50+ Irresistible January Grilling Recipes to Heat Up Your Nights

Grilling isn’t just for summer—January is the perfect time to embrace your grill and enjoy delicious, hearty dishes that will warm you up on cold winter nights.

Whether you’re hosting a cozy gathering, preparing a family meal, or simply craving some grilled goodness, winter grilling can be just as satisfying as grilling in warmer months.

The smoky, charred flavors of grilled meats, vegetables, and even fruits take on a unique and comforting quality when cooked in the winter air.

This collection of 50+ January grilling recipes will keep your grill sizzling throughout the month, offering a variety of ideas to suit any occasion.

From savory grilled meats and fresh vegetables to grilled fruit desserts and winter-inspired sides, there’s something to delight every taste.

These recipes are perfect for those who want to add warmth and flavor to their January meals while embracing the outdoors.

So, fire up your grill and explore these mouthwatering dishes that are sure to make this winter season one to remember!

50+ Irresistible January Grilling Recipes to Heat Up Your Nights

January grilling offers a unique opportunity to enjoy the outdoors while indulging in delicious meals that are full of warmth and flavor.

Whether you’re cooking up tender steaks, smoky vegetables, or even grilled desserts, the possibilities are endless when it comes to winter grilling.

The 50+ recipes featured in this collection are just the beginning of your grilling adventure this January.

Embrace the chill in the air and the warmth of your grill—there’s no better way to enjoy hearty, comforting dishes that will satisfy your cravings and bring the flavors of winter to life.

So, don’t let the cold weather stop you from grilling; instead, use it as an excuse to try something new, gather around the grill, and make the most of this season with fantastic food.

Grilled Citrus-Glazed Chicken Thighs

These grilled citrus-glazed chicken thighs are a perfect way to bring a burst of flavor to your January grilling. The citrus marinade gives the chicken a tangy yet sweet profile, complemented by the smoky char from the grill. This dish is easy to prepare and offers a refreshing change from heavier winter meals.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup fresh orange juice
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together the orange juice, lemon juice, lime juice, honey, garlic, olive oil, cumin, salt, and pepper to create the marinade.
2. Place the chicken thighs in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat the grill to medium-high heat and lightly oil the grates.
4. Remove the chicken from the marinade, discarding any excess marinade.
5. Grill the chicken thighs for 6-8 minutes per side, or until they reach an internal temperature of 165°F and the skin is crispy and golden brown.
6. Let the chicken rest for a few minutes before serving. Garnish with freshly chopped parsley.

Grilled citrus-glazed chicken thighs are a delightful winter grilling option that brightens up your January meals. The marinade’s zesty flavors penetrate the chicken, making each bite juicy and flavorful, while the grill’s heat adds that irresistible smoky touch. Pair it with a simple side salad or roasted vegetables for a complete meal. This dish is perfect for both casual weeknight dinners or impressing guests at your next barbecue.

Grilled Vegetable Skewers with Balsamic Glaze

Grilled vegetable skewers are a versatile and healthy option to enjoy grilling even in the colder months. The balsamic glaze adds a rich, tangy-sweet flavor that enhances the natural sweetness of the vegetables, making this dish ideal for a January barbecue. The combination of grilled zucchini, bell peppers, mushrooms, and onions is simple yet satisfying.

Ingredients:

• 1 medium zucchini, sliced into thick rounds
• 1 bell pepper, cut into large chunks
• 1 red onion, cut into wedges
• 8 ounces mushrooms, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 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 the olive oil, balsamic vinegar, honey, oregano, salt, and pepper.
2. Thread the vegetables onto the soaked skewers, alternating between zucchini, bell pepper, onion, and mushrooms.
3. Brush the vegetable skewers with the balsamic marinade.
4. Preheat the grill to medium heat. Once hot, place the skewers on the grill and cook for about 3-4 minutes per side, until the vegetables are tender and have grill marks.
5. While grilling, occasionally baste the vegetables with the remaining marinade for extra flavor.
6. Remove the skewers from the grill and serve immediately.

These grilled vegetable skewers with balsamic glaze are a wonderful way to get a healthy and vibrant meal with minimal effort. The grilling process enhances the vegetables’ flavors, and the balsamic glaze brings a depth of sweetness that contrasts nicely with the charred edges. Ideal for a light yet satisfying dish in January, these skewers are perfect for vegetarians and meat-lovers alike. You can serve them as a side dish or even as a main, depending on your preference.

Grilled Steak with Herb Butter

This grilled steak with herb butter is the ultimate comfort food for a January barbecue. The steak is cooked to your preferred level of doneness, and the compound herb butter, made with fresh herbs and garlic, melts over the hot steak, adding richness and flavor. It’s a perfect option for those who crave hearty meals even in the cooler months.

Ingredients:

• 2 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 garlic clove, minced
• 1 teaspoon lemon zest

Instructions:

1. Preheat your grill to high heat and lightly oil the grates.
2. Rub the steaks with olive oil and season generously with salt and pepper.
3. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust the grilling time to your preferred doneness. Use a meat thermometer to ensure they reach the desired temperature (130°F for medium-rare, 140°F for medium).
4. While the steaks are grilling, prepare the herb butter by combining the softened butter, parsley, thyme, garlic, and lemon zest in a small bowl. Mix until well combined.
5. Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
6. Top each steak with a generous dollop of herb butter and serve immediately.

Grilled steak with herb butter is a decadent and satisfying dish that feels like a special treat, perfect for a winter gathering or a cozy dinner. The rich, garlicky butter melts into the hot steak, creating a mouthwatering contrast to the savory grilled flavor. This meal pairs wonderfully with roasted potatoes, grilled asparagus, or a side salad. It’s a timeless and luxurious option for your January grilling repertoire.

Grilled Salmon with Avocado Salsa

Grilled salmon with avocado salsa is a refreshing and flavorful dish, perfect for brightening up chilly January evenings. The richness of the salmon pairs wonderfully with the creamy, tangy avocado salsa, adding a light and satisfying option to your winter grilling menu. This recipe is quick and easy to prepare, making it ideal for busy weeknights or weekend gatherings.

Ingredients:

• 4 salmon fillets (skin on)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 small red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon olive oil

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Place the salmon fillets on the grill, skin-side down, and cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
3. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, lime juice, and olive oil in a bowl. Gently toss to combine and season with salt and pepper to taste.
4. Once the salmon is done, remove it from the grill and serve with a generous spoonful of avocado salsa on top.

Grilled salmon with avocado salsa is a perfect balance of healthy fats, fresh flavors, and smoky char. The tender, flaky salmon provides a rich base, while the cool and creamy avocado salsa adds a refreshing contrast. This dish is not only delicious but also full of nutrients, making it a great option for a light and healthy meal in January. Serve it with a side of quinoa or steamed vegetables for a well-rounded meal.

Grilled Shrimp Skewers with Garlic-Lemon Marinade

Grilled shrimp skewers with garlic-lemon marinade are a quick and flavorful way to enjoy seafood on the grill. The garlic and lemon marinade infuse the shrimp with a zesty kick, while grilling gives them a smoky flavor. This recipe is perfect for January grilling, offering a light yet satisfying meal that’s full of fresh, bold flavors.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
2. Place the shrimp in the marinade and toss to coat. Cover and refrigerate for 20-30 minutes.
3. Preheat the grill to medium-high heat and thread the shrimp onto the soaked wooden skewers.
4. Grill the shrimp for about 2-3 minutes per side, until they turn pink and opaque.
5. Remove the shrimp from the grill and sprinkle with fresh parsley before serving.

These grilled shrimp skewers with garlic-lemon marinade are a fantastic addition to your January grilling repertoire. The shrimp are perfectly tender and infused with bold flavors, while the grilling process enhances their natural sweetness. The garlic and lemon marinade gives them a fresh, bright taste that is perfect for light, flavorful meals. Serve these shrimp skewers with a side of rice or a light salad for a complete meal that feels both indulgent and healthy.

Grilled Pork Tenderloin with Apple Cider Glaze

Grilled pork tenderloin with apple cider glaze is a comforting yet sophisticated dish perfect for winter grilling. The apple cider glaze adds a touch of sweetness and tang, complementing the savory flavors of the pork. This dish is great for family dinners or special occasions, offering both rich flavors and a juicy texture.

Ingredients:

• 1 pork tenderloin (about 1 pound)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat the grill to medium-high heat and brush the pork tenderloin with olive oil. Season generously with salt and pepper.
2. Place the pork tenderloin on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 145°F.
3. While the pork is grilling, prepare the apple cider glaze by combining the apple cider, Dijon mustard, honey, and thyme in a small saucepan. Bring to a simmer and cook for 5-7 minutes, or until the glaze thickens slightly.
4. During the last few minutes of grilling, brush the pork tenderloin with the apple cider glaze, turning to coat the meat evenly.
5. Remove the pork from the grill and let it rest for 5 minutes before slicing.
6. Serve the sliced pork with extra glaze on top.

Grilled pork tenderloin with apple cider glaze is a wonderful balance of savory and sweet, with the tender pork perfectly complemented by the flavorful glaze. The apple cider glaze adds a delicious layer of sweetness that caramelizes on the meat, creating a rich, glossy finish. This dish is perfect for a cozy winter meal, and the grilling adds a smoky depth to the flavor. Pair it with mashed potatoes or roasted root vegetables for a satisfying, hearty meal that will impress your guests.

Grilled BBQ Chicken Drumsticks

Grilled BBQ chicken drumsticks are a classic, comforting choice that brings a smoky, tangy flavor to your January grilling. The rich BBQ sauce caramelizes on the drumsticks as they cook, creating a flavorful crust while keeping the meat juicy inside. This easy-to-make recipe is great for casual dinners or for serving a crowd during a winter barbecue.

Ingredients:

• 8 chicken drumsticks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup BBQ sauce (your favorite brand)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Preheat your grill to medium heat and brush the grill grates with olive oil to prevent sticking.
2. Season the chicken drumsticks with salt, pepper, smoked paprika, garlic powder, and onion powder.
3. Place the drumsticks on the grill, turning occasionally, for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
4. While the chicken is grilling, combine the BBQ sauce and apple cider vinegar in a small bowl. Mix well.
5. During the last 5 minutes of grilling, brush the BBQ sauce onto the chicken drumsticks, turning to coat evenly.
6. Remove the drumsticks from the grill and allow them to rest for a few minutes before serving.

Grilled BBQ chicken drumsticks are a crowd-pleasing dish that combines smoky flavors with the tang of BBQ sauce. The crispy, caramelized skin adds a delightful texture, while the tender meat inside remains juicy and full of flavor. These drumsticks are perfect for winter gatherings, providing a warm and satisfying meal that everyone will enjoy. Serve them with coleslaw or grilled corn on the cob for a classic, hearty dinner.

Grilled Portobello Mushrooms with Balsamic Marinade

Grilled Portobello mushrooms are a fantastic vegetarian option that delivers a savory, earthy flavor with a hint of sweetness from the balsamic marinade. These mushrooms can serve as a hearty main dish or as a side to complement other grilled meats. The grill imparts a wonderful smoky flavor, making these mushrooms a perfect addition to your January grilling lineup.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, rosemary, garlic, salt, and pepper.
2. Place the Portobello mushrooms in a shallow dish or resealable bag and pour the marinade over them. Allow the mushrooms to marinate for 20-30 minutes, turning occasionally.
3. Preheat the grill to medium heat and lightly oil the grill grates.
4. Grill the mushrooms, gill-side down, for 5-7 minutes. Flip them over and grill for another 4-5 minutes, until the mushrooms are tender and have nice grill marks.
5. Remove the mushrooms from the grill and garnish with fresh parsley if desired.

These grilled Portobello mushrooms with balsamic marinade offer a rich and satisfying flavor profile, with the balsamic vinegar enhancing the natural umami of the mushrooms. They’re great for vegetarians or anyone looking to enjoy a light yet filling grilled dish. You can serve them as a standalone main course with a side of quinoa or grilled vegetables, or use them as a flavorful topping for burgers or sandwiches.

Grilled Beef Kebabs with Mediterranean Marinade

Grilled beef kebabs with Mediterranean marinade bring together the bold flavors of olive oil, lemon, garlic, and herbs, creating a juicy and aromatic dish. The beef is marinated to absorb the vibrant flavors, and grilling ensures the meat gets a smoky, charred finish. These kebabs are perfect for winter grilling when you want a quick and satisfying meal.

Ingredients:

• 1 1/2 pounds beef sirloin, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
2. Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours.
3. Thread the marinated beef cubes, bell pepper, and onion onto the soaked skewers, alternating between meat and vegetables.
4. Preheat the grill to medium-high heat and oil the grill grates.
5. Grill the kebabs for 4-5 minutes per side, or until the beef is cooked to your desired doneness (for medium, aim for an internal temperature of 140°F).
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.

Grilled beef kebabs with Mediterranean marinade are a flavor-packed and easy-to-make option for winter grilling. The tender beef absorbs the bright, aromatic flavors of the marinade, while the vegetables add a bit of sweetness and crunch. These kebabs are perfect for a quick weeknight dinner or for entertaining guests. Pair them with couscous or a Greek salad for a complete Mediterranean-inspired meal that’s sure to impress.

Grilled Herb-Crusted Lamb Chops

Grilled herb-crusted lamb chops are a luxurious yet simple dish that combines the rich flavors of tender lamb with a fragrant, herby crust. The grilling process adds a smoky depth to the lamb, while the herb mixture creates a flavorful, aromatic coating. This dish is ideal for a special winter gathering or a comforting dinner on a chilly evening.

Ingredients:

• 8 lamb chops, bone-in
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 tablespoon Dijon mustard (optional)

Instructions:

1. Preheat the grill to medium-high heat and brush the grates with olive oil.
2. In a small bowl, combine the garlic, rosemary, thyme, lemon zest, salt, and pepper.
3. Rub the lamb chops with olive oil and then coat them with the herb mixture, pressing gently to adhere. If desired, brush each chop with a thin layer of Dijon mustard for added flavor.
4. Grill the lamb chops for about 3-4 minutes per side for medium-rare, or until they reach your preferred level of doneness. Use a meat thermometer to check the internal temperature (135°F for medium-rare, 145°F for medium).
5. Allow the lamb chops to rest for 5 minutes before serving.

Grilled herb-crusted lamb chops offer an elegant and flavorful dish that’s perfect for winter grilling. The fragrant herbs add a fresh, earthy layer to the rich lamb, while the grill imparts a smoky flavor that enhances the meat’s natural richness. This dish pairs beautifully with roasted root vegetables, mashed potatoes, or a fresh green salad for a well-rounded and impressive meal.

Grilled Pineapple and Shrimp Skewers

Grilled pineapple and shrimp skewers combine the sweetness of caramelized pineapple with the savory, smoky shrimp for a tropical twist on your January grilling. The skewers are easy to assemble and cook quickly, making them an ideal choice for a flavorful, light dish that still satisfies. The pineapple adds a fresh burst of sweetness, while the shrimp provides protein and a smoky char.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 fresh pineapple, cut into chunks
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a small bowl, whisk together the olive oil, honey, soy sauce, lime juice, smoked paprika, salt, and pepper to make the marinade.
2. Thread the shrimp and pineapple chunks onto the soaked skewers, alternating between shrimp and pineapple.
3. Brush the skewers with the marinade, ensuring all the shrimp and pineapple are coated evenly.
4. Preheat the grill to medium-high heat and oil the grill grates.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque, and the pineapple is lightly charred.
6. Remove the skewers from the grill and serve immediately.

Grilled pineapple and shrimp skewers are a flavorful and refreshing dish that brings a touch of tropical sweetness to your winter grilling. The smoky, caramelized pineapple balances the savory shrimp, creating a perfect harmony of flavors. This dish is ideal as an appetizer or main course and pairs well with a side of coconut rice or a simple green salad. It’s a fun, light option that brightens up cold weather grilling.

Grilled Sweet Potato Fries with Garlic Aioli

Grilled sweet potato fries with garlic aioli are a delicious and healthy twist on traditional fries, offering a smoky, charred flavor that pairs perfectly with the creamy, garlicky aioli. The natural sweetness of the sweet potatoes is enhanced by the grill, while the aioli adds a rich and savory contrast. These fries make a great side dish or snack for any winter grilling occasion.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat and brush the grill grates with olive oil.
2. In a bowl, toss the sweet potato fries with olive oil, salt, pepper, smoked paprika, and cumin.
3. Arrange the fries in a single layer on the grill and cook for 3-4 minutes per side, turning occasionally, until the fries are tender and lightly charred.
4. While the fries are grilling, prepare the garlic aioli by mixing the mayonnaise, lemon juice, garlic, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
5. Once the fries are done, remove them from the grill and serve with the garlic aioli for dipping.

Grilled sweet potato fries with garlic aioli are a fantastic side dish that combines the best of sweet, smoky, and savory flavors. The grill adds a nice char to the fries, which balances the natural sweetness of the sweet potatoes. The creamy, garlicky aioli makes the fries even more irresistible. This dish is a great accompaniment to grilled meats, or they can be enjoyed on their own as a snack. It’s a comforting yet healthier alternative to traditional fries, perfect for any winter grilling session.

Grilled Turkey Burgers with Cranberry Mayo

Grilled turkey burgers with cranberry mayo are a flavorful and festive twist on the classic burger, perfect for winter grilling. The lean turkey provides a light yet satisfying base, while the cranberry mayo adds a tangy, slightly sweet element that brings the flavors together. These turkey burgers are ideal for anyone looking for a healthier, delicious option to enjoy during the colder months.

Ingredients:

• 1 1/2 pounds ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 egg
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 4 whole-wheat burger buns
• Fresh arugula or spinach for topping (optional)

Instructions:

1. Preheat the grill to medium-high heat and oil the grill grates.
2. In a large bowl, mix the ground turkey, breadcrumbs, onion, egg, dried thyme, salt, and pepper until well combined. Form the mixture into 4 even patties.
3. Grill the turkey burgers for 5-6 minutes per side, or until they reach an internal temperature of 165°F and are no longer pink in the center.
4. While the burgers are grilling, make the cranberry mayo by mixing the cranberry sauce, mayonnaise, and Dijon mustard in a small bowl.
5. Toast the burger buns on the grill for 1-2 minutes, if desired.
6. Assemble the burgers by spreading cranberry mayo on the bottom half of each bun, adding the turkey patty, and topping with fresh arugula or spinach if desired. Serve immediately.

Grilled turkey burgers with cranberry mayo bring a fresh, festive touch to your winter grilling. The lean turkey burger is juicy and full of flavor, while the cranberry mayo provides a sweet and tangy contrast. The whole-wheat buns and fresh greens add a wholesome element, making this dish both light and satisfying. Serve these burgers with roasted sweet potato fries or a side salad for a complete meal that feels both indulgent and healthy.

Grilled Veggie Skewers with Pesto

Grilled veggie skewers with pesto are a vibrant and flavorful way to enjoy fresh vegetables during winter grilling. The smoky char from the grill complements the natural sweetness of the vegetables, while the pesto adds a burst of herbaceous richness. These skewers are perfect as a side dish or a vegetarian main course for those looking to add more plant-based meals to their grilling repertoire.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 cherry tomatoes
• 1/2 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the grill to medium heat and brush the grates with olive oil.
2. Thread the zucchini, bell pepper, onion, and cherry tomatoes onto the soaked skewers, alternating the vegetables.
3. Brush the veggie skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 4-5 minutes per side, or until the vegetables are tender and lightly charred.
5. Remove the skewers from the grill and brush with pesto while still warm.
6. Serve the skewers with extra pesto on the side for dipping, if desired.

Grilled veggie skewers with pesto are a fantastic way to enjoy a healthy, colorful dish with a burst of flavor. The smoky char from the grill adds depth to the vegetables, while the pesto ties everything together with its vibrant, herby flavor. These skewers are a great option for a light lunch, dinner, or as a side dish to complement grilled meats. Pair them with a quinoa salad or a fresh green salad for a well-rounded, satisfying meal.

Grilled Stuffed Bell Peppers

Grilled stuffed bell peppers are a hearty and satisfying dish, perfect for winter grilling. The bell peppers are filled with a savory mixture of ground beef, rice, vegetables, and spices, creating a flavorful and well-balanced meal. Grilling the stuffed peppers enhances the flavors, giving them a smoky finish that pairs beautifully with the rich filling.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 pound ground beef or turkey
• 1/2 cup cooked rice
• 1/4 cup onion, chopped
• 1/4 cup diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil

Instructions:

1. Preheat the grill to medium heat and brush the grates with olive oil.
2. In a skillet over medium heat, cook the ground beef or turkey, breaking it apart with a spoon, until browned and fully cooked (about 6-7 minutes). Add the chopped onion and cook for another 3-4 minutes, until softened.
3. Stir in the cooked rice, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, until the mixture is well combined and heated through.
4. Stuff the bell peppers with the beef and rice mixture, pressing down gently to pack the filling in.
5. Brush the outside of the stuffed peppers with olive oil and place them on the grill. Cover and grill for 10-12 minutes, or until the peppers are tender and slightly charred.
6. In the last 2-3 minutes of grilling, sprinkle the shredded cheese on top of the stuffed peppers and cover the grill to melt the cheese.
7. Remove the peppers from the grill and serve hot.

Grilled stuffed bell peppers are a comforting and filling dish that’s perfect for winter grilling. The smoky, slightly charred peppers complement the savory beef and rice filling, while the melted cheese adds a creamy richness. These stuffed peppers can be served as a main course or paired with a side of grilled vegetables or a fresh salad. They’re a great way to enjoy a balanced meal packed with flavor and nutrients.

Note: More recipes​ are coming soon!