913 grill recipes

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.

Use this simple and easy way to grill eggplant, and the result is awesome!

Though it need a little long time to cook, good to try and all the time is worthy.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Grilled Turkey Breast with Apricot Plum Sauce recipe

Grilled new potatoes are tossed with lemon-garlic mayonnaise and fresh parsley leave. Creamy, garlicky, and refreshing are in one bite. A nice accompaniment with any BBQ main course.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Grilled haole-style yams with pineapple butter made from crushed pineapple, margarine, and teriyaki sauce. A Hawaiian-inspired grilled sweet potato side with a sweet-savory tropical topping.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.