28+ Irresistible Summer Griddle Recipes to Savor All Season Long

Summer is the perfect time to break out the griddle and cook up some delicious, sizzling meals.

Whether you’re hosting a backyard BBQ, preparing a light weeknight dinner, or craving a tasty breakfast, the griddle is a versatile and quick tool that will deliver mouthwatering dishes with minimal cleanup.

From fresh seafood to juicy steaks, crispy vegetables to decadent breakfast treats, the options are endless when it comes to summer griddle recipes.

In this blog post, we’ve compiled over 28+ mouthwatering summer griddle recipes that will inspire you to cook up something new and exciting every time you fire up the griddle.

These recipes are easy to make, bursting with flavor, and perfect for enjoying the sunshine with family and friends.

So, grab your griddle, fire it up, and let’s dive into these sizzling summer dishes!

28+ Irresistible Summer Griddle Recipes to Savor All Season Long

Summer is a time for delicious meals enjoyed in the great outdoors, and your griddle is the perfect tool to make that happen.

With these 28+ summer griddle recipes, you’ll have an exciting array of flavors at your fingertips, whether you’re cooking up fresh seafood, grilling juicy meats, or creating colorful veggie dishes.

The versatility of the griddle makes it easy to prepare quick, flavorful meals for any occasion, from casual cookouts to family dinners.

So why wait? Fire up your griddle, gather your favorite ingredients, and start cooking up some sizzling summer meals.

Whether you prefer savory or sweet, spicy or mild, there’s a griddle recipe here for everyone to enjoy.

Grilled Street Corn Quesadillas

Nothing says summer like street corn—combine that with cheesy quesadillas on the griddle and you have a smoky, creamy, and crowd-pleasing dish.

These Grilled Street Corn Quesadillas bring together sweet charred corn, tangy lime, and melty cheese in a crisp tortilla shell, all made sizzling-hot on a flat-top griddle. Great for lunch, dinner, or even a hearty snack, this recipe celebrates summer’s bold, sunny flavors.

Ingredients:

• 2 cups grilled corn (fresh off the cob or thawed frozen)
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1/2 tsp chili powder
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• Butter or oil for grilling

Instructions:

1. In a bowl, mix grilled corn, mayo, cotija, chili powder, lime juice, and cilantro. Set aside.
2. Heat the griddle to medium heat and lightly oil or butter the surface.
3. Lay one tortilla on the griddle. Sprinkle 1/2 cup of shredded cheese evenly on half the tortilla, then spoon over 1/2 cup of the street corn mix.
4. Fold the tortilla over and cook for 2–3 minutes per side, pressing gently, until golden and crispy.
5. Repeat with remaining tortillas.
6. Cut into wedges and serve hot, garnished with extra cotija and cilantro if desired.

These quesadillas deliver that unmistakable street corn flavor with gooey cheese and crisp tortillas—summer comfort food at its best.

Whether enjoyed on their own or with a zesty salsa, they’re a griddle go-to you’ll crave all season long.

Griddle Smashburger Tacos

These hybrid Smashburger Tacos are a griddle master’s dream—ultra-crispy beef smashed onto tortillas, layered with gooey cheese and topped with classic burger fixings.

They’re fast, fun, and perfect for a casual summer gathering. Best of all, they’re endlessly customizable.

Ingredients:

• 1 lb ground beef (80/20 for best flavor)
• Salt and pepper
• 6 small flour or corn tortillas
• 6 slices American or cheddar cheese
• Shredded lettuce, sliced tomatoes, pickles
• Burger sauce or chipotle mayo
• Butter or oil for griddle

Instructions:

1. Preheat your griddle to medium-high and lightly grease it.
2. Form 6 small, loose meatballs from the ground beef.
3. Place a tortilla on the griddle, and immediately put a meatball in the center. Smash the meatball flat so it sticks to the tortilla and cooks as one piece. Season with salt and pepper.
4. Let it cook 3–4 minutes until browned and crispy, then flip and add a slice of cheese.
5. Cook another 1–2 minutes to melt the cheese and finish the tortilla.
6. Serve hot with lettuce, tomato, pickles, and your favorite sauce.

This playful twist on burgers brings the best of both worlds—crispy beef, melted cheese, and taco-style convenience.

It’s the kind of summer recipe that makes you want to fire up the griddle for every meal.

Sweet Chili Shrimp & Pineapple Skewers

Sweet, savory, and a little spicy—these shrimp and pineapple skewers are everything a summer evening on the griddle should be.

The high heat caramelizes the sweet chili glaze and chars the pineapple just right, giving this dish restaurant-quality flavor with backyard simplicity.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups pineapple chunks
• 1 red bell pepper, chopped
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Skewers (metal or soaked wooden)

Instructions:

1. In a bowl, combine sweet chili sauce, soy sauce, and lime juice. Toss shrimp in half the mixture and reserve the rest.
2. Thread shrimp, pineapple, and bell pepper onto skewers.
3. Heat the griddle to medium-high. Lightly oil the surface.
4. Place skewers on the griddle and cook 2–3 minutes per side, brushing with the reserved sauce as they cook.
5. Cook until shrimp are opaque and lightly charred and pineapple is caramelized.
6. Remove from heat and serve immediately.

These skewers strike a perfect balance of smoky, sweet, and tangy—ideal for pairing with rice, salads, or just eating right off the stick.

It’s a griddle recipe that feels tropical, festive, and effortlessly delicious—just what summer was made for.

Griddled Peach & Prosciutto Flatbreads

This elegant yet simple flatbread is the perfect summer appetizer or light meal.

Sweet grilled peaches contrast beautifully with salty prosciutto and creamy burrata, all on a golden, crispy flatbread. Cooking it on the griddle gives it a wood-fired-style char without needing a pizza oven.

Ingredients:

• 2 store-bought naan or flatbreads
• 2 ripe peaches, sliced
• 4 slices prosciutto
• 1 ball burrata or fresh mozzarella
• 1/4 cup arugula
• 2 tbsp balsamic glaze
• Olive oil for brushing
• Salt and pepper

Instructions:

1. Preheat your griddle to medium heat and lightly oil it.
2. Brush peaches with olive oil and grill on the griddle for 2–3 minutes per side until caramelized. Set aside.
3. Place the flatbreads on the griddle and cook until crispy and golden, about 3–4 minutes per side.
4. While still warm, top flatbreads with torn prosciutto, grilled peaches, dollops of burrata, and a handful of arugula.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.

This flatbread offers the perfect balance of sweet, salty, creamy, and crunchy.

It’s ideal for a light summer lunch, patio snack, or a gourmet starter for your next griddle feast.

Griddle Veggie & Halloumi Wraps

Fresh summer vegetables shine in this colorful, satisfying wrap featuring halloumi cheese—grilled until golden and slightly crisp.

The combination of warm griddled ingredients and a cool garlic yogurt sauce makes this a refreshing yet hearty vegetarian option for hot days.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 block halloumi cheese, sliced
• Olive oil, salt, pepper
• 4 large tortillas or wraps
• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Fresh mint or parsley (optional)

Instructions:

1. Heat the griddle to medium-high and brush with olive oil.
2. Grill zucchini, bell pepper, and onion until soft and lightly charred, about 4–5 minutes.
3. Add halloumi slices and cook 2–3 minutes per side until golden brown.
4. In a small bowl, mix Greek yogurt, garlic, lemon juice, and herbs (if using).
5. Warm tortillas briefly on the griddle. Fill each with grilled veggies and halloumi, then drizzle with the yogurt sauce.
6. Roll tightly and slice in half.

These wraps are colorful, satisfying, and packed with smoky flavor—ideal for summer lunches or quick dinners, especially when you want something healthy but indulgent.

Griddle Breakfast Hash with Chorizo & Sweet Potato

Start your summer mornings strong with this smoky, savory breakfast hash.

Griddling chorizo with sweet potatoes and bell peppers creates crispy bits and caramelized edges, while eggs cooked right alongside soak up all that bold flavor. It’s a one-griddle meal that feels rustic and deeply comforting.

Ingredients:

• 1/2 lb fresh chorizo (or spicy sausage), casing removed
• 2 medium sweet potatoes, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 4 eggs
• Olive oil
• Salt and pepper
• Fresh cilantro or scallions for garnish

Instructions:

1. Heat the griddle to medium and oil lightly.
2. Add sweet potatoes and cook for 5–7 minutes until slightly tender and browned.
3. Add chorizo, breaking it up as it cooks. Stir in bell pepper and onion and cook for another 5–7 minutes until everything is browned and cooked through.
4. Make 4 small wells in the hash and crack an egg into each. Cover with a lid or metal bowl to steam for 2–3 minutes until whites are set and yolks are runny (or cook longer if preferred).
5. Season with salt and pepper and garnish with cilantro or scallions.

This griddle hash is smoky, spicy, and hearty—perfect for brunch on the patio or breakfast-for-dinner after a long summer day.

The combination of crispy bits and runny yolks makes every bite unforgettable.

Griddled Lemon Herb Chicken Skewers

Light, juicy, and bursting with flavor, these lemon herb chicken skewers are ideal for a summer BBQ or outdoor gathering.

Marinated in a zesty lemon and herb dressing, the chicken becomes tender and aromatic when grilled on the griddle. These skewers can be served with rice, salads, or enjoyed on their own as a main or appetizer.

Ingredients:

• 1 lb chicken breast, cut into bite-sized cubes
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• Skewers (metal or soaked wooden)

Instructions:

1. In a bowl, combine lemon juice, zest, olive oil, garlic, thyme, rosemary, salt, and pepper.
2. Add the chicken cubes to the marinade and let them sit for at least 30 minutes (or up to 2 hours) in the fridge.
3. Preheat your griddle to medium-high and lightly grease it with oil.
4. Thread the marinated chicken onto skewers.
5. Place the skewers on the griddle and cook for 5–7 minutes per side, turning occasionally, until the chicken is golden and fully cooked.
6. Serve hot with a squeeze of fresh lemon juice.

These chicken skewers are tender, full of flavor, and charred to perfection.

They’re easy to prepare and make for an excellent option for summer gatherings, pairing beautifully with grilled veggies or a refreshing salad.

Griddled Zucchini & Corn Fritters

These savory fritters are the perfect way to use up the bounty of summer vegetables.

With crispy exteriors and soft, flavorful centers, these fritters are fantastic for breakfast, lunch, or as a side dish. The combination of zucchini, corn, and fresh herbs brings a taste of summer to every bite.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup fresh corn kernels (or frozen, thawed)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying
• Fresh parsley for garnish

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a bowl, combine zucchini, corn, flour, eggs, Parmesan, garlic powder, salt, and pepper. Stir until well combined.
3. Preheat the griddle to medium heat and add a drizzle of olive oil.
4. Spoon heaping tablespoons of the mixture onto the griddle, pressing down slightly to form fritters. Cook for 2–3 minutes per side, or until golden and crispy.
5. Remove from the griddle and drain on paper towels. Garnish with fresh parsley before serving.

These fritters are crispy on the outside and tender inside, packed with summer veggies.

They make an amazing side dish, snack, or light lunch, and pair wonderfully with a creamy dipping sauce like sour cream or yogurt.

Griddled Sausage and Bell Pepper Sandwiches

This recipe takes the classic sausage and peppers combo and elevates it with griddled flavor.

The sausages are juicy and flavorful, while the peppers and onions become beautifully caramelized. Serve it all on toasted rolls for a hearty, satisfying summer meal.

Ingredients:

• 4 Italian sausages (mild or spicy)
• 2 bell peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 4 sandwich rolls or hoagie buns
• Salt and pepper, to taste
• Fresh basil or parsley (optional)

Instructions:

1. Preheat the griddle to medium heat and add a drizzle of olive oil.
2. Place the sausages on the griddle and cook, turning occasionally, until browned and fully cooked, about 10–12 minutes.
3. While the sausages are cooking, add the bell peppers and onions to the griddle. Season with salt and pepper, and cook, stirring occasionally, until tender and caramelized, about 8–10 minutes.
4. Toast the sandwich rolls on the griddle until golden and crispy.
5. To assemble, place each sausage on a roll, and top with the sautéed peppers and onions. Garnish with fresh herbs if desired.

These sandwiches are a satisfying combination of savory sausage, sweet peppers, and onions, all piled onto a toasted roll.

It’s the perfect meal for an easy lunch or dinner during a summer cookout or picnic.

Griddled Shrimp Tacos with Mango Salsa

These shrimp tacos are bursting with tropical flavor.

The sweetness of the mango salsa pairs perfectly with the juicy, perfectly charred shrimp, all wrapped in a warm tortilla. Griddling the shrimp on a flat-top griddle gives them a delicious smoky finish that makes these tacos irresistible.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 4 small flour or corn tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 jalapeño, finely chopped (optional)

Instructions:

1. Preheat the griddle to medium-high and drizzle with olive oil.
2. Toss the shrimp in chili powder, cumin, salt, and pepper.
3. Cook the shrimp on the griddle for 2–3 minutes per side until they are opaque and lightly charred.
4. While the shrimp are cooking, prepare the mango salsa by combining mango, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Season with a pinch of salt.
5. Warm the tortillas on the griddle for about 1 minute, then fill each with shrimp and a generous scoop of mango salsa.

These tacos are the perfect blend of smoky, spicy, and sweet, with a refreshing hit from the mango salsa.

They’re light, flavorful, and perfect for a summer meal that feels like a tropical getaway.

Griddled Caprese Chicken Sandwich

A fresh take on the classic Caprese salad, this griddled chicken sandwich is loaded with juicy grilled chicken, fresh mozzarella, basil, and ripe tomatoes.

With a drizzle of balsamic reduction and a crisped bun, it’s the perfect sandwich to enjoy on a warm summer day.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp olive oil
• 1 ball fresh mozzarella, sliced
• 2 ripe tomatoes, sliced
• A handful of fresh basil leaves
• 2 sandwich rolls or ciabatta buns
• 2 tbsp balsamic glaze or reduction

Instructions:

1. Preheat the griddle to medium-high and drizzle with olive oil.
2. Season the chicken breasts with salt and pepper. Grill them on the griddle for 5–7 minutes per side, or until fully cooked through.
3. During the last minute of cooking, place mozzarella slices on top of the chicken breasts and cover with a lid to melt the cheese.
4. Toast the sandwich rolls on the griddle until lightly golden and crispy.
5. Assemble the sandwich: Place the mozzarella-covered chicken breast on the bottom half of the roll, top with sliced tomatoes, fresh basil, and a drizzle of balsamic glaze. Top with the other half of the roll.

This sandwich is a beautiful fusion of flavors—rich and creamy mozzarella, sweet tomatoes, fragrant basil, and the tangy balsamic glaze.

It’s a perfect meal for lunch or a casual dinner that highlights summer’s finest ingredients.

Griddled Sweet Potato & Black Bean Quesadillas

These sweet potato and black bean quesadillas are a vegetarian delight.

The sweetness of roasted sweet potatoes contrasts perfectly with the earthy black beans, all tucked inside a crispy tortilla and melted cheese. Ideal for a quick lunch or dinner, they’re hearty, nutritious, and packed with flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas
• Olive oil or butter for grilling

Instructions:

1. Preheat your griddle to medium heat and drizzle with olive oil.
2. Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Grill them on the griddle, turning occasionally, until they’re tender and lightly caramelized, about 10 minutes.
3. Remove the sweet potatoes from the griddle and set aside.
4. Lay a tortilla on the griddle and sprinkle with cheese, black beans, and the cooked sweet potatoes. Top with another tortilla.
5. Cook for 3–4 minutes per side until the tortillas are crispy and the cheese is melted. Repeat with the remaining tortillas.
6. Slice into wedges and serve with salsa, sour cream, or guacamole.

These quesadillas are a perfect combination of sweet, savory, and creamy.

The crispy outside and warm, cheesy filling are sure to satisfy, while the black beans and sweet potatoes offer a hearty, plant-based option.

Griddled Veggie Tostadas

Crispy, crunchy, and packed with flavor, these veggie tostadas are a great way to enjoy all the fresh produce that summer has to offer.

Griddled tortillas are topped with seasoned black beans, fresh veggies, and a drizzle of tangy crema for the ultimate bite. Perfect as a light dinner or appetizer for a summer fiesta.

Ingredients:

• 4 corn tortillas
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 small tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup sour cream or Mexican crema
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat your griddle to medium heat.
2. Place the tortillas on the griddle and cook for 2-3 minutes per side until they are crispy and golden. Remove and set aside.
3. In a small pan on the griddle, heat olive oil and toss in the black beans. Add cumin, salt, and pepper, and cook for 3–5 minutes, stirring occasionally.
4. While the beans cook, mix sour cream or crema with lime juice for the sauce.
5. To assemble, spread a layer of black beans on each crispy tortilla, then top with shredded lettuce, diced tomatoes, red onions, and avocado slices.
6. Drizzle with crema and garnish with fresh cilantro.

These tostadas are light, fresh, and packed with vibrant summer flavors.

With crispy tortillas and creamy toppings, they’re a perfect dish for a warm evening on the patio.

Griddled BBQ Chicken Sliders

Juicy, smoky, and tangy, these BBQ chicken sliders are the perfect summer party food.

Grilled on the griddle and topped with crispy slaw, these mini sandwiches offer a satisfying blend of sweet, spicy, and savory flavors, all on a perfectly toasted slider bun.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce (your favorite brand)
• 1 cup coleslaw mix (or shredded cabbage and carrots)
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper, to taste
• 8 slider buns
• Olive oil for griddling

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. Season the chicken breasts with salt and pepper, then grill on the griddle for 5-7 minutes per side, or until fully cooked through.
3. During the last minute of grilling, brush the chicken with BBQ sauce and allow it to caramelize slightly.
4. While the chicken is cooking, mix coleslaw mix, mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper to make the slaw.
5. Toast the slider buns on the griddle until golden brown.
6. Shred the grilled chicken and pile it onto each bun, then top with a generous scoop of coleslaw.
7. Serve immediately as a deliciously messy and satisfying meal.

These BBQ chicken sliders are easy to make and absolutely packed with flavor, perfect for summer cookouts or casual weeknight dinners.

The smoky BBQ chicken and creamy slaw come together to create the perfect bite-sized treat.

Griddled Lemon Garlic Shrimp & Asparagus Skewers

These shrimp and asparagus skewers are a light and healthy option for summer grilling, with the perfect balance of zesty lemon, aromatic garlic, and fresh herbs.

Grilled on the griddle, they make for a quick dinner or a flavorful addition to any BBQ spread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp fresh thyme or rosemary (optional)
• Salt and pepper to taste
• Skewers (metal or soaked wooden)

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. In a bowl, combine olive oil, lemon juice and zest, garlic, thyme, salt, and pepper.
3. Thread the shrimp and asparagus onto the skewers, alternating between them.
4. Brush the skewers with the lemon garlic marinade and place them on the griddle.
5. Grill for 2–3 minutes per side, until the shrimp are opaque and the asparagus is tender but slightly charred.
6. Serve hot, garnished with extra lemon wedges and fresh herbs.

These skewers are light, fresh, and full of bright summer flavors.

The griddle gives them a delicious char, making this dish both healthy and incredibly flavorful, ideal for a light summer dinner or a BBQ side dish.

Griddled Steak and Chimichurri Sandwiches

This hearty sandwich is all about bold, juicy steak paired with a fresh and zesty chimichurri sauce.

Grilled on the griddle, the steak becomes perfectly seared, and the chimichurri—packed with parsley, garlic, and vinegar—adds a bright kick. It’s the perfect sandwich for a satisfying summer lunch or dinner.

Ingredients:

• 2 ribeye or sirloin steaks (about 6 oz each)
• Olive oil, for grilling
• Salt and pepper, to taste
• 4 sandwich rolls or baguette-style buns
• 1 cup chimichurri sauce (store-bought or homemade)
  • 1 cup fresh parsley, chopped
  • 2 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. Season the steaks with salt and pepper and cook on the griddle for 4-6 minutes per side for medium-rare (adjust time for preferred doneness).
3. While the steaks cook, mix together the chimichurri sauce ingredients in a small bowl.
4. Toast the sandwich rolls on the griddle until golden and crispy.
5. Let the steak rest for a few minutes before slicing it thinly against the grain.
6. To assemble, place the sliced steak on the rolls, drizzle with chimichurri sauce, and serve immediately.

These steak sandwiches are juicy, flavorful, and packed with the vibrant taste of the chimichurri sauce.

Perfect for a weekend cookout or a filling weekday dinner.

Griddled Pineapple Chicken Skewers

These grilled pineapple chicken skewers are a delicious balance of savory and sweet, with a zesty marinade that brings out the flavors of the juicy chicken and caramelized pineapple.

Ideal for a light yet flavorful summer meal, they’re easy to make and perfect for grilling.

Ingredients:

• 1 lb chicken breast, cut into bite-sized cubes
• 1 fresh pineapple, peeled and cut into chunks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Skewers (metal or soaked wooden)

Instructions:

1. In a bowl, combine soy sauce, honey, lime juice, garlic, ginger, salt, and pepper. Add the chicken cubes and toss to coat. Let marinate for at least 30 minutes in the fridge.
2. Preheat the griddle to medium-high heat and lightly oil it.
3. Thread the marinated chicken and pineapple chunks onto the skewers, alternating between the two.
4. Grill the skewers on the griddle for 3–4 minutes per side until the chicken is fully cooked and the pineapple is slightly charred.
5. Serve hot with a squeeze of fresh lime juice on top.

These pineapple chicken skewers are sweet, savory, and slightly tangy, making them a perfect dish for a summer BBQ or dinner party.

The juicy pineapple adds a tropical touch that pairs beautifully with the savory chicken.

Griddled Eggplant and Hummus Wraps

A light yet satisfying vegetarian option, these griddled eggplant and hummus wraps are full of flavor and texture.

The eggplant gets crispy and golden on the griddle, while the creamy hummus provides a smooth contrast, making each bite satisfying. These wraps are perfect for a quick lunch or light dinner.

Ingredients:

• 2 medium eggplants, sliced into rounds
• Olive oil, for grilling
• Salt and pepper, to taste
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 4 large flour tortillas or wraps
• Fresh parsley or mint for garnish (optional)

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. Season the eggplant slices with salt and pepper and grill them on the griddle for 3–4 minutes per side, until golden brown and tender.
3. Warm the tortillas briefly on the griddle until soft and pliable.
4. To assemble, spread a generous layer of hummus on each tortilla, then top with the grilled eggplant, cucumber slices, cherry tomatoes, and red onion.
5. Roll the wraps tightly, slice in half, and garnish with fresh herbs if desired.

These wraps are fresh, creamy, and hearty, with the griddled eggplant adding a smoky depth.

It’s a delicious and healthy option for a summer meal that’s full of flavor without being heavy.

Griddled Fish Tacos with Cilantro Lime Slaw

These fresh fish tacos are light, crunchy, and bursting with vibrant summer flavors.

Grilled on the griddle, the fish is perfectly charred and paired with a tangy cilantro lime slaw that adds a crisp, refreshing contrast. Perfect for a weeknight dinner or a taco night with friends.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 small cabbage, shredded
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 2 tbsp sour cream or Mexican crema
• 1 tbsp apple cider vinegar
• 1 avocado, sliced

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. Season the fish fillets with chili powder, cumin, salt, and pepper.
3. Grill the fish on the griddle for 3–4 minutes per side until it is fully cooked and easily flakes with a fork.
4. While the fish cooks, prepare the cilantro lime slaw by tossing the shredded cabbage, cilantro, lime juice, sour cream, vinegar, salt, and pepper in a bowl.
5. Warm the tortillas on the griddle for about 1 minute per side.
6. To assemble, place a piece of grilled fish on each tortilla, top with the cilantro lime slaw, and garnish with avocado slices.

These fish tacos are light, flavorful, and perfect for a sunny summer meal.

The cilantro lime slaw adds crunch and creaminess, making these tacos irresistible.

Griddled Sausage and Peppers Quesadillas

A twist on the classic sausage and peppers, these griddled quesadillas are stuffed with savory sausage, sweet bell peppers, and melted cheese.

Crispy on the outside and gooey on the inside, these quesadillas are perfect for a quick, filling lunch or dinner.

Ingredients:

• 2 spicy or mild Italian sausages, casing removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups shredded mozzarella or cheddar cheese
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. Cook the sausage on the griddle, breaking it apart with a spatula, until browned and fully cooked, about 5–7 minutes.
3. Add the sliced bell peppers and onions to the griddle and cook until softened and slightly caramelized, about 5 minutes. Season with garlic powder, salt, and pepper.
4. Remove the sausage and veggies from the griddle and set aside.
5. Lay a tortilla on the griddle, sprinkle with cheese, then add a generous amount of the sausage and pepper mixture. Top with another tortilla.
6. Cook each quesadilla for 3–4 minutes per side until golden brown and the cheese is melted. Cut into wedges and serve.

These quesadillas are hearty, cheesy, and packed with flavor from the sausage and sweet peppers.

A perfect meal for a busy weeknight or weekend snack.

Griddled Peach and Prosciutto Flatbreads

These sweet and savory flatbreads are an elegant and easy-to-make summer dish.

The griddled flatbreads are topped with fresh peaches, salty prosciutto, and a touch of honey, offering a delightful combination of flavors. It’s a great choice for a light appetizer or a casual lunch.

Ingredients:

• 2 flatbread or naan breads
• 2 ripe peaches, sliced thinly
• 4 slices prosciutto, torn into pieces
• 1 tbsp olive oil
• 1/4 cup goat cheese or ricotta cheese
• 1 tbsp honey
• Fresh arugula, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat your griddle to medium-high and drizzle with olive oil.
2. Place the flatbreads on the griddle and cook for 2–3 minutes per side until golden and crisp.
3. Remove the flatbreads from the griddle and spread a thin layer of goat cheese or ricotta on each.
4. Arrange the peach slices and prosciutto pieces on top of the cheese.
5. Drizzle with honey and season with salt and pepper.
6. Return the flatbreads to the griddle and cook for an additional 2 minutes until the toppings are heated through and slightly caramelized.
7. Remove from the griddle and garnish with fresh arugula before serving.

These flatbreads are the perfect balance of sweet and savory with a little touch of elegance.

The juicy peaches, creamy cheese, and salty prosciutto make for a memorable summer treat.

Griddled Sweet Corn and Zucchini Fritters

These crispy and tender fritters are packed with summer vegetables like sweet corn and zucchini, making them a perfect way to enjoy fresh produce.

Griddled to golden perfection, these fritters can be served as a side dish or even as a light meal with a dollop of sour cream or yogurt.

Ingredients:

• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1 medium zucchini, grated
• 1/2 cup flour
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• Sour cream or Greek yogurt, for serving (optional)

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. In a large bowl, combine the corn, grated zucchini, flour, Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix until well combined.
3. Spoon the fritter mixture onto the griddle in small mounds, pressing down slightly to flatten.
4. Cook for 2–3 minutes per side, until golden brown and crispy. You may need to cook them in batches.
5. Serve hot, topped with a dollop of sour cream or Greek yogurt if desired.

These fritters are a great way to use up fresh corn and zucchini, offering a delightful crunch with each bite.

They make a perfect side dish for barbecues or an easy summer lunch.

Griddled Avocado and Bacon Breakfast Sandwiches

These griddled breakfast sandwiches are perfect for starting the day with a combination of crispy bacon, creamy avocado, and a perfectly cooked egg.

Served on toasted English muffins, these sandwiches are a savory and satisfying breakfast or brunch option.

Ingredients:

• 4 slices bacon
• 4 large eggs
• 2 ripe avocados, sliced
• 4 English muffins, split
• Salt and pepper, to taste
• Olive oil for griddling

Instructions:

1. Preheat the griddle to medium heat and drizzle with olive oil.
2. Cook the bacon on the griddle until crispy, about 4-5 minutes per side. Remove and set aside on paper towels.
3. Toast the English muffins on the griddle until golden and crispy.
4. On the griddle, crack the eggs and cook to your desired doneness, seasoning with salt and pepper.
5. Assemble the sandwiches: On each muffin half, layer avocado slices, a fried egg, and crispy bacon. Top with the other muffin half.
6. Serve immediately for a delicious, satisfying breakfast.

These breakfast sandwiches are rich, flavorful, and satisfying, offering a great mix of creamy avocado, crispy bacon, and perfectly cooked eggs.

They’re perfect for lazy summer mornings or a brunch with friends.

Griddled Chicken Caesar Wraps

A fresh, lighter take on the classic Caesar salad, these griddled chicken Caesar wraps are perfect for a summer lunch or dinner.

The grilled chicken is tender and juicy, and the creamy Caesar dressing adds the perfect finish to the crisp romaine and crunchy croutons wrapped in a soft tortilla.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1/2 cup croutons, crushed

Instructions:

1. Preheat your griddle to medium-high heat and drizzle with olive oil.
2. Season the chicken breasts with salt and pepper, and grill them on the griddle for 5-6 minutes per side until fully cooked.
3. While the chicken cooks, prepare the Caesar salad by tossing chopped romaine lettuce, Parmesan cheese, Caesar dressing, and crushed croutons in a large bowl.
4. Once the chicken is cooked, slice it thinly.
5. Warm the tortillas on the griddle for about 1 minute until soft.
6. To assemble, place a generous portion of the Caesar salad on each tortilla, top with sliced chicken, and roll up tightly.
7. Serve the wraps immediately, or grill them for a minute on each side to get a crispy finish.

These chicken Caesar wraps are a fantastic combination of fresh flavors and textures, with juicy chicken and crisp lettuce wrapped in a soft tortilla.

They’re perfect for a light yet filling meal on warm summer days.