Flipping some burgers and ribs on the grill with a cold drink at the ready is one of the most relaxing rites of summer. In this round-up, we step away from classic grill fare and provide you with a handful of healthy, fresh recipes to try. From chicken to steak, salmon and veggies, add these choices to your recipe rotation and get grilling!
This recipes brown sugar dry rub, spiced with mustard and onion powder, caramelizes into a crisp crust when it hits the heat of the grill. Don’t have one? Use the heat of your broiler to mimic that charred flavor. We like to serve this chicken sliced next to a healthy scoop of Southwestern Corn & Black Bean Salad.
The dressing in this recipe does double duty in the tangy bean salad and as a drizzle for the shrimp after grilling. To keep the shrimp from curling up and spinning around the skewers, use two instead of one. Thread one skewer through the head and the other through the tail of each shrimp. Voila, perfect shrimp!
Grilling summer squash ensures that you won’t end up with a soggy, overcooked mess. Once the squash planks have grill marks, they’re chopped and tossed in a lemony dressing with crumbled feta and mint. Technically a side dish, we like to swap it in for the protein in a grain bowl or dinner salad for a hearty vegetarian main.
The components for the no-fuss, tangy relish simmer in a foil packet right on the grill. Once the steak is cooked to your liking, open the foil, chop up the pepper and onions and mix it all together. Serve the relish spooned over the steak with a side of chewy, steamed farro or earthy, protein-rich quinoa.
If the bad memory of fish sticking to the grill keeps you from feeding your pescatarian friends, fear no longer! The salmon side in this foolproof recipe is seasoned with garlic paste, tomato slices, and basil and then grilled safely on a layer of foil. Complete the impressive presentation of a whole side of salmon with this Lemon-Mint Lentil & Bulgur Salad.
Chicken thighs make an excellent choice for grilling because they stay juicy, cook faster, and have more flavor. In this recipe, boneless thighs are rubbed with coriander, cumin, and garlic before hitting the grill and is served with a cooling cucumber and mint salad that comes together in minutes.
An easy aioli made with store-bought mayo bumps up the flavor in this vegetarian sandwich. Arugula or spinach are the greens that get tucked in, but we like to bump up the crunch factor with some sliced cucumbers or shredded cabbage. Grill up some Spicy Tunisian Chicken for a healthy omnivore sandwich option.
Rosemary, garlic and lemon flavor the tangy marinade in this Greek-inspired recipe. Once cooked, slide the salmon and tomatoes off the skewer on top of this Mediterranean Farro Salad. Make sure not to let the salmon sit too long in the lemon juice or it will start to cook (think ceviche) the fish.
Filet Mignon is exceptionally lean and also one of the priciest cuts of beef. These healthy kebabs feel indulgent yet keep a vegetable-centric meal in focus. Threading the filet separate from the vegetables ensures the steak will not overcook while you get a solid char on the veggies. Serve these kebabs with Minted Peas & Rice with Feta for an elegant dinner or tucked into a warmed pita with yogurt for a casual BBQ.