157 grilling recipes

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

SPAM Reuben sandwiches grilled on rye bread with tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing. Ready in 15 minutes, this deli-style twist on the classic Reuben is ridiculously satisfying.

Beer and soy-marinated grilled chicken with bright lemon and garlic. A Pacific island favorite with bold, tangy flavor.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Five pounds of chicken wings marinated in cayenne pepper sauce and Italian dressing, then grilled or baked until sticky and charred. Only 3 ingredients. Big heat, minimal effort.

Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.