Practical Recipes for Easy Grilling, Fresh Flavor, And Real Home Cooking
Summer Barbecue is about food that feels relaxed but still has real flavor. The best recipes are the ones that work on a weeknight, on a Sunday afternoon, or when guests are coming and you do not want to be stuck in the kitchen. These dishes keep the cooking practical, the ingredients familiar, and the flavors bright enough for warm weather.
Each recipe uses the grill or barbecue flavors in a way that feels useful for home cooks, not complicated. They are built to be served family style, with simple sides, fresh salads, or whatever is already on the table.
Charred Peach and BBQ Chicken Flatbreads
Meat
Yields: 4 flatbreads
Serves: 4
Ingredients
- 1 pound boneless skinless chicken cutlets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup barbecue sauce
- 4 flatbreads (parve)
- 2 ripe peaches, sliced
- 1 small red onion, thinly sliced
- 2 cups baby arugula
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
Heat the grill or a grill pan over medium high heat. Rub the chicken with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Grill the chicken for 4 to 5 minutes per side, or until cooked through. Brush with barbecue sauce during the last minute of cooking, then remove the chicken from the grill and let it rest for 5 minutes. Slice thinly.
Place the peach slices on the grill for 1 to 2 minutes per side, just until lightly charred. Warm the flatbreads on the grill for about 1 minute per side. Spread a thin layer of barbecue sauce over each flatbread. Top with sliced chicken, grilled peaches, and red onion. Return the flatbreads to the grill for 2 to 3 minutes, just until warmed through. Toss the arugula with lemon juice and olive oil, then scatter it over the flatbreads before serving.
BBQ Spiced Fish Tacos with Crunchy Slaw
Parve
Yields: 8 tacos
Serves: 4
Ingredients
- 1 1/2 pounds firm white fish fillets, such as cod, halibut, or tilapia
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 3 cups shredded cabbage
- 1 small carrot, shredded
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1 tsp honey
- 1/4 tsp salt
- 1 avocado, sliced
- Fresh cilantro, optional
Instructions
Pat the fish dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, garlic powder, chili powder, cumin, salt, and black pepper. Rub the spice mixture over the fish. Heat the grill or a grill pan over medium heat, then cook the fish for 3 to 4 minutes per side, depending on thickness, until it flakes easily with a fork. Remove the fish from the heat and break it into large pieces.
In a bowl, combine the cabbage, carrot, lime juice, mayonnaise, honey, and salt. Toss until coated. Warm the tortillas on the grill or in a dry skillet. Fill each tortilla with fish, crunchy slaw, avocado slices, and cilantro if using. Serve right away while the fish is warm and the slaw is crisp.
BBQ Brisket Stuffed Sweet Potatoes
Meat
Yields: 4 stuffed sweet
potatoes
Serves: 4
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded brisket
- 1/2 cup barbecue sauce
- 1 tbsp olive oil
- 1 small onion, diced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup sliced scallions
- 1/2 cup pickled red onions, optional
Instructions
Preheat the oven to 400 degrees. Scrub the sweet potatoes and pierce each one a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 45 to 60 minutes, until tender.
While the potatoes bake, heat olive oil in a skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, until softened. Add the shredded brisket, barbecue sauce, garlic powder, and black pepper. Stir and cook for 5 minutes, until heated through. Cut each sweet potato open lengthwise and gently fluff the inside with a fork. Spoon the barbecue brisket mixture into each sweet potato. Top with scallions and pickled red onions if using. Serve warm.
Grilled Portobello Shawarma Bowls
Parve
Yields: 4 bowls
Serves: 4
Ingredients
- 4 large portobello mushroom caps
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup chopped parsley
- 2 tbsp lemon juice
- 1/4 cup tahini
- 3 tbsp water
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1/4 tsp salt
Instructions
Remove the stems from the portobello mushrooms and gently scrape out the dark gills with a spoon. In a small bowl, mix the olive oil, cumin, paprika, turmeric, garlic powder, onion powder, salt, and black pepper. Brush the spice mixture over both sides of the mushrooms. Heat the grill or a grill pan over medium high heat, then grill the mushrooms for 4 to 5 minutes per side, until tender and lightly charred. Let the mushrooms rest for 3 minutes, then slice them into strips.
In a bowl, combine the cucumber, tomatoes, red onion, parsley, and lemon juice. In a separate bowl, whisk the tahini, water, lemon juice, garlic, and salt until smooth. Add another spoonful of water if needed to loosen the sauce. Divide the rice or quinoa among four bowls. Top each bowl with sliced portobello mushrooms, the cucumber tomato mixture, and tahini sauce. q
