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Summer Grilling Ideas

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Summer Grilling Ideas)

We’ve been reading all your Kitchen Talk ideas and suggestions in our last giveaway post, and there are so many great ones there! Today’s topic comes from Jean, and she wants to know:

Do you have any summer grilling ideas?

I want to know, too. Now that summer is just around the corner, I’m looking forward to the prospect of eating outside, smelling that smell of meat (or vegetables) charring and listening to the sound of drippings sizzling on hot coals. And though burgers and hotdogs are usual summer grilling fare, I know you all have creative ideas and lovely recipes to share.

Betsy loves grilled veggies: eggplant, zucchini, onions, mushrooms, asparagus. She says, “I live for summer, because of grilled vegetables. And chimichurri is my sauce of choice with a steak and a big plate of veggies.” Nanci is a big batch cooker so she likes to get several pounds of chicken breasts marinated and grill them all at once for quick weeknight meals. She loves grilled veggies too, so skewers or a veggie grate/pan is a must-have for her.

For me, my favorite thing to do on the grill is a riff on chicken souvlaki. I like to make a tangy Greek dressing and marinate large chunks of veggies in some of the dressing, then mix the rest of the dressing with yogurt and use that to marinate chicken or lamb. Pop them on skewers and grill as desired, then serve with warm pita bread (brush the pitas with some dressing and grill slightly to make them extra special), fresh chopped tomatoes, onion, cucumber, cilantro, roasted corn, tzatziki sauce, and whatever else you like in your pita.

I’ve also seen some interesting and unconventional grilling recipes here in Tasty Kitchen, like grilled romaine hearts for a salad and a grilled breakfast pizza. I’ve been wanting to jump on the grilled pizza bandwagon for some time now, and I think I should make that happen this summer.

How about you? What do you love to put on the grill? Share your ideas with us below, and if you have a link to the recipe somewhere, we’d love to see that too!

18 Comments

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marina on 5.10.2014

Last summer was my first time to grill. I grilled a lot of fantastic veggies along with carne asade, ribs and burgers. I plan to branch out a lot more this summer and try butterflied marinated chicken weighted down with wrapped bricks. I’m also going to try steak-like fish like mahi mahi & maybe sea bass. It’s a little intimidating but I may even try to roast a tri tip over indirect heat.

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Patricia @ ButterYum on 5.9.2014

I think one of my favorite things to grill is fresh corn on the cob. I peel back the husks without detaching them – pull off all the silk strands – drizzle on a little melted butter, salt, and pepper – pull the husks back over the cobs – then grill, turning often, until the corn is toasty and roasty and oh so good. Eat straight away or cut the kernels off the cob and use in salads.

Mariz on 5.8.2014

Oh this looks lovely! i can’t wait to try this out with paninis on the weekend! :D

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Cathey on 5.8.2014

We try and grill all year even when it’s 20 degrees outside, we have a Weber charcoal and cheap gas grill.. Our favorites in good weather are butterflied leg of lamb, just made this twice in the last month, boy it was still cold outside.
Grilled shrimp (marinated) with grilled asparagus over a salad, beats the winter chill.
My favorite vegetables, sweet potato with red onion, chili powder, ketchup in foil packs. Also like baby Japanese eggplant with a drizzle of flavored oil, grilled then serve with goat cheese or feta and really good balsamic.
Lets face it everything is better Grilled.

Karen D. on 5.8.2014

* Balsamic marinated chicken breasts, top with fresh mozzarella and a tomato basil bruschetta topping. Serve with salad and homemade crusty bread (Artisan bread in five)
* Greek chicken thighs – marinate in homemade greek dressing, serve with greek salad, pita and tzatziki sauce
* Grilled steak – serve with brandy espresso peppercorn sauce. (basicly Ree’s brandy cream sauce, but add instant espresso.