Barbeque Recipes

Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.

Grilled chicken and pineapple marinated in pineapple juice, lemon, oregano, and garlic. Six pantry ingredients, 15-minute marinade, perfect for weeknight grilling or BBQ.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Add a South American twist to your barbecue by using this spicy marinade.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Grilled pepper quesadillas stuffed with roasted red bell pepper, two melted cheeses, sauteed red onion, and fresh herbs. Skillet-grilled tortillas baked until crispy and golden.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.