Here are 3 recipes that will help you cook an entire meal outside on the grill. I hope you enjoy them!
Grilled Greek Chicken Kabobs
For the marinade and skewers:
- 1/3 cup olive oil or avocado oil
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
- 4 garlic cloves, finely minced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the skewers:
- 1 ½ pounds chicken breasts, cut into 2-inch pieces
- 1 medium zucchini, sliced ½ inch thick rounds
- 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
- 1 medium red onion, cut into 1 to 1 ½ inch squares
- 6–8 skewers
For the tzatziki sauce:
- ½ cup grated English cucumber squeezed to remove water
- ½ cup plain Greek yogurt
- 1 ½ tablespoon lemon juice
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 2 garlic cloves, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Prepare the veggies, cube the chicken and make the marinade. Combine all of the marinade ingredients in a mason jar or small bowl. Secure lid and shake mason jar to mix well or if in a bowl, whisk with a fork. Transfer about ¾ of the marinade to a glass container or zip-top bag (keeping the remaining 1/4 of the marinade for step 6).
- Add the chicken to the container or bag turning to coat. Marinate for 4-24 hours. Toss chicken a few times during the marinating time. Place veggies in an airtight container and store in the fridge until ready to assemble the kebabs.
- To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve.
- Preheat the grill to 400ºF.
- Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken.
- Brush the chicken and veggies with the ¼ remaining marinade from step 1.
- Grill until the chicken is cooked through, about 5-7 minutes on each side or until juices run clear or the internal temperature of chicken reaches 165ºF.
- Serve chicken kebabs with Tzatziki.
Grilled Sweet Potatoes
- 2 pounds sweet potatoes
- 3 to 4 tablespoons extra virgin olive oil
- Kosher salt
- 1/4 cup finely chopped fresh cilantro (including tender stems)
- 1 teaspoon lime zest or lemon zest
- 2 tablespoons fresh lime or lemon juice
- 1/4 cup extra virgin olive oil
- Pinch salt
Prepare the grill, prep the sweet potatoes:
Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
Make cilantro lime dressing:
Combine all of the dressing ingredients into a small bowl.
Grill the sweet potatoes:
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
Toss with dressing:
Toss the sweet potatoes in a bowl with the dressing and serve hot.
- 4 ripe peaches, halved and pitted
- Extra virgin Olive oil for brushing
- ½ cup walnuts, toasted and crushed
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- Vanilla ice cream
- Preheat a grill or grill pan to medium heat.
- Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.
- In a small bowl, combine the walnuts, cinnamon, and salt.
- Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.