26+ Easy and Delicious Summer Grill Dinner Recipes for Your Next BBQ

Summer is the season for outdoor grilling, when the scent of smoky flavors fills the air and the excitement of gathering with friends and family around the barbecue makes every meal feel like a celebration.

Whether you’re a grill master or just getting started, there’s no better time to experiment with fresh, seasonal ingredients, bold marinades, and mouthwatering sides.

From sizzling steaks to juicy seafood, and vibrant veggie platters, grilling offers endless possibilities for creating unforgettable summer dinners.

In this blog, we’ve curated a collection of 26+ summer grill dinner recipes that will have your grill firing on all cylinders.

Whether you’re hosting a backyard barbecue, preparing a cozy dinner for your family, or just looking to add some variety to your weeknight meals, these recipes offer something for everyone.

Get ready to make the most of summer with grilling ideas that are packed with flavor, easy to prepare, and sure to impress!

26+ Easy and Delicious Summer Grill Dinner Recipes for Your Next BBQ

As the sun sets and the grill burns hot, there’s no better time to enjoy the flavors of summer.

The 26+ summer grill dinner recipes featured in this blog offer a wide variety of delicious and exciting options to satisfy every taste, whether you’re in the mood for a smoky, juicy steak or a lighter, veggie-packed dish.

With these recipes, you can make the most of the season’s best ingredients and bring the taste of summer to your table.

So fire up that grill, invite your loved ones over, and enjoy the delicious bounty that summer grilling has to offer!

Grilled Citrus-Herb Chicken with Summer Vegetables

Bright, zesty, and bursting with fresh herb flavors, this grilled citrus-herb chicken is the essence of summer.

Paired with seasonal vegetables like zucchini and bell peppers, it’s a well-balanced meal that feels light yet satisfying. Perfect for an easy weeknight dinner or backyard gathering, this dish brings freshness to the grill without fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 orange, juiced
• 1 lemon, juiced
• 1/4 cup olive oil
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 zucchini, sliced lengthwise
• 2 bell peppers, sliced
• 1 red onion, sliced into thick rings

Instructions:

1. In a bowl, whisk together the orange juice, lemon juice, olive oil, rosemary, thyme, garlic, salt, and pepper.
2. Place the chicken breasts in a resealable bag and pour in the marinade. Refrigerate for at least 1 hour, preferably 3.
3. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade.
4. Grill chicken for 6–7 minutes per side or until internal temperature reaches 165°F.
5. While the chicken cooks, toss the vegetables with a little olive oil, salt, and pepper.
6. Grill the vegetables until they are tender and have good grill marks, about 4–5 minutes per side.
7. Serve the chicken alongside the grilled vegetables, garnished with extra herbs or lemon zest if desired.

This dish delivers a beautiful balance of smoky, tangy, and herbal flavors that sing of summer. It’s both healthy and hearty, making it a crowd-pleaser without being heavy.

The vibrant color and fragrance from the citrus and herbs elevate this simple recipe into something special for warm evenings.

BBQ Peach-Glazed Pork Chops with Corn on the Cob

Smoky, sweet, and irresistibly juicy, these peach-glazed pork chops capture the magic of grilled fruit in a savory context.

Paired with grilled corn on the cob slathered in herb butter, this meal is all about bold summer flavor with minimal effort.

Ingredients:

• 4 bone-in pork chops
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup peach preserves or jam
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 4 ears of corn, husked
• 1/4 cup butter, softened
• 2 tbsp chopped parsley
• 1/2 tsp garlic powder

Instructions:

1. Season pork chops with salt and pepper and rub lightly with olive oil.
2. In a small saucepan, combine peach preserves, apple cider vinegar, Dijon mustard, and smoked paprika. Heat until warm and slightly thickened. Set aside.
3. Preheat grill to medium heat. Grill pork chops for about 5–6 minutes per side.
4. During the last few minutes of grilling, brush the peach glaze generously on both sides of the pork chops.
5. Wrap corn in foil or place directly on the grill and cook for 10–12 minutes, turning occasionally.
6. In a bowl, mix softened butter with parsley and garlic powder. Spread over the hot corn just before serving.
7. Serve pork chops with a drizzle of leftover glaze and corn on the side.

This recipe turns humble ingredients into a stunning summer dinner with a Southern flair.

The peach glaze caramelizes beautifully on the grill, creating a sticky-sweet crust on the pork. When paired with buttery corn, it becomes a nostalgic, satisfying plate that feels like a summer picnic brought to the dinner table.

Grilled Shrimp Skewers with Pineapple and Chili-Lime Marinade

Tropical meets spicy in this light yet flavor-packed shrimp skewer recipe.

The juicy pineapple balances the chili-lime heat, creating a combination that’s sweet, smoky, and fiery in all the right ways. It’s a fun, fast-cooking option that’s great for grilling newbies or seasoned pros.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 1 red bell pepper, chopped into chunks
• 1 red onion, chopped
• Wooden or metal skewers

For the Marinade:

• Juice of 2 limes
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix lime juice, honey, olive oil, chili powder, cumin, garlic, salt, and pepper.
2. Toss the shrimp in the marinade and refrigerate for 30–45 minutes.
3. Thread shrimp, pineapple, bell pepper, and onion onto skewers.
4. Preheat grill to high heat. Grill skewers for 2–3 minutes per side, or until shrimp are opaque and cooked through.
5. Optional: serve with extra lime wedges and a sprinkle of chopped cilantro.

These shrimp skewers are a vibrant celebration of summer flavor with minimal prep and cook time.

The chili-lime marinade gives the shrimp a zesty kick while the pineapple caramelizes into golden perfection. It’s an ideal recipe for entertaining or a quick weeknight dinner that doesn’t skimp on excitement.

Grilled Lemon-Garlic Salmon with Asparagus

This grilled lemon-garlic salmon is a light and refreshing dinner that’s perfect for those warm summer nights.

With its rich flavor and delicate texture, the salmon is complemented by perfectly grilled asparagus, offering a balance of freshness and satisfying smokiness.

Ingredients:

• 4 salmon fillets, skin-on
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped (or parsley)
• Salt and pepper to taste
• 1 bunch asparagus, trimmed

Instructions:

1. In a small bowl, combine garlic, lemon juice, lemon zest, olive oil, dill, salt, and pepper.
2. Rub the mixture over the salmon fillets and let marinate for about 20 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the salmon for about 4–5 minutes per side, or until the fish flakes easily with a fork.
5. Meanwhile, toss the asparagus with a little olive oil, salt, and pepper.
6. Grill the asparagus for 4–6 minutes, turning occasionally, until tender and slightly charred.
7. Serve the salmon fillets with the grilled asparagus, garnished with extra lemon wedges and fresh dill.

This dish is an excellent choice when you’re looking for something healthy, light, and full of vibrant summer flavors.

The salmon is juicy, tender, and beautifully paired with the smokiness of grilled asparagus. The lemon-garlic marinade enhances the fish without overpowering it, making it an ideal dinner for warm evenings.

Grilled Steak Fajitas with Avocado Crema

Sizzling, juicy steak fajitas are a crowd favorite, and grilling the steak adds a smoky depth of flavor that can’t be beaten.

With vibrant bell peppers, onions, and a creamy avocado crema, these fajitas are full of freshness, heat, and flavor.

Ingredients:

• 4 flank steaks or skirt steaks
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 bell peppers, sliced
• 1 onion, sliced
• 8 small flour tortillas

For the Avocado Crema:

• 1 ripe avocado, peeled and pitted
• 1/2 cup sour cream
• Juice of 1 lime
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to high heat.
2. Season the steaks with chili powder, cumin, garlic powder, paprika, salt, and pepper. Let rest for 15 minutes.
3. Grill the steaks for 4–5 minutes per side for medium-rare, or to your desired doneness.
4. While the steak grills, toss the bell peppers and onions with olive oil, salt, and pepper, and grill them until softened and charred, about 5 minutes.
5. For the crema, blend the avocado, sour cream, lime juice, garlic, salt, and pepper in a food processor until smooth.
6. Let the steak rest for a few minutes before slicing against the grain.
7. Warm the tortillas on the grill for about 1 minute.
8. Assemble the fajitas by filling the tortillas with grilled steak, peppers, onions, and a generous drizzle of avocado crema.

These steak fajitas are a perfect blend of smokiness, spice, and creaminess.

The smoky grilled steak pairs wonderfully with the fresh peppers and onions, while the avocado crema ties everything together with its cool, tangy richness. They’re sure to be a hit at your next BBQ or family dinner.

Grilled Veggie and Halloumi Skewers with Tzatziki Sauce

For a fresh, Mediterranean-inspired grilling option, these veggie and Halloumi cheese skewers are an excellent vegetarian option that doesn’t skimp on flavor.

Paired with a cool and creamy tzatziki sauce, these skewers are bursting with vibrant, smoky, and savory goodness.

Ingredients:

• 1 block of Halloumi cheese, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped into chunks
• 1 yellow onion, chopped into chunks
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1/2 cucumber, grated
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, balsamic vinegar, salt, and pepper. Add the Halloumi cubes, zucchini, bell pepper, onion, and cherry tomatoes. Toss to coat and let marinate for 15 minutes.
2. Preheat the grill to medium heat.
3. Thread the Halloumi cheese, vegetables, and tomatoes onto skewers.
4. Grill the skewers for 4–5 minutes per side until the Halloumi is golden and the vegetables are tender with grill marks.
5. For the tzatziki sauce, combine grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper in a bowl. Stir well and chill until ready to serve.
6. Serve the veggie and Halloumi skewers with a side of cool tzatziki sauce.

These grilled veggie and Halloumi skewers are a delicious and refreshing dish that’s both hearty and light. The smoky, slightly salty Halloumi pairs perfectly with the sweet grilled veggies, while the tzatziki sauce adds a cooling contrast with its creamy and tangy flavor.

These skewers are perfect for a summer barbecue, or even as a side dish to complement grilled meats.

Grilled BBQ Chicken Thighs with Sweet Potato Fries

This grilled BBQ chicken thigh recipe is smoky, sweet, and juicy, with a crispy exterior that locks in all the rich flavors.

Paired with sweet potato fries that are perfectly crispy and tender, this dish is an ideal dinner for casual summer evenings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup BBQ sauce (store-bought or homemade)
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. Preheat the grill to medium heat.
2. Season chicken thighs with salt, pepper, and a little bit of olive oil.
3. Grill the chicken for about 6–7 minutes per side, brushing with BBQ sauce during the last few minutes of grilling. Make sure the chicken reaches an internal temperature of 165°F.
4. While the chicken is grilling, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
5. Place the sweet potato fries on the grill, using a grill basket if needed, and cook for about 15 minutes, turning occasionally, until golden and crispy.
6. Serve the BBQ chicken thighs with a side of sweet potato fries and extra BBQ sauce for dipping.

This dish is a summer classic, combining the rich, smoky flavor of BBQ chicken with the sweetness of crispy sweet potato fries.

The juiciness of the chicken and the natural sweetness of the potatoes create a satisfying and comforting meal, perfect for a laid-back evening with friends or family.

Grilled Teriyaki Beef Skewers with Cucumber Salad

These teriyaki beef skewers are marinated in a savory-sweet sauce, creating a juicy, tender, and flavorful dish.

Paired with a fresh cucumber salad that brings a cool, tangy contrast, this recipe is a fantastic combination of savory and refreshing summer flavors.

Ingredients:

• 1 lb sirloin or flank steak, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp chopped cilantro
• 1 tbsp sesame seeds

Instructions:

1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper to make the marinade.
2. Place the beef cubes in a resealable bag or bowl and pour in the marinade. Let it sit for at least 30 minutes, preferably 2–3 hours.
3. Preheat the grill to medium-high heat.
4. Thread the marinated beef onto skewers and grill for 3–4 minutes per side, or until the beef is cooked to your desired doneness.
5. While the skewers cook, make the cucumber salad by combining sliced cucumber, red onion, cilantro, and sesame seeds in a bowl. Toss with a splash of soy sauce and rice vinegar for extra flavor.
6. Serve the teriyaki beef skewers with the cucumber salad on the side.

These teriyaki beef skewers are a perfect mix of sweet and savory flavors, and when paired with the refreshing cucumber salad, they make for a balanced and exciting summer dinner.

The marinade brings out the beef’s rich flavors, while the salad offers a light and zesty contrast that keeps the meal feeling fresh.

Grilled Shrimp Tacos with Mango Salsa

These grilled shrimp tacos are a fun and vibrant dish full of tropical flavors.

The smoky grilled shrimp are paired with a sweet and tangy mango salsa, making these tacos light yet packed with flavor. Perfect for taco night or a beach-inspired dinner!

Ingredients:

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

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Preheat the grill to medium-high heat and grill the shrimp for 2–3 minutes per side, or until they turn pink and opaque.
3. While the shrimp grills, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño in a bowl. Toss to combine.
4. Warm the tortillas on the grill for about 1 minute.
5. To assemble the tacos, place a few shrimp on each tortilla and top with a generous spoonful of mango salsa.

These shrimp tacos are a delicious combination of smoky, spicy, and sweet flavors.

The grilled shrimp add depth, while the mango salsa provides a burst of freshness and sweetness, balancing the heat of the shrimp. They’re perfect for a laid-back summer meal that brings the flavors of the tropics to your grill.

Grilled Mediterranean Lamb Chops with Tabbouleh

Grilled lamb chops marinated in a Mediterranean-inspired mixture of olive oil, garlic, and fresh herbs are a true summer treat.

Paired with a refreshing tabbouleh salad made from parsley, tomatoes, and bulgur wheat, this dish offers a perfect balance of savory and fresh flavors.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• 1 cup bulgur wheat
• 2 cups fresh parsley, chopped
• 1 cup tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil (for tabbouleh)
• Juice of 1 lemon (for tabbouleh)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture over the lamb chops and marinate for at least 30 minutes, preferably a few hours.
2. Cook the bulgur wheat according to package instructions and let it cool.
3. Preheat the grill to medium-high heat. Grill the lamb chops for about 4–5 minutes per side for medium-rare, or longer if you prefer them well-done.
4. For the tabbouleh, mix the cooked bulgur with parsley, tomatoes, red onion, mint, olive oil, lemon juice, salt, and pepper.
5. Serve the grilled lamb chops alongside the fresh tabbouleh.

This Mediterranean meal is bursting with flavors that remind you of warm evenings by the sea.

The lamb chops are rich and juicy, complemented by the light, herbaceous tabbouleh that offers a refreshing contrast. It’s a simple yet impressive dish that works wonderfully for summer gatherings.

Grilled Veggie and Pesto Flatbreads

These grilled veggie and pesto flatbreads are a quick and flavorful vegetarian option for your summer grill.

The smoky grilled vegetables, combined with a fresh basil pesto and melty cheese, make for a perfect handheld meal or appetizer.

Ingredients:

• 4 flatbreads (store-bought or homemade)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat the grill to medium heat.
2. Toss the zucchini, bell pepper, onion, and tomatoes with olive oil, salt, and pepper. Grill the vegetables for 5–6 minutes, turning occasionally until they are tender and have nice grill marks.
3. While the vegetables cook, spread a thin layer of pesto sauce on each flatbread.
4. Once the vegetables are grilled, arrange them evenly on top of the flatbreads. Sprinkle shredded mozzarella cheese over the veggies.
5. Place the flatbreads on the grill and cook for about 3–4 minutes, or until the cheese has melted and the flatbreads are crispy on the bottom.
6. Serve the grilled veggie and pesto flatbreads warm.

This dish is perfect for casual summer meals, offering a combination of smoky, savory, and creamy flavors.

The grilled vegetables add a charred sweetness, while the pesto provides a fresh, aromatic note. These flatbreads are great for a quick weeknight dinner or served as appetizers at a summer party.

Grilled Fish Tacos with Cilantro-Lime Slaw

These grilled fish tacos are a healthy and flavorful option for your grill.

The grilled fish is flaky and perfectly seasoned, paired with a tangy cilantro-lime slaw and a touch of salsa for a bite of freshness and crunch.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or halibut)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup cilantro, chopped
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1/2 cup salsa (store-bought or homemade)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the fish fillets with olive oil, chili powder, cumin, paprika, salt, and pepper.
3. Grill the fish for 3–4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish grills, make the cilantro-lime slaw by tossing the shredded cabbage, cilantro, lime juice, apple cider vinegar, salt, and pepper together in a bowl.
5. Warm the corn tortillas on the grill for about 1 minute, until they are soft and pliable.
6. To assemble the tacos, place a piece of grilled fish in each tortilla, top with cilantro-lime slaw and a spoonful of salsa.

These grilled fish tacos are light, fresh, and full of zesty flavor.

The fish is tender and smoky, while the cilantro-lime slaw adds a tangy crunch that balances the richness of the fish. These tacos are perfect for a light and satisfying summer dinner or a beach-inspired feast with friends.

Grilled Pork Tenderloin with Apple-Cabbage Slaw

Grilled pork tenderloin is tender, juicy, and packed with flavor, while the apple-cabbage slaw offers a sweet and tangy crunch that perfectly complements the richness of the meat.

This dish is both satisfying and refreshing, ideal for a summer barbecue.

Ingredients:

• 1 pork tenderloin (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1 large apple, julienned
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp honey (for slaw)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper.
3. Rub the marinade mixture over the pork tenderloin, ensuring it’s well-coated. Let it sit for 10-15 minutes.
4. Grill the pork tenderloin for about 15–20 minutes, turning occasionally, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
5. While the pork rests, prepare the apple-cabbage slaw by combining the shredded cabbage, julienned apple, red onion, cilantro, apple cider vinegar, honey, salt, and pepper in a bowl. Toss to combine.
6. Serve the grilled pork tenderloin sliced, topped with a generous helping of the apple-cabbage slaw.

This dish is a beautiful balance of flavors, with the smoky pork tenderloin paired with the tangy sweetness of the slaw.

It’s a perfect meal for a summer evening, offering both richness and a refreshing crunch that’ll make it a hit at your next barbecue.

Grilled Chicken Shawarma with Garlic Yogurt Sauce

This grilled chicken shawarma recipe brings the flavors of the Middle East to your grill.

Marinated in a blend of spices, garlic, and lemon, the chicken is tender and juicy, with a smoky char from the grill. Paired with a creamy garlic yogurt sauce, these shawarma wraps are perfect for a flavorful summer dinner.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 pita breads or flatbreads
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, combine olive oil, cumin, coriander, turmeric, paprika, garlic powder, lemon juice, salt, and pepper. Coat the chicken thighs in the marinade and let them sit for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Grill the chicken thighs for 5–7 minutes per side, or until they reach an internal temperature of 165°F and have a nice char.
4. While the chicken is grilling, prepare the garlic yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl.
5. Warm the pita or flatbreads on the grill for about 1 minute.
6. Once the chicken is grilled, let it rest for a few minutes before slicing it thinly.
7. Serve the sliced chicken in the pita or flatbreads, drizzle with garlic yogurt sauce, and garnish with fresh parsley.

These chicken shawarma wraps are a perfect mix of savory and tangy flavors.

The spices in the marinade give the chicken depth, while the garlic yogurt sauce cools and complements the heat. They make for a deliciously satisfying dinner or an impressive meal for a summer gathering.

Grilled Veggie Skewers with Balsamic Glaze

These colorful grilled veggie skewers are simple to prepare and bursting with flavor.

The balsamic glaze adds a rich sweetness to the smoky grilled vegetables, making them a perfect side dish or a light main course for a vegetarian option.

Ingredients:

• 1 zucchini, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 8 oz button mushrooms, whole
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the zucchini, bell peppers, onion, mushrooms, and tomatoes onto skewers.
3. Brush the vegetables with olive oil, and sprinkle with garlic powder, salt, and pepper.
4. Grill the veggie skewers for 5–7 minutes, turning occasionally until the vegetables are tender and have grill marks.
5. While the veggies are grilling, prepare the balsamic glaze by heating balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer for 5–7 minutes until it thickens and becomes syrupy.
6. Once the skewers are done, drizzle the balsamic glaze over the grilled veggies and garnish with fresh basil.

These grilled veggie skewers are a delicious and healthy side or main dish for any summer meal.

The combination of smoky, charred veggies and the sweet, tangy balsamic glaze brings a balance of flavors that’s simply irresistible. They’re perfect for a light summer dinner or as a vibrant addition to a barbecue spread.

Grilled Steak Fajitas with Guacamole

Juicy, grilled steak paired with sautéed bell peppers and onions, all served in warm tortillas with a side of creamy guacamole, makes for a satisfying summer fajita experience.

This dish is bold, smoky, and perfect for a crowd-pleasing dinner.

Ingredients:

• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 bell peppers (red and green), sliced
• 1 large onion, sliced
• 8 small flour tortillas
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• 1/2 tsp garlic powder (for guacamole)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the steak with olive oil and season with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
3. Grill the steak for 5-7 minutes per side, depending on thickness and preferred doneness, until it reaches your desired internal temperature. Let the steak rest for 5 minutes before slicing it thinly.
4. While the steak grills, heat a grill-safe pan or skillet over the grill and sauté the sliced bell peppers and onion with a drizzle of olive oil until tender and slightly charred, about 5-7 minutes.
5. Warm the tortillas on the grill for 1 minute.
6. For the guacamole, mash the avocado in a bowl, and mix in lime juice, cilantro, garlic powder, salt, and pepper.
7. Serve the sliced steak with the grilled peppers and onions, warm tortillas, and a generous scoop of guacamole.

These steak fajitas are smoky, savory, and filled with vibrant flavors. The grilled steak brings a deep, rich flavor, while the sautéed veggies add sweetness and texture.

The creamy guacamole ties everything together, making for a fun, satisfying summer dinner.

Grilled Shrimp and Corn Salad

This fresh and zesty grilled shrimp and corn salad is a light yet filling dish that brings together the sweetness of corn, the smokiness of grilled shrimp, and the tang of a simple citrus dressing.

It’s a great summer dish to enjoy on its own or as a side for your barbecue.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 ears of corn, husked
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for dressing)
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
4. While the shrimp grills, place the corn on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are slightly charred. Once done, let it cool slightly before slicing the kernels off the cob.
5. In a large bowl, combine the grilled shrimp, corn kernels, red onion, cherry tomatoes, cucumber, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the salad and toss to combine.
7. Serve the salad chilled or at room temperature.

This grilled shrimp and corn salad is refreshing, tangy, and perfect for summer.

The smoky shrimp pairs beautifully with the sweet, charred corn and the crunchy veggies. The citrus dressing adds a zingy finish, making this dish an ideal option for a light yet satisfying meal.

Grilled Lemon-Garlic Chicken Skewers with Tzatziki Sauce

These grilled chicken skewers are marinated in a zesty lemon-garlic marinade, then grilled to perfection.

Paired with a creamy, cool tzatziki sauce, these skewers make for a delightful dinner full of fresh, vibrant flavors.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• Juice and zest of 2 lemons
• 3 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup Greek yogurt (for tzatziki)
• 1/4 cucumber, grated
• 1 clove garlic, minced (for tzatziki)
• 1 tbsp lemon juice (for tzatziki)
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and mix until evenly coated. Let the chicken marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 5-7 minutes per side, or until they reach an internal temperature of 165°F and are nicely charred.
5. While the chicken cooks, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper in a bowl.
6. Serve the chicken skewers with a side of tzatziki sauce for dipping.

These grilled lemon-garlic chicken skewers are bright and flavorful, with a crispy, charred exterior and juicy, tender interior.

The cool, creamy tzatziki sauce provides the perfect balance to the savory chicken, making it a delightful summer meal. Serve them with a side of roasted vegetables or over a bed of rice for a complete meal.

Grilled Teriyaki Salmon with Pineapple Salsa

This grilled teriyaki salmon is both sweet and savory, with a sticky teriyaki glaze that caramelizes beautifully on the grill.

Paired with a refreshing pineapple salsa, it’s a perfect tropical-inspired dish for summer evenings.

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp sesame seeds
• 1/2 cup fresh pineapple, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sesame seeds to create the teriyaki glaze.
3. Place the salmon fillets on a plate and brush them generously with the teriyaki glaze. Let them marinate for about 15 minutes.
4. While the salmon marinates, prepare the pineapple salsa by mixing the diced pineapple, red onion, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
5. Grill the salmon fillets skin-side down for about 4–5 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
6. Serve the grilled salmon topped with a generous amount of pineapple salsa.

This grilled teriyaki salmon is a tropical delight with the perfect balance of sweet and savory flavors.

The pineapple salsa brings a refreshing, tangy contrast to the richness of the salmon, making it a perfect summer dinner option.

Grilled BBQ Chicken Thighs

Juicy chicken thighs grilled to perfection and smothered in rich, smoky BBQ sauce are a classic summer treat.

This recipe ensures tender, flavorful chicken with a nice char that’s perfect for any BBQ gathering.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup BBQ sauce (store-bought or homemade)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken thighs with olive oil and season with paprika, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Grill the chicken thighs skin-side down for 5–7 minutes, then flip and grill for an additional 5–7 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
4. Brush the chicken with BBQ sauce during the last 2 minutes of grilling, allowing the sauce to caramelize slightly.
5. Remove the chicken from the grill and let it rest for a few minutes.
6. Garnish with freshly chopped parsley before serving.

These grilled BBQ chicken thighs are perfectly tender with a smoky, flavorful crust.

The BBQ sauce adds a sweet and tangy layer, making each bite irresistible. Serve them with cornbread or a side of grilled veggies for the ultimate summer meal.

Grilled Veggie Burger with Avocado and Chipotle Mayo

For a lighter, plant-based summer option, these grilled veggie burgers are a satisfying choice.

Packed with flavor from black beans, quinoa, and spices, these burgers are topped with creamy avocado and smoky chipotle mayo.

Ingredients:

• 1 can (15 oz) black beans, drained and mashed
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 4 burger buns
• 1 ripe avocado, sliced
• 1/4 cup mayonnaise
• 1 tbsp chipotle in adobo sauce, finely chopped
• 1 tsp lime juice

Instructions:

1. Preheat the grill to medium heat.
2. In a bowl, combine the mashed black beans, cooked quinoa, breadcrumbs, red onion, garlic, cumin, chili powder, salt, and pepper. Mix until well combined, then form the mixture into 4 patties.
3. Brush the patties with a little olive oil to prevent sticking and place them on the grill. Grill for about 4-5 minutes per side, until golden brown and crispy.
4. While the burgers cook, prepare the chipotle mayo by mixing the mayonnaise, chopped chipotle in adobo sauce, and lime juice in a small bowl.
5. Toast the burger buns on the grill for 1-2 minutes, until lightly crispy.
6. Assemble the veggie burgers by spreading chipotle mayo on the bottom half of each bun, then adding a veggie patty, avocado slices, and the top bun.

These grilled veggie burgers are hearty and packed with flavor, offering a smoky, creamy bite thanks to the chipotle mayo and avocado.

They’re the perfect option for vegetarians or anyone looking for a healthier, meatless summer option.

Grilled Balsamic-Glazed Chicken with Roasted Vegetables

This grilled balsamic-glazed chicken is tender and flavorful, marinated in a sweet and tangy balsamic reduction, then grilled to perfection.

Paired with roasted vegetables, it’s a hearty yet light summer dinner that’s both savory and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic powder, onion powder, salt, and pepper.
3. Marinate the chicken breasts in the balsamic mixture for 15–20 minutes.
4. While the chicken marinates, prepare the vegetables. Toss the zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
5. Roast the vegetables in the oven at 400°F for about 20 minutes, or until tender and slightly caramelized.
6. Grill the chicken breasts for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
7. Serve the chicken with a generous portion of roasted vegetables, and garnish with fresh basil.

The balsamic glaze adds a tangy sweetness to the chicken, and the roasted vegetables provide a perfect contrast with their smoky, caramelized flavor.

This dish is a wonderful, balanced dinner that brings out the best of summer grilling.

Grilled Mediterranean Veggie Platter

This vibrant and healthy Mediterranean veggie platter is a fantastic choice for vegetarians or anyone seeking a lighter summer option.

Grilled vegetables are served with tangy tzatziki and fresh herbs for a refreshing and satisfying meal.

Ingredients:

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 red onion, sliced
• 1/2 cup olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup tzatziki sauce
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium heat.
2. In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Brush the vegetables with this olive oil mixture.
3. Grill the eggplant, zucchini, bell peppers, and onion for 5–7 minutes per side, or until tender and charred.
4. Once grilled, arrange the vegetables on a platter and drizzle with tzatziki sauce.
5. Garnish with fresh parsley and serve with lemon wedges on the side.

This Mediterranean veggie platter is full of color and flavor.

The smoky grilled vegetables pair perfectly with the creamy, tangy tzatziki, creating a fresh and satisfying dish that’s perfect for a summer meal. Add some pita or grilled bread for an extra treat!

Grilled Shrimp Tacos with Mango Salsa

These grilled shrimp tacos are packed with fresh, zesty flavors.

The grilled shrimp is paired with a sweet and spicy mango salsa, making this dish a delightful, tropical-inspired meal that’s perfect for hot summer nights.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper.
3. Grill the shrimp for 2–3 minutes per side, or until they turn pink and opaque.
4. While the shrimp grills, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, lime juice, and cayenne pepper (if using) in a bowl. Toss gently to combine.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos by placing 3–4 shrimp on each tortilla and topping with a spoonful of mango salsa.

These grilled shrimp tacos are bursting with flavor, with the smoky shrimp complementing the sweet and spicy mango salsa.

They’re perfect for a summer dinner, bringing together a wonderful combination of textures and flavors in each bite.