Grilling recipes

Choosing a grilling recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Suya beef skewers with tomato salad

  Preparation takes 35 minutes. Cooking takes 25 minutes. Allow 62 minutes in total. Makes 4 servings. Key ingredients: raw sirloin or rump steak, weighed after trimming, unsalted roasted peanuts, ground ginger, paprika, cayenne pepper. Equipment: Small food processor or spice grinder, Eight approximately 25 cm metal skewers, Approximately 30 × 40 cm shallow metal tray with a grill-safe rack, Overhead grill, Thin-tip digital food thermometer, Tongs and oven gloves, Separate raw-meat and salad chopping boards and utensils, Mixing bowls and a clean platter for cooked beef.

  Kitchen tip: If the peanut crust darkens before the beef reaches its temperature endpoint, lower the rack and continue cooking; do not serve undercooked folds to save the coating.

• Chicken souvlaki with tzatziki

  Preparation takes 40 minutes. Cooking takes 59 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, weighed after trimming excess fat, olive oil, divided: 30 ml for the chicken and 10 ml for the tzatziki, fresh lemon juice, divided: 30 ml for the chicken and 10 ml for the tzatziki, finely grated zest only, peeled garlic, approximately 3 small cloves, divided: 6 g for the chicken and 3 g for the tzatziki. Equipment: 8 metal skewers, approximately 25 cm long, Non-reactive marinating bowl and cover, Chopping board and sharp knife, Coarse and fine graters, Clean cloth for squeezing cucumber, Mixing bowl, Overhead grill, Grill-safe rack over a rimmed tray, approximately 35 × 25 cm, accommodating 4 skewers without overlap, Tongs and clean serving plate, Digital food thermometer, 24–28 cm frying pan, Clean tea towel.

  Kitchen tip: The timeline uses a 30-minute marinade and approximately 18 minutes under the grill per batch. A longer marinade or weaker grill extends the schedule; cook to the temperature endpoint, not the clock.

• Indonesian Grilled Chicken Salad Bowl with Tropical Mango and Coconut Rice

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, jasmine rice, coconut milk, water, ripe mango, peeled and sliced. Equipment: grill or grill pan, medium saucepan with lid, mixing bowls, knife, peeler or mandoline, tongs, measuring cups and spoons.

  Kitchen tip: Marinate chicken at least 15 minutes but no longer than 2 hours to avoid overpowering the delicate meat.

• Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables

  Preparation takes 20 minutes. Cooking takes 35 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: boneless, skinless chicken breasts (about 600 g total), extra virgin olive oil, lemons, zested and juiced, garlic, minced, fresh parsley, finely chopped. Equipment: grill or grill pan, mixing bowl, baking sheet, knife, cutting board, measuring spoons, tongs, aluminum foil (optional for resting).

  Kitchen tip: Marinate the chicken ahead of time to enhance flavor and tenderness, but do not exceed 2 hours to avoid texture changes from the lemon juice.

• Caribbean Jerk Grilled Pork with Sweet Plantain and Callaloo Sauté

  Preparation takes 25 minutes. Cooking takes 35 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: pork shoulder or pork loin, cut into 2.5 cm thick slices, jerk seasoning paste or homemade jerk marinade, ripe plantains (yellow to black), peeled and cut into 1.5 cm thick slices, vegetable oil, for frying plantains, fresh callaloo leaves, washed and roughly chopped (or substitute spinach). Equipment: grill or grill pan, large frying pan or skillet, mixing bowl, tongs, knife, cutting board.

  Kitchen tip: For extra smoky flavor, grill the pork over charcoal if possible.

• Indonesian Chicken Satay with Spicy Peanut Sauce

  Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, soy sauce, vegetable oil, ground turmeric, ground coriander. Equipment: mixing bowls, grill or grill pan, basting brush, skewers, measuring spoons, knife, cutting board, small saucepan, whisk.

  Kitchen tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

• Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh

  Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.

  Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.

• Grilled Autumn Vegetable and Chickpea Salad with Maple Tahini Dressing

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cut into 2 cm cubes, red onion, cut into wedges, red bell pepper, sliced, olive oil, smoked paprika. Equipment: grill pan or outdoor grill, mixing bowls, whisk, measuring spoons, knife, cutting board.

  Kitchen tip: For best results, use a hot grill to get good char marks and smoky flavor.

• Spring Vegetable & Lemon Herb Quinoa Salad with Grilled Halloumi

  Preparation takes 25 minutes. Cooking takes 20 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water, fresh asparagus, trimmed and cut into 3 cm pieces, fresh or thawed peas, radishes, thinly sliced. Equipment: Saucepan with lid, Fine mesh sieve, Bowl, Small mixing bowl, Whisk, Grill or grill pan, Knife and cutting board, Serving bowls or plates.

  Kitchen tip: Rinse quinoa well to remove its natural bitter coating (saponin).

• Spring Vegetable and Lemon Herb Grilled Tofu Skewers

  Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu (14 oz), asparagus, trimmed and halved, red bell pepper, cut into 2.5 cm (1 inch) squares, zucchini, sliced into 1 cm (0.4 inch) thick rounds, fresh lemon juice (about 1 lemon). Equipment: grill or grill pan, mixing bowl, whisk, knife, cutting board, skewers (wooden or metal).

  Kitchen tip: Press tofu well to ensure it absorbs the marinade and grills evenly without falling apart.

• Charred Fall Vegetable and Lentil Medley with Smoky Maple Glaze

  Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.

  Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.