Grilling Ideas

Grilling Ideas to Try This Summer

Grilling season is an excellent time to try out some new food ideas. Here are some grilling ideas to try this summer for you to enjoy unique culinary treats.

These recipes work well either with an outdoor grill or an indoor grill like the Uno Casa cast-iron griddle (grill and griddle).

Let’s get grilling!

  1. Grilled Shrimp

This recipe serves 8 people.

Ingredients

  • 1/2 cup capers, rinsed and drained (use ones in a jar for best results)
  • 1/2 cup fresh oregano leaves
  • 1 garlic clove, minced
  • 1/2 cup and 2 tablespoons olive oil, divided
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • Freshly ground black pepper
  • 2 1/2 pounds large shrimp, shelled and deveined
  • Salt

Method

  1. Chop up the capers with the oregano and garlic and put them in a bowl. Stir in 1/2 cup olive oil, lemon zest, and lemon juice. Grind in some black pepper.
  2. Heat your grill while you toss the shrimp with 2 tablespoons of olive oil. Add the salt and another grind or two of black pepper.
  3. Thread shrimp onto skewers. Grill over high heat for 3 minutes. Turn the shrimp and grill the other side for another 3 minutes.
  4. Remove the shrimp from the skewers and divide among the plates, then top with the sauce to serve.
  5. Grilled Key Lime Flank Steak

This recipe serves 5 people.

Ingredients

  • 1 red onion, sliced into rounds
  • 1 cup fresh cilantro, minced
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons olive oil, divided
  • 6 Key limes, halved
  • 1 pound beef flank steak
  • 1 teaspoon salt
  • Freshly ground black pepper

Method

  1. Combine the onion, fresh cilantro, vinegar, lime juice, and 2 tablespoons of olive oil in a small bowl.
  2. Pour the marinade into a shallow dish. Add the lime halves to the bowl.
  3. On a cutting board, rub the flank steak with the rest of the olive oil—season with salt and ground black pepper.
  4. Put the steak in the bowl with the marinade and the lime halves. Cover the bowl and let everything marinate in the fridge for at least 8 hours (or overnight).
  5. Take the steak out of the bowl. Keep the lime halves and marinade to one side.
  6. Grill your steak over medium heat, about 6 minutes per side. Use the reserved marinade for basting.
  7. Let your steak rest for 10 minutes before slicing it thinly, and serve.
  8. Grilled Portobello Mushrooms
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This recipe serves 4 people.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon garlic powder
  • Freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 4 large Portobello mushrooms, stems and gills removed, wiped clean
  • Canola or vegetable oil for grilling
  • Your chosen sauce or topping (barbecue sauce, aioli, etc.)

Method

  1. Using a shallow baking dish, combine everything except the mushrooms and the vegetable oil.
  2. Add the mushrooms and turn them to coat (or use a brush). Let the mushrooms sit on one side in the marinade for 5 minutes, then flip and let them sit for another 5 minutes to soak both sides evenly.
  3. While the mushrooms are marinating, prepare your grill and any sauces or toppings you’d like to use. Your mushrooms can marinate for longer if you wish – up to an hour or so. The longer they marinate, the more flavorful they’ll be.
  4. Heat your grill and brush it generously with vegetable oil to prevent your mushrooms from sticking.
  5. Remove your mushrooms from the marinade and reserve the excess for basting. Cook them for 3 to 4 minutes on each side, brushing them with marinade a few times while they grill. You’ll know they’re done when they are caramelized or a deep golden brown color.
  6. Top your mushrooms with your chosen sauce, and serve.

Note: These grilled Portobellos also make excellent burgers, so you may wish to serve them on buns and with sliced fresh vegetables and other burger trimmings.

  1. Chicken and Pineapple Skewers

This recipe serves 4 people.

Ingredients

  • 2 green peppers (bell), cut into 1-inch chunks
  • 1 red onion, cut into 1-inch chunks
  • 1 pound chicken breast (skinless, boneless), cut into 1-inch chunks
  • Two cans of pineapple chunks (15 ounces each), drained
  • ½ cup barbeque sauce (or more if you like)
  • 12 skewers

Method

  1. Preheat your grill on medium-high heat.
  2. Thread the skewers by alternating pieces of peppers, onion, chicken, and pineapple.
  3. Oil the grate of the grill and brush the skewered food with barbecue sauce.
  4. Cook till the chicken is no longer pink in the middle, and the juices run clear (about 7 to 10 minutes per side).
  5. Serve and enjoy!