18 Grilled Recipes to surprise everyone at the next barbecue

18 Grilled Recipes to surprise everyone at the next barbecue

Summer is synonymous with meals in the garden. Therefore, if you are thinking of organizing it, write down these recipes for grilling or barbecue. You will succeed fixed!

Advertising - Keep reading below Grilled Melon Skewers

INGREDIENTS (4 people):- 1 cantaloupe melon
- 250 g of fresh mozzarella
- 200 g sliced ​​serrano ham
- Peppermint
- Extra virgin olive oil
- 2 tablespoons Modena vinegar

Cut the melon in half. Place the halves with the cut side up on a flat surface. Remove the seeds with a spoon, trying to remove the least amount of pulp along with the seeds, since that is where the sweetest and most juicy part is. Make small balls with the help of a scoop spoon or, well, cut the melon into not very large pieces, of the same size.

Clean the basil leaves. Drain the mozzarella well. Skewer on a skewer stick a melon ball, a mozzarella ball, some basil leaves, a slice of ham and another melon ball.

Put a grill on the fire. Paint the skewers with a little olive oil and grill for a couple of minutes. Serve with a little vinegar from Modena.

DID YOU KNOW… ? In addition to nutritious, melon seeds are rich in vitamins and antioxidants. Do not throw them! Wash them, dry them very well and place them in a pan with salt.

Grilled vegetables

INGREDIENTS (4 people):- 2 purple onions
- 2 scallions
- Mushrooms or mushrooms
- Cherry tomatoes
- Extra virgin olive oil
- Get fat
- Aromatic herbs

Turn on the barbecue and let the embers form. Peel the scallions, removing the green stems and reserving only the white parts. Peel and cut the onion into not very small pieces. Clean the mushrooms with paper towels, cut them first, one end of the stem and then in half or in slices. Wash the cherry tomatoes and then dry them well.

Sprinkle vegetables with extra virgin olive oil so that they are tastier and take less time to do.

Place all vegetables and the mushrooms on the barbecue rack. They will be ready as soon as their surface is browned, approximately 6 to 8 minutes, 3 or 4 on each side. Sprinkle with fat salt and aromatic herbs.

Chicken skewers with cilantro cream

INGREDIENTS (4 people):- 600 g chicken breast
- Soy sauce
- Jerez wine
- 2 cloves of garlic
- Ginger - Coriander
- 1 Greek yogurt
- 1 lemon
- Olive oil
- White vinegar
- Salt

Chop the chicken into strips. Mix in a bowl 4 tablespoons of soy sauce, 3 of wine, one of ginger and a peeled garlic, chopped and without germ. Add the chicken and stir to cover all the strips well. Cover and put in the fridge for 15 min.

Put in blender glass a cup of chopped cilantro, 1/2 Greek yogurt, 2 tablespoons of freshly squeezed lemon juice, a clove of garlic, peeled and chopped, 1/4 cup of olive oil, 2 teaspoons of vinegar and a pinch of salt. Beat until well integrated.

Dry the chicken with absorbent paper and insert each breast in its skewer (if they are made of wood, they should be left 30 minutes in water so that they do not burn). Place on the grill and cook for 5 to 6 minutes on each side. Serve with cilantro cream.


Grilled sardines

INGREDIENTS (4 people):- 16 sardines
- Get fat
- 4 lemons

Salt the sardines well on both sides, with fat salt. Place them in parallel, all in the same direction and perpendicular to the slats of the grill.

Arrange the grill on the coals, at a minimum distance of 20 cm (the height will be greater the greater the heat that the embers give off, so that the sardines do not burn). Lower the top of the grill to close it. Make the sardines on the one hand, and as soon as the skin is crispy and roasted, turn it over. It is important that they look good, but also that they are not raw, in 2-3 minutes on each side they should be at their point.

Remove the sardines from the grill and serve them well warm, accompanied by lemon wedges.

Swordfish with garlic vinaigrette, parsley and lemon

INGREDIENTS (4 people):- 6 slices of swordfish
- 2 lemons
- 3 tablespoons wine vinegar
- 2 cloves of garlic
- 1 tablespoon oregano
- Fresh parsley
- Virgin olive oil
- 1/2 teaspoon of sugar
- Salt
- Pepper

Mix in a medium bowl 2 teaspoons lemon juice, salt and pepper. Spread this mixture on the slices of fish. Cover and leave in the fridge while preparing the vinaigrette.

Peel the garlic Remove the germ and cut them into pieces. Clean and chop the parsley. Put the garlic, parsley and a pinch of salt in a mortar. Crush slightly. Take this preparation to a bowl and add the lemon juice, vinegar, oil, oregano and teaspoon of sugar. Mix with some rods and try; Reserve.

Turn on the barbecue and, when the grill is very hot, place the fish. Leave it for 5 minutes on each side. To know if it is at its point, you have to check that it has adopted a brown color and that its flesh is firm. Serve bathed with vinaigrette.

Grilled beef steak and potatoes

INGREDIENTS (4 people):- 1 beef steak of 1,5 kg
- 4 potatoes
- 500 g of cream cheese
- Chives
- 1/2 cucumber
- Parsley
- 2 tablespoons milk
- Extra virgin olive oil
- Fat, Maldon or flake salt

Prepare the embers. Wash and dry the potatoes. Wrap them in foil. Place them on the grill and let them cook 30-40 minutes.

Peel and finely chop the scallion, The cucumber, and the parsley. Mix with the cream cheese and salt and pepper to taste. Add the milk and beat until you get a creamy sauce; Reserve.

Brush the ribeye with a little extra virgin olive oil and, when the grill is very hot, put the t-bone steak on top. Leave between 3 and 5 minutes for each face as desired the point of the meat. At the time of turning the meat, add fat salt, Maldon or flakes. Serve with the potatoes, cut in half, and the cream of white cheese on top.

Grilled Peaches

INGREDIENTS (4 people):- 4 peaches
- Olive oil
- Pomegranate seeds

Divide the peach in two making a cut following the line that marks the fruit. Take one hand with each half and turn each half at the same time in opposite directions, carefully, to separate them from the bone. Cut the edges between the bone and the peach with a small knife, and remove the bone with a spoon. Remove the skin with the help of a vegetable peeler.

Put the peaches on the grill Very hot upside down and cook them for 4-5 minutes, turn them over and cook them 2 more minutes. Remove the peaches with tweezers and let them warm.

Place the halves face up and sprinkle with pomegranate seeds. They can also be accompanied with vanilla ice cream and a drizzle of maple syrup or honey.

Grilled artichokes

- 8 artichokes
- 1 lemon
- 4 cloves of garlic
- Parsley
- Olive oil
extra virgin
- Maldon salt

Wash and dry the artichokes. Remove the hard outer leaves until the lighter and more tender leaves appear. Cut in half. Rub them well with a lemon, as the artichokes oxidize as soon as they are cut, turning dark.

Spread the iron with a few drops of oil, with the help of a silicone brush. When the iron is hot, place the artichoke pieces without them being mounted together. After 10 minutes, turn the artichokes and let them do another 10 minutes. Crush the garlic cloves and sprigs of chopped parsley in the mortar.

Add 8 tablespoons olive oil Extra virgin and mix well. Spread the dressing over the artichokes. Let it take 2 more minutes. Sprinkle with Maldon salt.


Grilled vegetables

- 2 eggplants
- 2 zucchini
- 3 tomatoes
- 1 onion
- 4 peppers
- Pepper and salt
- Olive oil
- Fresh sage

Wash and dry all vegetables. Cut the eggplants, sliced ​​zucchini and peppers, and tomatoes and onions, in quarters. Salpimenta everything.

Heat the grill. With a brush dipped in olive oil, spread the vegetables and roast them on one side and then on the other until they are crispy.

Wash several sage leaves, chop them and sprinkle them over the vegetables.

Marinated chicken and vegetable skewers

INGREDIENTS:- 2 breasts
- 1 onion
- 1 zucchini
- Cherry tomatoes
- 2 tomatoes
- 1/4 of mushrooms
- 2 peppers (1 red and 1 yellow)
- Salt.
FOR THE MARINADO:- 1/2 glass of wine
- Olive oil
- Aromatic herbs

Prepare the marinade. Put in a bowl the wine, 6 tablespoons of oil and herbs: 1/2 teaspoon of rosemary, oregano, cumin, garlic, onion powder and paprika. Cut the chicken breasts into cubes, roughly the same size and mix with the marinade, cover with
film paper and put in the fridge for at least 1 h.

Put the skewers sticks soak so that they do not burn and turn on the barbecue so that the embers are made. Meanwhile, wash and cut the vegetables. You can start assembly. Go alternating chicken with vegetables.

Place the skewers on the grill, turning them every 2 or 3 minutes so that they are done well. Roast the tomatoes, with salt, halved to accompany.

Swordfish skewers

The trick so that the diced fish has more flavor is in the macerated.

Place the dice in a deep bowl dipped in oil, the juice of two lemons, two tablespoons of chopped marjoram, two basil, salt and pepper. Let stand 4 hours and assemble the skewers alternating fish, pepper and chives.

Grill them and pour over the rest of the macerate.

Mint Lamb Chops

- 12 lamb chops
- 1 lemon
- Peppermint or peppermint
- 3 tablespoons olive oil
- Salt

Make juice from a lemon. Clean the mint leaves so that no dirt remains. Crush the mint leaves in a mortar together with the lemon juice and 3 tablespoons of olive oil. Add a taste of salt. Crush until a fine paste is obtained. Peppermint can be substituted for peppermint, coriander or fresh tarragon.

Paint the lamb chops with the mint and lemon mixture from the previous step, impregnating them very well. To do this, use a brush. Leave to macerate for 2 hours, turning them occasionally.

Go through the iron or the embers with very little oil for 3 or 4 minutes on each side or until golden brown. When serving, water them with a little more lemon and mint sauce

Trouts with herbs and lemon

- 4 fresh trouts
- 3 tablespoons dill
- 2 tablespoons rosemary
- 4 tablespoons
- Green pepper
- 2 teaspoons thyme
- 2 lemons
- 0.8 dl of dry white wine
- Salt
- Pepper

Prepare and heat the barbecue. Cut 8 sheets of foil to wrap the fish. Make two piles of 4 sheets, to have a double thickness and lightly grease those above. Clean and chop the herbs very finely.

Mix in a bowl Herbs and a half tablespoon of crushed green peppercorns. Add the juice of a lemon, salt and pepper. Cut a lemon into slices. Put some slices of lemon and a tablespoon of the herb mixture in the fish cavity.

Place each trout on top of the foil. Spray them with wine and wrap them. Barbecue 10 minutes or until done (the fish should be crumbled easily when punctured with a fork. Leave wrapped for 5 minutes and serve.


Beef skewers with soybean and honey marinated

- 600 gr of chopped veal
- 150 gr of french onions
- 150 gr of cherry tomatoes
- 200 gr of lettuce salad
- 1dl of olive oil
- 3 teaspoons chopped fresh thyme, 3 honey and two lemon zest
- 1 dl of lemon juice
- Soy sauce
- salt and pepper

Mix in a bowl oil, thyme, honey, a dash of soybeans, zest and lemon juice. Season and emulsify with the blender.

Put the meat in a bowl and cover it with the previous preparation. Leave it in maceration for an hour.

Ride the skewers alternating meat, tomatoes and onions. Have them on the grill and serve with some lettuce leaves.

Pineapple with honey and cinnamon

- 1 pineapple
- Honey
- 1 lemon
- Olive oil
- Cinnamon

Put the pineapple on a table and, with a large knife, remove both ends. Then, place it vertically and remove all the skin. Cut the pineapple into slices 1.5 cm thick and then remove the heart from each slice. It can also be cut into elongated pieces.

Put 2 tablespoons of honey in a bowl, one of lemon juice, a tablespoon of oil and another of cinnamon; shake. Brush
Pineapple slices with the previous mixture.

Spread the barbecue grill With a little soft olive oil. When hot, place the pineapple slices. Leave for about 2 or 3 minutes on each side, until the grill marks appear. Serve sprinkling a little cinnamon and adding a drizzle of honey

Grilled mango

INGREDIENTS:- 2 handles
- 100 gr of sugar
- 100 gr of grated coconut
- 10 gr of butter
- lemon
- Water.

Cut the mangoes into slices, rub them with lemon and let them rest. Meanwhile, make caramel with sugar and a splash of water. Remove it when it starts to brown.

Pour the grated coconut On a baking paper, turn the caramel over and let it cool. Heat the grill over high heat and brown the mango with the butter.

Break the candy and serve the fruit with ice cream to taste and coconut candy.

Peaches with honey and almonds

- 4 ripe peaches
- 1/4 teaspoon of cinnamon powder
- 1 file
- Honey of flowers
- 2 tablespoons rolled almonds
- Soft olive oil
- Salt

Put 2 tablespoons of flower honey in a bowl. Microwave for about 25 seconds, at full power, until the honey is well liquefied. Make juice from a lemon and add it to honey. Add cinnamon powder; stir.

Cut the peaches in half. With the help of a spoon, remove the bone. Peel with a knife or vegetable peeler.

Heat a grill over high heat. Brush each piece of peach with olive oil. Pass the peaches on both sides, trying to leave the grill marked inside each half. Remove the peaches with tweezers and let them warm a little. Place in a fountain. Sprinkle rolled almonds and sprinkle with honey dressing

Braised Fruit

- 150 gr of butter
- 60 gr of honey or brown sugar
- 8 red plums
- 4 nectarines
- 4 bananas
- 2 peaches
- Several fresh mint leaves

Cut the plums and nectarines in half and remove the bones. Split the peaches in quarters and bananas in half lengthwise.

Melt butter and, once removed, mix it with honey or sugar, and paint with it the fruit. Place it on the grill and press 4 minutes on each side. Water occasionally with the remaining butter.

The fruit can also be prepared on the grill: In a baking dish lined with aluminum foil, place the portions, paint them with the butter and cook for 10 minutes. Before serving, water with the cooking juice and garnish with the mint.