The Best Summer 2023 Grill Recipes

The best summer 2023 grill recipes to try this July and August.

With summer in full swing, it’s the perfect time to fire up your grill and get cooking. So, without further ado, here are five great grill recipes to try this summer. 

 

Best Summer 2023 Grill Recipes

Grilled Steak with Chimichurri Sauce:

Ingredients: 

– 2 ribeye steaks 

– Salt and pepper to taste 

– 1 cup fresh parsley, chopped 

– 4 cloves garlic, minced 

– 1/4 cup red wine vinegar 

– 1/2 cup olive oil 

– 1 teaspoon dried oregano 

– 1/2 teaspoon red pepper flakes 

Instructions: 

– Preheat your grill to high heat. 

– Season the steaks with salt and pepper on both sides. 

– In a small bowl, combine the parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes to make the chimichurri sauce. 

– Grill the steaks for about 4-5 minutes per side for medium-rare. 

– Remove the steaks from the grill and let them rest for a few minutes. 

– Serve the steaks with a generous drizzle of chimichurri sauce on top. 

 

Grilled Lemon Herb Chicken Skewers:

Ingredients: 

– 4 boneless, skinless chicken breasts, cut into cubes 

– Juice of 2 lemons 

– Zest of 1 lemon 

– 3 cloves garlic, minced 

– 2 tablespoons fresh parsley, chopped 

– 2 tablespoons fresh thyme, chopped 

– 2 tablespoons olive oil 

– Salt and pepper to taste

Instructions: 

– In a bowl, combine the lemon juice, lemon zest, garlic, parsley, thyme, olive oil, salt, and pepper. 

– Add the chicken cubes to the marinade and let them marinate for at least 30 minutes. 

– Preheat your grill to medium-high heat. 

– Thread the chicken onto skewers and grill for about 6-8 minutes per side, or until cooked through. 

– Serve the chicken skewers with a squeeze of fresh lemon juice.  

 

Grilled Shrimp Tacos with Mango Salsa:

Ingredients: 

– 1 pound large shrimp, peeled and deveined 

– 2 tablespoons olive oil 

– 1 teaspoon chili powder 

– 1/2 teaspoon cumin 

– Salt and pepper to taste 

– 8 small flour tortillas 

– 1 cup shredded lettuce 

– 1 cup diced mango 

– 1/2 cup diced red onion 

– 1/4 cup chopped fresh cilantro 

– Juice of 1 lime  

Instructions: 

– In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. 

– Preheat your grill to medium heat. 

– Grill the shrimp for about 2-3 minutes per side, or until pink and cooked through. 

– Warm the tortillas on the grill for a minute on each side. 

– In a separate bowl, combine the mango, red onion, cilantro, and lime juice to make the salsa. 

– Assemble the tacos by placing some shredded lettuce, grilled shrimp, and mango salsa on each tortilla. 

 

Grilled Vegetable Skewers:

Ingredients: 

– Assorted vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes, red onion, etc.) 

– 2 tablespoons olive oil 

– 2 cloves garlic, minced 

– 1 teaspoon dried Italian seasoning 

– Salt and pepper to taste 

Instructions: 

– Preheat your grill to medium-high heat. 

– Cut the vegetables into bite-sized pieces. 

– In a bowl, combine the olive oil, garlic, Italian seasoning, salt, and pepper. 

– Thread the vegetables onto skewers and brush them with the olive oil mixture. 

– Grill the vegetable skewers for about 10-12 minutes, turning occasionally, until they are tender and slightly charred. 

– Serve the grilled vegetable skewers as a side dish or as a main course with some grilled halloumi cheese. 

 

Grilled Pineapple with Cinnamon Sugar:

Ingredients: 

– 1 pineapple, peeled and cored 

– 2 tablespoons melted butter 

– 2 tablespoons brown sugar 

– 1 teaspoon ground cinnamon 

– Vanilla ice cream (optional) 

Instructions: 

– Preheat your grill to medium heat. 

– Cut the pineapple into rings or wedges. 

– In a small bowl, combine the melted butter, brown sugar, and cinnamon. 

– Brush the pineapple 

 

Not in the mood to cook? Head over to Harry’s for delicious apps and entrées (plus cocktails!), perfect for summer. Take a look at our new menu. Join us for live music every night, pus dueling pianos, special events and giveaways, plus much more this summer.