charred.
5. Serve: Remove from the grill, drizzle with remaining garlic butter, and garnish with fresh parsley and lemon wedges.

Grilled garlic butter lobster tails are a show-stopping main course that’s surprisingly simple to prepare. The rich garlic butter enhances the lobster’s delicate flavor, making each bite tender and delicious. Serve with a side of grilled asparagus or a light salad for a memorable, elegant meal.

Grilled Balsamic Glazed Chicken

Grilled balsamic glazed chicken is a savory-sweet dish that combines the rich, tangy flavor of balsamic vinegar with the smoky char of grilled chicken. The balsamic glaze not only enhances the chicken’s natural flavors but also creates a beautiful caramelized coating on the surface. This recipe is quick, flavorful, and makes for an excellent weeknight dinner or a weekend gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, oregano, salt, and pepper. Bring to a simmer over medium heat, and cook for 5-7 minutes until the sauce thickens slightly. Set aside to cool.
2. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
3. Preheat the Grill: Heat grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
4. Grill the Chicken: Place the chicken breasts on the grill and cook for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).
5. Glaze the Chicken: During the last few minutes of grilling, brush the chicken with the balsamic glaze, allowing it to caramelize.
6. Serve: Remove the chicken from the grill, let it rest for a few minutes, and garnish with fresh basil before serving.

Grilled balsamic glazed chicken is a delightful dish that strikes the perfect balance of tangy, sweet, and smoky flavors. The balsamic glaze adds depth to the chicken while creating a beautiful sheen. It’s a simple yet elegant dinner that pairs wonderfully with roasted vegetables, rice, or a crisp salad.

Grilled Caribbean Jerk Chicken

Grilled Caribbean jerk chicken is packed with bold flavors from a zesty jerk marinade that combines spices like allspice, thyme, and Scotch bonnet peppers. The intense seasoning adds a spicy kick and a depth of flavor that perfectly complements the smoky grill marks. This vibrant dish transports your taste buds to the Caribbean and is sure to be a crowd-pleaser.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1-2 Scotch bonnet peppers (or habanero), chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Make the Jerk Marinade: In a blender or food processor, combine olive oil, soy sauce, brown sugar, lime juice, allspice, thyme, cinnamon, nutmeg, Scotch bonnet peppers, garlic, salt, and pepper. Blend until smooth.
2. Marinate the Chicken: Place chicken thighs in a shallow dish or resealable bag and pour the jerk marinade over the chicken. Marinate for at least 1 hour, preferably overnight.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). Oil the grill grates to prevent sticking.
4. Grill the Chicken: Place chicken thighs on the grill, skin-side down. Grill for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
5. Serve: Remove from the grill and let the chicken rest for a few minutes before serving. Serve with rice, grilled vegetables, or a refreshing mango salsa.

Grilled Caribbean jerk chicken brings a punch of flavor that is both spicy and aromatic, with complex layers of seasoning that highlight the smoky grill flavor. The combination of heat from the Scotch bonnet peppers and the sweetness of the brown sugar makes this dish a true taste of the Caribbean. It’s perfect for a bold and adventurous dinner.

Grilled Veggie and Quinoa Stuffed Bell Peppers

Grilled veggie and quinoa stuffed bell peppers are a healthy, colorful, and flavorful meal that’s perfect for a light dinner or as a side dish for grilled meats. The quinoa is mixed with roasted vegetables and spices, then stuffed into bell peppers and grilled to perfection. The smoky flavor from the grill elevates this dish, making it a hearty, satisfying option for vegetarians and non-vegetarians alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional, use vegan cheese for dairy-free)
• Fresh cilantro for garnish

Instructions:

1. Prepare the Quinoa Filling: In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, red onion, cumin, chili powder, salt, and pepper. Mix well.
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle with a little olive oil and season with salt and pepper.
3. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing the filling tightly. If desired, sprinkle with shredded cheese on top.
4. Preheat the Grill: Heat grill to medium (about 350°F/175°C). Oil the grill grates lightly.
5. Grill the Peppers: Place the stuffed bell peppers on the grill, standing up. Grill for 12-15 minutes until the peppers are tender and slightly charred, and the cheese is melted.
6. Serve: Remove the peppers from the grill, garnish with fresh cilantro, and serve.

Grilled veggie and quinoa stuffed bell peppers are a delicious and nutritious meal that’s packed with plant-based protein and vibrant flavors. The smoky grilled peppers combined with the hearty quinoa filling create a satisfying dish that is perfect for vegetarians or anyone looking for a lighter yet filling meal. Pair with a side of guacamole or salsa for extra flavor!

Grilled Rosemary Garlic Lamb Chops

Grilled rosemary garlic lamb chops are an elegant, tender, and flavorful dish perfect for any special occasion or an impressive dinner. The rosemary and garlic marinade infuses the lamb with bold, aromatic flavors that complement the natural richness of the meat. Grilling adds a delightful smoky flavor, making each bite juicy and perfectly charred.

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Make the Marinade: In a small bowl, whisk together olive oil, rosemary, garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
2. Marinate the Lamb: Place the lamb chops in a shallow dish or resealable bag and pour the marinade over the chops. Massage the marinade into the meat and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). Oil the grill grates lightly.
4. Grill the Lamb Chops: Place lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or longer for your desired doneness.
5. Serve: Remove from the grill and let rest for 5 minutes before serving.

Grilled rosemary garlic lamb chops are rich, tender, and bursting with flavor. The combination of rosemary, garlic, and lemon adds an aromatic, zesty contrast to the rich taste of lamb, and the grilling gives it a beautiful smoky char. This dish is perfect for a sophisticated dinner or a festive occasion.

Grilled Mediterranean Chicken Skewers

Grilled Mediterranean chicken skewers are packed with vibrant flavors from a Mediterranean-inspired marinade of olive oil, lemon, garlic, and herbs. The chicken is tender and juicy, with a hint of smokiness from the grill. Served on skewers, these make for a great appetizer or a main dish paired with couscous or a light Greek salad.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp red wine vinegar
• 2 tsp dried oregano
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, cumin, salt, and pepper.
2. Marinate the Chicken: Place the chicken cubes in a resealable bag or shallow dish, pour the marinade over the chicken, and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.
3. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). If using wooden skewers, soak them in water for 10 minutes to prevent burning.
4. Assemble the Skewers: Thread the marinated chicken cubes onto the skewers, ensuring they are evenly spaced.
5. Grill the Skewers: Place the skewers on the grill and cook for 6-8 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve: Remove from the grill, let rest briefly, and serve with your choice of sides, like tzatziki, pita bread, or a Greek salad.

Grilled Mediterranean chicken skewers are a delightful and healthy dish that bursts with fresh, zesty flavors. The combination of garlic, lemon, and herbs creates a mouthwatering marinade that perfectly complements the juicy chicken. These skewers make for a perfect weeknight dinner or a flavorful addition to any barbecue spread.

Grilled Margherita Flatbread

Grilled Margherita flatbread is a delicious and simple dish that’s perfect for summer cookouts or a quick dinner. The smoky grill flavor pairs beautifully with the fresh ingredients of mozzarella, tomatoes, and basil. This easy-to-make flatbread is crispy on the outside, soft on the inside, and topped with a classic Margherita flavor that’s sure to be a hit.

Ingredients:

• 2 flatbreads or pizza dough (store-bought or homemade)
• 1/2 cup marinara or pizza sauce
• 1 cup fresh mozzarella, sliced or shredded
• 1 cup cherry tomatoes, halved
• Fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions:

1. Preheat the Grill: Heat grill to medium-high (about 400°F/200°C). Oil the grill grates lightly.
2. Prepare the Flatbread: Brush the flatbreads with olive oil and season with a pinch of salt and pepper. Spread a thin layer of marinara sauce on each flatbread.
3. Add the Toppings: Top each flatbread with mozzarella slices, halved cherry tomatoes, and a few fresh basil leaves.
4. Grill the Flatbread: Place the flatbreads on the grill, cover, and cook for 4-5 minutes, or until the cheese is melted and the edges are golden and crispy. Check occasionally to prevent burning.
5. Serve: Remove from the grill, drizzle with balsamic glaze if desired, and garnish with extra basil leaves.

Grilled Margherita flatbread is a deliciously simple yet flavorful dish that brings the classic pizza flavor to the grill. The fresh mozzarella and sweet tomatoes pair perfectly with the smokiness from the grill, creating a crispy, melty, and satisfying treat. This dish is perfect for a light dinner, appetizer, or as part of a grilling feast with friends and family.

Note: More recipes are coming soon!