13 grilled recipes to fill summer plates and cookout tables

Grilled Pork Chops

Deep grill marks and a savory glaze give Grilled Pork Chops plenty of character without a complicated ingredient list. Olive oil, low-sodium soy sauce, brown sugar or honey, Dijon mustard, and garlic form the marinade for four bone-in chops. The recipe takes 25 minutes once cooking starts, not counting the one-hour marinating minimum. Pair the chops with corn, potatoes, or a crisp salad for a sturdy summer dinner.

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Grilled Shrimp Kabobs

Colorful skewers make Grilled Shrimp Kabobs useful when the cookout table needs seafood and vegetables in one dish. Shrimp, bell peppers, red onion, and portobello mushrooms are coated with honey, garlic, olive oil, and paprika before grilling. The recipe serves four in 53 minutes, including 30 minutes of marinating, while the skewers cook in only 6 to 8 minutes. Serve them with rice, couscous, or bread.

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Fresh Pasta Salad with Grilled Veggies

Built for serving chilled or at room temperature, Fresh Pasta Salad with Grilled Veggies brings more substance than a leafy side. Cavatappi is tossed with zucchini, red bell pepper, red onion, black olives, cherry tomatoes, and a balsamic-Dijon vinaigrette. The recipe makes four servings in 40 minutes. Set it beside grilled meat or seafood, or bring it to a potluck where guests need a fork-friendly option.

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Juicy Grilled Hot Dogs

Classic cookout energy comes through in Juicy Grilled Hot Dogs, which go from grill to bun with very little setup. Six hot dogs cook in about 6 minutes, then rest before being tucked into buns with ketchup, mustard, and fried onions. The full recipe takes 16 minutes and serves six. Keep extra toppings nearby so everyone can build their own, especially at family cookouts or relaxed summer lunches.

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Grilled Chicken Sandwich

After several hours in a lemon-herb marinade, Grilled Chicken Sandwich cooks quickly and stacks into a substantial handheld meal. Cheddar, cooked bacon, tomato, lettuce, mayonnaise, and mustard layer into four sandwich rolls with the grilled chicken. The recipe serves four and takes 3 hours 20 minutes, with three hours for marinating. Prep the chicken earlier in the day, then assemble the sandwiches when the cookout crowd is ready to eat.

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Charred Mexican Street Corn

Smoky grill marks and a creamy coating make Charred Mexican Street Corn a strong side for burgers, kabobs, or grilled chicken. The corn is boiled until starting to soften, brushed with oil, and charred before getting sour cream or crema, mayonnaise, lime, garlic, cotija, cilantro, and Tajín. The recipe serves six in 30 minutes. Serve the ears hot with plenty of napkins at a backyard meal or holiday cookout.

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Grilled Peaches

Warm fruit gives the cookout a simple finish when Grilled Peaches come off the grates with light char marks. Firm ripe peaches are brushed with oil, grilled for a few minutes, and topped with butter mixed with brown sugar, cinnamon, lemon juice, and optional golden rum. The recipe serves 6 in 11 minutes. Add ice cream at the table for a quick summer dessert that does not require heating the kitchen.

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Beef Kabobs with Chimichurri Sauce

Restaurant-style skewers are manageable at home with Beef Kabobs with Chimichurri Sauce, which serves four in 35 minutes. Sirloin cubes share the skewers with red bell pepper, zucchini, and red onion, while curry powder seasons the grill mixture. A parsley sauce with red wine vinegar, lemon, garlic, and olive oil adds freshness after cooking. Use these kabobs as the main dish for a smaller cookout, with potatoes or salad on the side.

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Grilled Eggplant

Thick slices give Grilled Eggplant enough structure to work as a side, appetizer, or light main. Olive oil, minced garlic, Italian seasoning, salt, and pepper coat the rounds before they cook over the grill, with parsley added at the end. The recipe makes four servings in 25 minutes. Serve the slices beside steak or salmon, layer them into sandwiches, or place them on a platter for guests who want more vegetables.

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Greek Chicken Kabobs

Marinating before grilling helps Greek Chicken Kabobs stay moist while picking up plenty of garlic, lemon, and oregano flavor. Greek yogurt, red wine vinegar, paprika, and olive oil join the marinade for two pounds of chicken breast. The recipe serves six in 25 minutes and includes feta, parsley, and tzatziki for serving. Add pita, rice, or a chopped salad to make these kabobs the center of a summer dinner.

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Charred Grilled Potatoes

Crisp edges and tender centers give Charred Grilled Potatoes the texture needed beside saucy meats and simple seafood. Baby yellow potatoes are halved and seasoned with garlic powder, lemon juice, olive oil, salt, pepper, and fresh herbs. The recipe makes four servings in 30 minutes. Bring them to the table with pork chops or steak pinwheels, or serve them as the dependable side at a larger cookout.

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Flaky Grilled Salmon

Fresh from the grill, Flaky Grilled Salmon gets a rich finish from lemon-herb butter without losing the fish’s clean flavor. Four salmon fillets are seasoned with olive oil, salt, pepper, and lemon zest, then served with butter, garlic, lemon juice, and chopped herbs. The recipe serves four in 30 minutes. Choose it for a cookout main that pairs easily with grilled potatoes, eggplant, or pasta salad.

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Grilled Steak Pinwheels

Rolled slices make Grilled Steak Pinwheels stand out among the usual steaks and burgers on a summer table. Butterflied flank steak is layered with Emmental cheese and fresh spinach, rolled tightly, secured, and cut into individual rounds before grilling. The recipe serves four in 35 minutes. Place the pinwheels on a platter with grilled vegetables or potatoes when you need a main dish that looks distinctive but uses only a short ingredient list.

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