What to grill: 15 simple and delicious recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Fragrant steaks, ribs, vegetables, burgers, fish - your picnic will be better than dinner in a restaurant.

These dishes can be cooked both on a special grill and on the grill using the wire rack. Food should be turned over periodically to ensure even browning. Remember to grease the wire rack with oil before cooking.

1. Chicken legs in soy-honey marinade

Ingredients

• 100 ml soy sauce;
• 100 ml balsamic vinegar;
• 3 tablespoons of honey;
• 2 cloves of garlic;
• a few feathers of green onions;
• 500 g of chicken legs.

Preparation

Combine soy sauce, vinegar, honey, minced garlic, and chopped onion. Pour the marinade over the chicken, stir and leave for a few hours. Place the chicken legs on a wire rack and cook for 10-15 minutes on each side until golden brown.

2. Pork in a spicy marinade

Ingredients

• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon of paprika;
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin;
• 2 pork chops on the bone.

Preparation

Combine the oil and all the spices and rub the pork on all sides with this mixture. Place the chops on the grill and cook for 5-8 minutes on each side until golden brown.

3. Burgers with beef cutlet

Ingredients

• 400 g ground beef;
• salt to taste;
• ground black pepper - to taste;
• 4 burger buns;
• 4 thin slices of cheese;
• ketchup - to taste;
• mayonnaise to taste;
• mustard - to taste;
• 1 large tomato;
• 1 red onion;
• 4 lettuce leaves.

Preparation

Add salt and pepper to the minced meat and mix well. Shape four patties to fit the burger buns. In the middle of each cutlet, make a depression with your finger so that they do not lose their shape when frying. Grill the patties for about 6 minutes on each side. A couple of minutes before the end of cooking, place a slice of cheese on the cutlets so that it melts.

Cut the buns in half. Brush the bottoms with ketchup, mayonnaise and mustard. Top with cutlets, tomato slices, onion rings and lettuce. Cover the burgers with the other bun halves.

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4. Chicken breasts with vegetables in foil

Ingredients

• 4 skinless chicken breasts;
• 200 g small tomatoes or cherry tomatoes;
• 2 ears of corn;
• 2 cloves of garlic;
• 4 tablespoons olive oil
• 2 tablespoons of butter;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of basil.

Preparation

Prepare four large sheets of foil. Place chicken breast, tomato halves, corn kernels and thinly chopped garlic on each. Drizzle with olive oil and place a lump of butter on top. Season with salt and pepper.

Wrap the foil so the chicken and vegetables are completely covered. Place the resulting pouches on a wire rack and cook for 20-30 minutes. Garnish with basil leaves.

5. Beef steak marinated with soy sauce and ketchup

Ingredients

• 100 ml soy sauce;
• 2 teaspoons olive oil
• 2 teaspoons of ketchup
• 2 cloves of garlic;
• 1 teaspoon dried oregano
• ground black pepper - to taste;
• 4 beef steaks.

Preparation

Combine soy sauce, butter, ketchup, minced garlic, and spices. Marinate the beef in this mixture for several hours. Place the steaks on the wire rack and fry for 4-7 minutes on each side: the time depends on the degree of roasting of the meat.

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6. Pork ribs marinated with soy sauce, ginger and mustard

Ingredients

• 1 medium fresh ginger root;
• 1 large onion;
• 2 tablespoons of kebab seasoning;
• 150 ml soy sauce;
• 2 tablespoons of mustard;
• salt to taste;
• ground black pepper - to taste;
• 1 kg of pork ribs.

Preparation

Use a knife to chop the ginger and chop the onion into rings. Combine these ingredients with kebab seasoning, soy sauce, mustard, salt and pepper. Marinate the ribs in this mixture for a few hours. Then place them on a wire rack and cook for about 10-15 minutes on each side.

7. Sausages with bell pepper in foil

Ingredients

• 8 sausages or wieners;
• 4 bell peppers;
• 2 onions;
• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste.

Preparation

Grill the sausages for about 3 minutes on each side. Prepare four large sheets of foil. Place two sausages on each of them, as well as peppers and onions, cut into thin strips. Drizzle with oil and season with spices. Wrap the foil tightly and place the resulting bags on the wire rack. Cook for another 13-15 minutes.

8. Sandwiches with cheese and sausage

Ingredients

• 4 tablespoons of butter;
• 8 large slices of bread;
• 4 tablespoons ketchup or barbecue sauce
• 80 g of hard cheese;
• 12 slices of sausage.

Preparation

Brush the bread slices with butter. Brush four of them with ketchup or sauce and sprinkle with grated cheese. Top with four slices of sausage and cover with the remaining bread. Fry the sandwiches for 2-3 minutes on each side, until the cheese is melted and the bread is browned.

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9. Pickled potatoes

Ingredients

• 6-8 potatoes;
• 100 ml of water;
• 4 tablespoons olive oil
• 1 tablespoon of paprika;
• salt to taste;
• ground black pepper - to taste;
• 1 clove of garlic

Preparation

Rinse the potatoes well and cut into slices about 1 cm wide. Combine the water, oil, spices and minced garlic. Place the potatoes in the marinade, stir and refrigerate for an hour. Grill the potatoes for 4-6 minutes on each side until tender.

10. Corn with oil and herbs

Ingredients

• a few ears of corn;
• a few tablespoons of olive oil;
• 4 tablespoons of butter;
• ¼ a bunch of parsley;
• a few sprigs of fresh thyme;
• a few sprigs of fresh sage;
• salt to taste.

Preparation

Brush the corn with olive oil. Grill, turning frequently, 15-20 minutes, until golden brown spots appear on the cobs. Combine oil, chopped herbs and salt and brush over finished corn.

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11. Cauliflower steaks

Ingredients

• salt to taste;
• 2 teaspoons of turmeric
• 1 teaspoon ground red pepper;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground cumin;
• ½ teaspoon ground coriander;
• ½ teaspoon ground ginger;
• 1 clove of garlic;
• 1 head of cauliflower;
• 2 tablespoons of olive oil.

Preparation

Combine spices and minced garlic. Cut the cabbage vertically into several equal steaks about 2 cm wide. Brush them with oil and rub on all sides with the spice mixture. Place the cauliflower on a wire rack and cook for 5-8 minutes on each side.

12. Salmon in lemon-garlic marinade

Ingredients

• 2 cloves of garlic;
• 2 teaspoons of grated lemon zest
• salt to taste;
• ½ teaspoon ground black pepper;
• a few sprigs of fresh rosemary;
• 4 salmon fillets.

Preparation

Combine chopped garlic, zest, salt, pepper and finely chopped rosemary. Rub the mixture over the fish and let sit for 15 minutes. Place the fillets on a wire rack and fry on both sides for 3-5 minutes.

13. Salmon in soy-honey marinade

Ingredients

• 80 ml orange juice;
• 80 ml soy sauce;
• 80 g honey;
• a few feathers of green onions;
• 1 teaspoon ground ginger
• 1 clove of garlic;
• 450 g salmon fillet.

Preparation

Combine juice, soy sauce, honey, chopped onion, ginger, and minced garlic. Place the fish in this mixture and refrigerate for 30 minutes. Turn the fillets from time to time. Place the trout on a wire rack and cook for about 15 minutes, turning occasionally.

14. Whole fish stuffed with lemon, garlic and parsley

Ingredients

• 1 whole gutted peeled fish (trout, mackerel, sea bass, sea bass, etc.) weighing about 900 g;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• a few stalks of parsley;
• 1 clove of garlic;
• ½ lemon.

Preparation

Grease the fish on all sides with oil and rub with salt and pepper. Fill it with parsley stalks, chopped garlic and lemon slices. Grill the fish for about 10 minutes on each side.

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15. Tacos with spicy shrimps and cabbage in sour cream sauce

Ingredients

• 1 teaspoon paprika;
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground red pepper;
• salt to taste;
• 1 clove of garlic;
• 900 g of peeled shrimp;
• 3 tablespoons olive oil
• 250 g sour cream;
• ¼ a bunch of parsley;
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 150 g cabbage;
• 150 g red cabbage;
• 24 tortillas.

Preparation

Combine the spices and chopped garlic, sprinkle the shrimp with this mixture and stir well. Place the shrimp on wooden sticks that have been soaked in water for 20 minutes. Brush the shrimp with oil and fry for 3 minutes on each side.

Combine sour cream, chopped parsley, zest, lemon juice and salt. Season the mixture of the two chopped cabbage with half the sour cream sauce. Place cabbage, some shrimp and some sauce on each tortilla.