Summertime is for Grilling Good Eats

Picture this: Evening sunshine, a gentle breeze, an umbrella to provide a little shade, children giggling as they run through the backyard, and the savory smells of dinner sizzling on the grill. Yes, summertime is here! That means simple meals with big flavor, seasoned with a little magic that only the grilling process can add.

As we move through this season with fun plans and more family time, try these recipes to make delicious memories around the dinner table. Does your husband or father love to man the grill? Even better! Choose one to make for Father’s Day to celebrate him and his famous grilling skills with good eats.

Grilled Hawaiian Chicken Burger, Serves 4

Ingredients:

Avocado or olive oil
1 lb. ground chicken
1 ½ Tbsp. low-sodium soy sauce
¼ tsp. salt
1 tsp. smoked paprika
¾ tsp. chili powder
½ tsp. cumin
½ tsp. garlic powder
4 pineapple slices, about a ¼” thick

Directions:

1. Preheat your grill or grill pan to medium-high heat. Brush with avocado or olive oil.
2. In a large mixing bowl, combine ground chicken with soy sauce, salt, paprika, chili powder, cumin, and garlic powder. Wet your hands before handling the sticky mixture and then form it into four equal patties.
3. Grill each patty for about 3 minutes on each side until the juices run clear and the temperature inside reaches 165 degrees. The first side should be nicely charred before flipping.
4. If you have room, grill the pineapple slices alongside the chicken burgers for the last 2 minutes of cooking time. Flip them after the first side has deep golden-brown grill marks.
5. To serve, place burgers on a bun, then top with the grilled pineapple slice.

Zesty Chimichurri Steak Salad with Grilled Vegetables, Serves 4

Ingredients:

2 flank steaks (8 oz. each)
1 large head romaine lettuce ½
1 large zucchini, sliced in 1 ½” rounds
2 tsp. avocado oil
½ cup artichoke hearts, quartered
¼ cup feta cheese, crumbled
¾ cup olive oil
2 Tbsp. red wine
1 Tbsp. minced garlic
1 Tbsp. red onion, minced
¾ cup fresh cilantro leaves, chopped
2 Tbsp. fresh parsley, chopped
1 tsp. dry oregano
1 Tbsp. lemon juice
1 tsp. lemon zest
1 tsp. cumin
1 tsp. red pepper flakes (optional)
Salt and pepper, to taste

Directions:

1. In a large bowl, combine red wine vinegar, garlic, red onion, cilantro, parsley, oregano, lemon juice, lemon zest, cumin, and red pepper flakes. This is your chimichurri sauce. Slowly whisk in ¾ cup olive oil. Season with salt and pepper.
2. Place ½ cup of the chimichurri sauce in the fridge to save for the salad.
3. Place the flank steaks in a shallow dish or resealable bag. Pour about ½ cup of the chimichurri sauce over the steaks. Let them marinate for at least 1 hour or overnight in the fridge.
4. Preheat the grill to medium-high heat. Remove the steaks from the marinade and grill to your preferred doneness (medium is ideal for the flavor profile). Once cooked, cover the steaks loosely with foil and let them rest while you prepare the salad.
5. In a bowl, toss the zucchini and artichokes with 2 tsp. of avocado oil. Season with salt and pepper. Grill over medium-high heat until they are nicely charred and tender (about 6 to 8 minutes).
6. Cut the romaine head in half or quarters depending on size. Lightly oil the cut sides of the halved romaine and season with salt and pepper. Grill for 1 to 2 minutes on the cut side, until you see a light char form.
7. Roughly chop the grilled romaine and arrange on a large platter. Top with the grilled zucchini and artichoke hearts.
8. Slice the flank steak thinly against the grain and lay the slices over the salad.
9. Sprinkle the salad with the feta cheese and drizzle with ¼ cup of the remaining chimichurri sauce, leaving a little extra for adjustments to taste.

BBQ Pork and Apple Kebabs, Serves 4

Ingredients:

½ cup apricot jam
2 Tbsp. apple cider vinegar
1 Tbsp. tomato paste
2 Tbsp. olive oil
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, cut into 8 wedges
1 ½ lbs. pork tenderloin, halved and cut into 16 cubes
Salt and pepper, to taste

Directions:

1. Heat the grill to medium-high heat.
2. Begin by making the sauce in a large bowl. Combine jam, vinegar, tomato paste, and 1 Tbsp. of oil. Set aside.
3. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges. Roll skewers in remaining 1 Tbsp. of oil. Season with salt and pepper.
4. Baste skewers with some sauce and cook, turning skewers occasionally and basting with more sauce until the pork is no longer pink (about 4 to 8 minutes).
5. Serve warm with sides of your choice.

Perfect day? Eat outside! Weather not cooperating? A grill pan works fine too. These meals provide a memorable way to celebrate Father's Day or to fuel up before embracing the extra daylight and summertime vibes. Enjoy!