27 Summer Recipes That Make Us Want to Fire Up the Grill

For yakitori-style skewers with vegetables, chicken, or fish. It’s also easy to toss with noodles and veggies for a quick weeknight dinner situation.

Our version of that classic Wishbone Italian dressing marinade trick. It’s garlicky and tangy with just a hint of spice. Use it for chicken, fish, and veggies.

You could slather this marinade on just about anything: chicken breasts, pork shoulders, corn, summer squash, etc. If you happen to have any left over, add it to a sofrito when making chili or tortilla soup.

Use this versatile blend on chicken or shrimp or as a base for soups and curries. Or toss it with vegetables before roasting or grilling.

Add this spiced mix to ground meat for tacos, to chicken or shrimp for fajitas, or to onions, garlic, and canned tomatoes for a quick enchilada sauce.

Our version of the traditional seven-ingredient Japanese spice blend, this savory and spicy condiment is delicious sprinkled over soups and udon noodles, grilled meats and fish, popcorn, and avocado toast.

Insanely flavorful. Serve on buns or with lettuce cups.

Baby back ribs get rubbed in a super savory, smoky, coffee-spiked mix before slow-roasting until tender. Finish them under the broiler or on the grill for that nice bit of char.

Nothing says summer like peaches and BBQ.

We love grilled fish with a bright, tropical fruit relish.

By steaming the sweet potatoes first, you get an incredibly moist and creamy texture. A few subsequent minutes on a hot grill allows for some of the natural sweetness to caramelize and gives a slight bit of char for balance.

Cauliflower steaks are hearty, with an assertive savory flavor and a satisfying texture. Slather with our Tamarind BBQ Sauce and serve with rice, beans, and mango salsa.

The otherwise humble cabbage becomes sweet and earthy on the grill. The outer leaves really get charred, while the inner leaves delicately steam, becoming infused with smoky flavor.

Steak is delicious, but the cilantro chimichurri is the real star here.

Savory grilled shrimp and refreshing jicama make a fantastic taco combo.

It’s best to let the flavor of the zucchini develop slowly on a not-too-hot grill, lending a wonderful, almost-fried flavor.

You’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.

Charred veggies on a tender bed of baby kale.

So simple, so good.

Take advantage of sweet summer corn. This recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.

Grilling the kale first adds texture and smokiness. Chickpeas give some heft. And pickled onions bring some nice acidity.

An excellent way to round out a grilled Mediterranean menu.

A little sweet, with warmth from the allspice, heat from the chilies, and an addictive tang from the tamarind. We eat it over grilled vegetables served with rice, beans, or plantains, or over grilled chicken with crunchy slaw on a toasted bun.

Add some umami to whatever you’re barbecuing with this Korean-inspired sauce. It’s great on grilled meats, but we especially love the salty tang of this sauce on grilled Japanese sweet potatoes.

This versatile sauce is also great with roasted duck or chicken or spread on top of a salmon or tuna burger.

The ultimate fresh herby sauce.

Slather this condiment on grilled fish and meat or swirl it into yogurts and aiolis.