Planning a backyard cookout? A well‑stocked grill can handle more than just burgers. This collection of 13 recipes offers a balanced menu of protein, vegetables and a sweet finish, so families can enjoy a full meal without juggling multiple cooking methods.
Grilled Steak Pinwheels
Butterflied flank steak is rolled around Emmental cheese and fresh spinach, seasoned simply with olive oil, salt and pepper, then grilled for about 35 minutes. Serves four and pairs nicely with grilled vegetables or a crisp salad.
Grilled Cheese Burritos
Ground beef, Monterey Jack, Mexican rice, salsa, sour cream, lettuce and flour tortillas are rolled, then finished on a hot griddle or cast‑iron grill for a golden crust. The 35‑minute recipe serves six and is perfect with salsa, guacamole or chips.
Charred Grilled Chicken Kabobs
Chicken breast, red and green bell peppers, red onion and portobello mushrooms are marinated in garlic, olive oil, honey and paprika, then skewered and grilled for 12‑15 minutes. Serves four; serve with rice, tzatziki or grilled flatbread.
Grilled Zucchini
Thick zucchini slices are brushed with olive oil, minced garlic, Italian seasoning, salt and pepper, then grilled for about 10 minutes until tender. Serves four and can be tossed with fresh parsley for extra flavor.
Whole Baked BBQ Chicken (Oven Option)
A 5‑pound whole chicken is coated with butter, smoked paprika, chili powder, garlic powder and BBQ sauce, baked for just over two hours, then rested before carving. Serves five and works well with corn or a side salad.
Copycat Smash Burger
Ground beef patties are pressed thin in a scorching cast‑iron skillet, topped with Cheddar, then served on toasted buns with lettuce, tomato, spicy mayo and pickles. The 53‑minute recipe, including chill time, serves four.
Fresh Pasta Salad with Grilled Veggies
Cavatappi is tossed with charred zucchini, red bell pepper, red onion, cherry tomatoes, black olives and a Dijon‑balsamic vinaigrette. Though the vegetables are broiled, the dish fits a grill‑centric menu. Serves four.
Grilled Corn on the Cob
Shucked corn ears are brushed with butter, Tajín seasoning, lime juice, cilantro and Cotija cheese, then grilled for about 15 minutes, turning regularly. Serves four and adds a smoky, buttery side.
Cheeseburger
Ground beef patties are cooked quickly, topped with Cheddar, and assembled with romaine, pickles, tomato, red onion, ketchup and Worcestershire sauce. The 20‑minute recipe serves two and pairs well with fries or a salad.
Grilled Shrimp
Peeled shrimp are tossed in olive oil, butter, lemon juice, zest, garlic and fresh herbs, then grilled on skewers for 20 minutes. Serves four; serve with tacos, pasta or a fresh salad.
Charred Grilled Vegetables
A mix of zucchini, red onion, bell peppers, asparagus and portobello mushrooms is seasoned with olive oil, salt and pepper, then grilled over varying heat zones for optimal texture. Finished with balsamic vinegar, oregano and parsley, the 35‑minute recipe serves six.
Grilled Thai Chicken Skewers
Chicken thighs are marinated in ginger, garlic, lemongrass, red curry paste, lime, sesame oil and fish sauce, then grilled and served with a peanut‑sriracha sauce. The 1‑hour‑5‑minute recipe serves four.
Grilled Peaches
Ripe peach halves are brushed with butter, brown sugar, cinnamon, lemon juice and optional rum, then grilled briefly until tender. Served with warm butter sauce and optional ice cream, the 11‑minute recipe serves six.
These recipes give families the flexibility to keep the grill moving while still offering variety, flavor and a sweet finish for any backyard gathering.
Original reporting: KTBS 3 (Shreveport) — read the source article.
