Fast and Fiery or Low and Slow? Whichever Way You Want to Grill, These Recipes Are Guaranteed to Get You All Fired Up
Eight grilling recipes that put the smoke, sizzle, and "let's stay out of the kitchen!" spirit into summer.
Summer is here, and your grill is raring to go. The only question is how fast you need to get food on the table. Our new recipes suit any speed, whether you've got seriously hungry folks on your hands and just a short amount of time in which to cook, or if you have plenty of time to tuck into a book while slow-cooking something delicious for dinner later—maybe even much later. Pick a lane, and rest assured: Where there's a grill, there's a way.
If you're in a rush to eat, or those you're feeding are, our fiery and fast recipes are just the meal ticket you need. Not sure what to make? How about our latest turkey burger that's on the table in 45 minutes? The mild meat is amped up with garlic, ginger, soy sauce, and sesame oil and then we indulge in the Polynesian pairing of grilled pineapple and meat, an '80s trend we're totally stoked to welcome back. For a fast and easy vegetarian option that makes grilled vegetables new again, use store-bought flatbread as the base. Top with grilled vegetables and an unexpected but fabulous mix of blue cheese and mozzarella. Then, pour over a mustard vinaigrette rather than the putting the usual marinara sauce or pesto under the toppings. The result? Grilled Vegetable Pizzas that are sure to become a favorite. Another rapid fire option is grilled porterhouse steak. We're not saying it's an any night dinner, but we are saying this riff on the classic bistecca alla Fiorentina takes just 30 minutes to make.
For those days when you have more time, go low and slow with the grilling thanks to recipes like the Tandoori-Spiced Grilled Chicken, pictured here. We're not talking lots of hands-on cooking time, but rather more overall cooking time needed. The chicken halves sit in a spiced yogurt marinade that tenderizes without turning the meat mushy, so you can slather it on well in advance and let the refrigerator do its work. The actual cooking takes about an hour. You'll need more time for Lamb Shoulder Barboca, time for it to marinate and then to cook gently over indirect heat to make a smoky chile-lamb filling for tacos.
Whether you go speedy or sauntering on your way to a grilled dinner, these recipes will get you out of the kitchen in delicious fashion.
Recipe by Sarah Carey, Greg Lofts, and Lauryn Tyrell; Art direction by James Maikowski
Food styling by Greg Lofts and Lauryn Tyrel; Prop styling by Tanya Graff.
Hawaiian Turkey Burgers
Take a vacation without leaving your lanai: Season turkey patties with ginger, garlic, soy sauce, and sesame oil, and top them with tangy, buttery Havarti and slivers of pineapple hot off the grates. Sandwich the stack in a plush Hawaiian bun with lettuce, red onion, and a smear of kicky jalapeño mayo.
An uninterrupted afternoon over indirect heat is just what a tough cut like the shoulder needs to collapse into a shreddable, succulent filling; finish by tossing poblanos and limes onto the grill for a nice char. The banana leaves lining the foil bundle are optional, but worth seeking out (try the freezer section) because they keep the meat extra-moist and give it a green, aromatic oomph. When it's done, unfurl the leaves and put out fixings for tacos. Everyone is sure to come fast to the table.
Grilled Porterhouse with Brown Butter and Horseradish
Meet the most memorable steak you've ever sliced. It's a riff on bistecca alla Fiorentina, a celebratory Tuscan dish for a crowd that's singed outside, mouthwateringly rosy inside, and capped with arugula and a splash of olive oil. We added fresh, crunchy celery and briny olives to punch up the greens, tossed them with lemon juice for extra brightness, and drizzled on garlic brown butter (it comes together over your stove or grill's burner while the steak rests) in lieu of the traditional oil. A grating of peppery horseradish is the flavor-packed final touch.
Whole Grilled Eggplant with Rice Pilaf
Eggplants have a dark side—and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. While the grill works its magic, prep the rest of the dish: Sauté broken vermicelli in butter until it's toasty-brown, and throw in rice, onions, and broth for a Persian-inflected pilaf, the slippery noodles contrasting with the chewy rice. To serve, split the eggplants and top them with pomegranate molasses and lemony tahini sauce, then spoon the insides onto the herby, pistachio-scented pilaf and dust lightly with za'atar.
Grilled Shrimp Skewers with Orange Glaze
Sweet-and-sour lovers, this one's for you. The secret ingredient in these tangy shrimp skewers is orange-juice concentrate, which packs an intensity that gets balanced by savory onion, acidic vinegar and pickled jalapeños, and earthy thyme. The shellfish cook quickly, but even so, brush on the sauce in thin layers so the sugars caramelize without burning. After four minutes over flames, slide them onto grilled bread to sop up every last drop of the juices—and by all means, lick your fingers. Formal table etiquette does not apply here.
Grilled Pork Loin with Lemongrass
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. The night before (or up to two days ahead), slice the loin open, brush on the mixture inside and out, roll it, and truss it. Next, refrigerate and wait while our riot of bold flavors—lemongrass, shallots, soy and fish sauces, brown sugar—does its thing. A leisurely 40 minutes on the grill renders the pork tender. Then your job is a cinch: Just tuck it into lettuce wraps and top with fresh herbs and a quick-pickled Carrot-Daikon Slaw.
Grilled Vegetable Pizzas
These weeknight-easy pies are full of surprises. Grill standout summer produce—mushrooms, zucchini, red onion, and kale (it's especially tender now and crisps up quickly)—and pile it all onto rounds of store-bought flatbread. Sprinkle on pungent blue cheese and melty mozzarella to bring a mix of funk and gooeyness. Then, since you've skipped the usual marinara or pesto base, drizzle a French staple over them: a simple mustard vinaigrette. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.