The first thing that comes to mind when people think of a barbeque is usually the classic hamburger and hot dog combination. But why not try out something new this summer? These unique BBQ recipes take advantage of fresh summer produce to make nourishing and satisfying meals that may just become your new grill staples. If you don’t have access to a barbeque, you can always make these recipes on the stove top using a grill pan.
Easy grilled salmon kebabs with chimichurri sauce
Salmon is an amazing source of omega-3 fatty acids, which have been shown to reduce inflammation and lower blood pressure. Get all the benefits of this healthy fish by grilling up these tasty kebabs featuring fresh vegetables like zucchini and peppers. Make it a full meal by adding a grain of your choice on the side like rice or quinoa.
Yields: 4 servings
Ingredients
Kebabs
- 1.5 lb skinless salmon fillet, cut into 1-inch cubes
- 1 tbsp olive oil
- ½ tbsp cumin, chili powder, coriander
- 1 red onion, cut into bite-sized chunks
- 1 zucchini, sliced
- 2 sweet bell peppers (any colour works) cut into bite-sized chunks
Chimichurri
- ¼ cup fresh parsley, chopped
- 3 tsbp red wine vinegar
- 4 large garlic cloves, minced
- 2 tbsp fresh oregano, chopped
- 2 tsp chili flakes
- Salt and pepper to taste
- ½ cup extra virgin olive oil
Directions
Kebabs
- Place cubed salmon in a large bowl and drizzle olive oil over salmon. Add spices on top and gently toss.
- Cover bowl and place in the fridge for one hour to marinate.
- Cut the vegetables.
- Remove salmon from fridge. Let the fish come to room temperature so it can cook evenly.
- Line each skewer with salmon, zucchini, peppers and onions. If onions are really thin, stack two pieces together.
- Put your grill on medium-high heat.
- Place kebabs on the grill and cook. Turn occasionally until salmon is pink, around 5 to 7 minutes.
- Remove and serve kebabs with chimichurri.
Chimichurri
- Place all ingredients, except the olive oil, in a blender or food processor.
- Pulse and blend until mixture is smooth.
- Add salt and pepper to taste.
- Transfer mixture into a bowl and pour olive oil over it.
- Let the mixture stand for 15 – 20 minutes and enjoy.
Optional: you can choose to marinate the vegetables as well by simply adding them to the bowl and doubling the amount of oil and spices used.
Tip: clean your grill well before you cook your kebabs. An uneven surface can cause the fish to stick and tear. To create a smooth, slick grill surface: hold a paper towel dipped in oil in tongs and wipe over the bars of the grill. Repeat wiping five times until the grate is glossy.
BBQ Moroccan eggplant salad
Who says you can’t make a salad on the grill? Enjoy the smokey taste of grilled eggplant with an added kick from the naturally low-sodium spice, harissa. You’ll get the added benefit of iron and protein from the chickpeas. You can also enjoy the eggplant on its own for a tasty side dish.
Yields: 4 servings
Ingredients
Eggplants
- 2 medium eggplants
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp harissa spice
- 1 tsp ground cinnamon
Chickpeas
- 1 can of chickpeas
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp harissa spice
- 1 tsp ground cinnamon
Dressing
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- ¼ tsp of both nutmeg and ground cumin
- 1 tsp of both cinnamon and harissa
Salad
- Handful of dried apricots
- 1 small red onion
- 10 plum tomatoes
- 2 handfuls of arugula
- 1 small bunch fresh parsley
Directions
- Preheat the oven to medium heat, heat up grill.
- Slice eggplants into thick disks and cover all with salt, olive oil, harissa spice and ground cinnamon. Bake in the oven for 15 minutes to soften.
- Prepare chickpeas by coating them in olive oil, garlic powder, harissa spice, ground cinnamon. Bake in the oven for 15 minutes.
- Prepare dressing by mixing olive oil, white wine vinegar, fresh lemon juice, nutmeg, ground cumin, cinnamon and harissa.
- Place arugula, diced red onion and tomatoes in a large bowl.
- BBQ eggplant slices for roughly 5 minutes or until middle is soft, turn occasionally.
- Add chickpeas, BBQ eggplant, apricots and fresh parsley to salad bowl.
- Either add the dressing or keep it to the side for people to add according to their own preference.
Tip: if you’re saving this recipe for later, keep the dressing on the side and add before serving to keep the salad fresh.
Easy chicken fajita foil packets
Keep meals simple with these fun chicken fajita foil packets. This recipe includes instructions for a homemade fajita spice, a great alternative to a high-sodium pre-made spice mix. Simply adjust sodium levels when making your homemade fajita spice and enjoy. You can enjoy this recipe as is or place chicken in soft tortillas for a full meal.
Yields: 3 servings
Ingredients
Fajita seasoning mix
- 1 tsp chili powder, cumin
- ½ tsp of ground coriander, garlic powder, paprika (use additional paprika for chicken if desired)
- ½ tsp Kosher salt, pepper
Chicken foil packets
- 3 6 oz skinless, boneless chicken breasts
- 1 red bell pepper, yellow bell pepper and green pepper, seeded and sliced
- 1 white onion, sliced
- 1 can black beans
- Lime and jalapeño to garnish
Directions
- Prepare grill to medium-high heat.
- Make the fajita seasoning. Mix the chili powder, cumin, garlic powder, ground coriander, paprika, Kosher salt and ground black pepper in a small bowl. Use half of the seasoning on both sides of the chicken breasts.
- In a large bowl, combine vegetables and drained black beans and toss with remaining fajita seasoning.
- Tear aluminum foil into 12-to-14-inch pieces. Place 1/3 of seasoned vegetables in the center of the foil then top with chicken breast. Repeat for remaining two foil packets. Season with additional paprika if desired.
- Fold the long edges of foil together and crimp together. Fold and crimp the short edges of foil towards the center to ensure the chicken is tightly sealed.
- Place the packets vegetable side down on the grill, close lid and cook for 5 minutes. Turn packet so the seam side is on the grill and cook for an additional 20 minutes, or until chicken is cooked through.
- Let packets sit for 5 minutes before serving. Enjoy with lime wedges and jalapeños if desired.
