15 BBQ Summer Dinner Recipes That Taste Like Sunshine

Summer BBQ dinners should be vibrant and flavorful. Start with Grilled Lemon Herb Chicken Skewers and Spicy BBQ Shrimp Tacos for a burst of zest. Add Classic Beef Burgers topped with creamy avocado and Honey Mustard Glazed Salmon for rich taste. Pair these with a Zesty Grilled Vegetable Platter and a Revitalizing Watermelon Feta Salad. For a heartier option, Garlic Butter Grilled Sausage and Peppers deliver satisfaction. Discover more sun-kissed recipes to elevate any summer gathering.

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a light and flavorful dish perfect for summer barbecues, family gatherings, or weeknight dinners. Marinated in a zesty lemon herb mixture, these skewers are ideal for those who enjoy fresh, vibrant flavors without the fuss.

With a preparation time of about 30 minutes (plus marinating time) and a cooking time of 15 minutes, these skewers are an effortless addition to your summer menu.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Skewers (wooden or metal)

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper.
2. Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate (up to 4 hours for best flavor).
3. Preheat a grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken pieces onto the skewers, leaving a bit of space between each piece for even cooking.
5. Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Remove the skewers from the grill, let them rest for a few minutes, and serve warm.

Variations and Tips:

• Vegetable Add-ins: Consider adding bell peppers, cherry tomatoes, or zucchini onto the skewers for a colorful and nutritious option.
• Herb Variations: You can experiment with different herbs like rosemary or basil for a unique flavor profile.
• Serving Suggestions: Serve the skewers with a side of tzatziki sauce or a fresh salad for a complete meal.
• Storage: Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold in a salad.
• Meal Prep Option: These skewers can also be prepared ahead of time and grilled just before serving, making them a convenient option for entertaining.

Spicy BBQ Shrimp Tacos

Spicy BBQ shrimp tacos are a delightful and vibrant dish that brings together the bold flavors of marinated shrimp, zesty slaw, and fresh toppings, all enveloped in warm tortillas. This dish is perfect for summer dinners, backyard cookouts, or casual gatherings with friends and family. It takes about 30 minutes to prepare, making it a quick and satisfying option for seafood lovers who enjoy a bit of a kick in their meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons BBQ sauce
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 8 small corn or flour tortillas
• 1 cup red cabbage, shredded
• 1 cup fresh cilantro leaves
• 1 avocado, sliced
• Lime wedges, for serving
• Additional BBQ sauce, for drizzling

Cooking Steps:

1. Marinate the Shrimp: In a bowl, combine olive oil, BBQ sauce, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add the shrimp and toss to coat evenly. Allow the shrimp to marinate for at least 10-15 minutes.
2. Cook the Shrimp: Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer and cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat.
3. Prepare the Tacos: Warm the tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.
4. Assemble the Tacos: Place a few shrimp on each tortilla. Top with shredded red cabbage, fresh cilantro, and avocado slices.
5. Serve: Drizzle with additional BBQ sauce, squeeze fresh lime juice over the top, and serve immediately with lime wedges on the side.

Variations:

• Substitute shrimp with grilled fish or grilled chicken for a different twist.
• Add diced tomatoes or corn for extra freshness and texture.
• For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the mixed toppings.

Tips:

• Make sure not to overcrowd the grill; cook the shrimp in batches if necessary.
• If you prefer a milder flavor, decrease the amount of chili powder and smoked paprika in the marinade.
• Prepare the slaw ahead of time by mixing the cabbage with a little lime juice and salt for added flavor.

Enjoy your spicy BBQ shrimp tacos fresh off the grill this summer!

Classic Beef Burgers With Avocado

Classic beef burgers with avocado are a delicious and hearty dish perfect for summer barbecues, family gatherings, or casual weeknight dinners. This recipe brings together the rich flavors of juicy grilled beef patties with creamy avocado slices for a satisfying meal that can be enjoyed by anyone, from burger connoisseurs to those looking for a quick and tasty fare.

Preparation takes about 15 minutes, with an additional grilling time of about 10-15 minutes, making it an easy option for a delightful summer dinner.

Ingredients:

• 1 lb ground beef (80/20 blend recommended)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 4 hamburger buns
• 1 ripe avocado, sliced
• 4 slices of cheese (optional)
• Lettuce leaves
• Tomato slices
• Condiments of choice (ketchup, mustard, mayo)

Cooking Steps:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine the ground beef, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
3. Divide the beef mixture into four equal portions and shape them into patties, making a slight indentation in the center of each patty to avoid puffing during cooking.
4. Place the patties on the preheated grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. If using cheese, place a slice on each patty during the last minute of grilling and close the lid to melt.
5. Toast the hamburger buns on the grill for about 1-2 minutes until golden and crisp.
6. Assemble your burgers: Place a lettuce leaf on the bottom bun, followed by the grilled patty (with melted cheese, if using), avocado slices, tomato, and your favorite condiments. Top with the other half of the bun and serve.

Variations & Tips:

• For a twist, mix in chopped fresh herbs like parsley or cilantro into the beef mixture.
• Use turkey or chicken instead of beef for a leaner option.
• Serve with sweet potato fries or a fresh salad for a complete meal.
• If you prefer a smoky flavor, consider adding smoked paprika or using a wood chip smoker.
• Customize toppings with pickles, red onion, or jalapeños for an extra kick.

Honey Mustard Glazed Salmon

Honey Mustard Glazed Salmon is a delightful summer dish that combines the rich flavors of tender salmon with a sweet and tangy honey mustard glaze.

This recipe is perfect for outdoor barbecues, casual family dinners, or even a special gathering with friends. With a preparation time of just 15 minutes and a cooking time of about 10 minutes, it’s a quick yet impressive meal that will satisfy seafood lovers and those new to it alike.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, lemon juice, salt, and pepper until well combined.
2. Preheat your grill to medium-high heat. If using a grill pan on the stovetop, heat it over medium-high heat.
3. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
4. Brush the honey mustard glaze evenly over each salmon fillet, reserving some for basting while cooking.
5. Place the salmon skin-side down on the hot grill. Cook for about 3-4 minutes before flipping.
6. Gently flip the salmon and brush the top with any remaining glaze. Cook for an additional 3-4 minutes, or until the salmon flakes easily with a fork and has nice grill marks.
7. Remove from the grill and let rest for a minute. Garnish with fresh parsley and serve with lemon wedges.

Variations and Tips:

• Herb Infusion: Add fresh herbs like dill or thyme to the glaze for an extra flavor boost.
• Spice it Up: If you like a bit of heat, incorporate a pinch of red pepper flakes or a dash of hot sauce into the glaze.
• Honey Alternatives: For a different flavor profile, try using maple syrup instead of honey.
• Cooking Method: If grilling isn’t an option, you can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes or until cooked through.
• Serving Suggestions: Pair the grilled salmon with fresh summer salads, grilled vegetables, or even a light citrus quinoa for a complete meal.

Zesty Grilled Vegetable Platter

The Zesty Grilled Vegetable Platter is a vibrant and flavorful dish perfect for summer barbecues, vegetarian gatherings, or for anyone looking to add a healthy side to their meals.

This recipe showcases a variety of colorful vegetables that are marinated and then grilled to perfection, giving them a smoky flavor. The preparation time is minimal, requiring about 15 minutes of prep and 15 minutes of cooking, making it an ideal choice for quick and easy summer dinners.

Ingredients:

• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 8 oz baby portobello mushrooms, cleaned and left whole
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Cooking Steps:

1. In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Whisk until well combined.
2. Add all the vegetables (zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes) to the bowl. Toss to coat them evenly in the marinade. Let them marinate for about 10 minutes.
3. Preheat the grill to medium-high heat.
4. Once the grill is hot, place the marinated vegetables on the grill grates. You can use a grill basket for smaller pieces, or you can place larger vegetables directly on the grill.
5. Grill the vegetables for about 5-7 minutes per side, or until they are tender and have nice grill marks. Flip them halfway through for even cooking.
6. Remove from the grill and let cool slightly. Garnish with fresh basil leaves before serving.

Variations and Tips:

• Feel free to mix and match any seasonal vegetables, such as asparagus, eggplant, or corn.
• For a spicy kick, add some red pepper flakes to the marinade.
• If you don’t have a grill, you can roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes, tossing them halfway through.
• This dish pairs beautifully with grilled meats or as a topping for salads and grains.
• Leftovers can be stored in an airtight container in the refrigerator and enjoyed for up to 3 days.

Pineapple and Cilantro Salsa

Pineapple and Cilantro Salsa is a revitalizing and vibrant dish that combines the sweetness of ripe pineapple with the bright flavors of fresh cilantro and zesty lime.

This salsa is perfect for summer BBQs, and it pairs beautifully with grilled meats, fish tacos, or as a topping for tortilla chips. With a preparation time of just 15 minutes, it’s an easy way to elevate any meal or bring a tropical flair to your dining table.

Ingredients:

• 2 cups fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 lime, juiced
• Salt, to taste

Cooking Steps:

1. In a medium bowl, combine the diced pineapple, finely chopped red onion, and minced jalapeño pepper (if using).
2. Add the chopped cilantro and lime juice to the mixture.
3. Gently toss all the ingredients together until well combined.
4. Season with salt to taste. Adjust the lime juice and salt according to your preference.
5. Let the salsa sit for about 10 minutes to allow the flavors to meld before serving.

Variations and Tips:

• For a more tropical vibe, consider adding diced red bell pepper or cucumber to the salsa.
• If you prefer a spicier salsa, keep the seeds of the jalapeño or add a pinch of cayenne pepper.
• Serve this salsa over grilled chicken or fish for a delightful summer meal.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; the flavors develop even further as it sits.
• For a unique twist, try adding diced mango or avocado for additional texture and flavor.

Smoky Pulled Pork Sliders

Smoky Pulled Pork Sliders are a mouthwatering summer staple, perfect for backyard BBQ gatherings, casual family dinners, or game-day celebrations.

This delectable dish features tender, slow-cooked pulled pork infused with a smoky flavor, served in soft buns and topped with your favorite barbecue sauce. The preparation time is approximately 15 minutes, followed by several hours of slow cooking, making it an ideal choice for someone who loves to prepare a delicious meal without spending all day in the kitchen.

Ingredients:

• 3-4 pounds pork shoulder (also known as pork butt)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 cup BBQ sauce (your choice)
• 12 slider buns
• Coleslaw (optional, for topping)
• Pickles (optional, for garnish)

Cooking Steps:

1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, cumin, black pepper, salt, and cayenne pepper until well combined. This will be your dry rub.
2. Rub the spice mixture generously all over the pork shoulder, making sure to coat it evenly.
3. Place the seasoned pork shoulder in a slow cooker. Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreddable with a fork.
4. Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Then, shred the meat using two forks, discarding any large pieces of fat.
5. Return the shredded pork to the slow cooker and mix in the BBQ sauce. Let it heat through for another 15-20 minutes.
6. Serve the pulled pork on slider buns, topped with coleslaw and pickles if desired.

Variations and Tips:

• For a different flavor, try adding beverages like apple cider vinegar or beer to the slow cooker along with the pork for additional moisture and depth.
• If you prefer a smoky flavor from the grill, consider preparing the pork on a smoker or grilling it with indirect heat for a few hours.
• Serve with a variety of toppings such as sliced jalapeños, crispy onions, or cheese for customization.
• To make the preparation easier, you can prep the dry rub and season the pork shoulder a day in advance, allowing it to marinate overnight.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days, ideal for meal prep or sandwiches.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a fresh and vibrant dish that highlights the flavors of the Mediterranean using wholesome ingredients. This salad is perfect for summer BBQs, potlucks, or as a light lunch, and is suitable for vegetarians and vegans alike. Preparation time is approximately 15 minutes, making it a quick and easy option for any occasion.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad mixture and toss gently to combine all ingredients and coat evenly.
4. Taste and adjust seasoning if necessary, then let the salad sit for about 5-10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature with lemon wedges on the side for an extra zesty kick.

Variations and Tips:

• Feel free to add other vegetables like bell peppers, avocado, or spinach for additional flavor and nutrition.
• For a protein boost, consider adding grilled chicken, shrimp, or quinoa.
• If you don’t have red wine vinegar, apple cider vinegar or lemon juice can be used as substitutes.
• This salad can be prepared a few hours in advance. Just keep it covered in the refrigerator until ready to serve. The flavors only get better as it sits!

BBQ Chicken Pizza With Fresh Basil

BBQ Chicken Pizza with Fresh Basil is a delicious, flavor-packed dish that combines the smoky sweetness of barbecue sauce with tender chicken and the freshness of basil.

This pizza is an ideal choice for a summer dinner, whether you’re hosting a casual backyard gathering or simply craving a creative twist on traditional pizza. With a preparation time of approximately 30 minutes and a cook time of around 15 minutes, you can whip this up quickly, making it perfect for busy weeknights or weekend barbecues.

Ingredients:

• 1 pre-made pizza crust (store-bought or homemade)
• 1 cup cooked chicken, shredded
• 1/2 cup BBQ sauce (your favorite brand)
• 1 cup shredded mozzarella cheese
• 1/2 red onion, thinly sliced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh basil leaves, torn or whole
• Olive oil, for brushing
• Salt and pepper, to taste

Cooking Steps:

1. Preheat your grill or oven to 475°F (245°C).
2. In a medium bowl, toss the shredded chicken with BBQ sauce until fully coated.
3. Place the pre-made pizza crust on a pizza stone or baking sheet. If using a grill, make sure it’s suitable for pizza.
4. Brush the crust lightly with olive oil to achieve a golden, crispy outer layer.
5. Spread the BBQ chicken evenly over the crust, leaving a small border for the crust.
6. Sprinkle the shredded mozzarella cheese over the chicken, followed by the sliced red onion and corn kernels.
7. Season with salt and pepper to taste.
8. If using an oven, bake for 12-15 minutes until the cheese is melted and bubbly. If grilling, close the lid and cook for about 10-12 minutes, monitoring closely to prevent burning.
9. Once cooked, remove the pizza from heat and add the fresh basil leaves on top.
10. Slice and serve hot!

Variations and Tips:

• For a spicy kick, add sliced jalapeños or a drizzle of hot sauce before or after baking.
• Customize the toppings by adding other favorite ingredients such as bell peppers, mushrooms, or bacon.
• If you prefer a thicker crust, use a thicker pizza dough or adjust the cooking time accordingly until it reaches your desired doneness.
• Swap out the BBQ sauce for a different base, like a pesto or ranch dressing, to give the pizza a new flavor profile.

Grilled Corn on the Cob With Lime Butter

Grilled Corn on the Cob with Lime Butter is a delicious and revitalizing side dish that’s perfect for summer barbecues, family gatherings, or even a casual weeknight dinner.

The natural sweetness of the corn pairs beautifully with the zesty lime butter, making it an enjoyable treat for everyone, from kids to adults. This easy recipe takes about 15 minutes to prepare and grill, guaranteeing you spend more time enjoying your meal and less time in the kitchen.

Ingredients:

• 4 ears of fresh corn on the cob
• 1/2 cup unsalted butter, softened
• Zest of 1 lime
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Optional: chopped fresh cilantro or parsley for garnish

Cooking Steps:

1. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F).
2. Prepare the Corn: Husk the corn, removing all the silk and loose leaves. Rinse the ears under cool water to remove any remaining silk and dirt.
3. Make the Lime Butter: In a small bowl, combine the softened butter, lime zest, lime juice, salt, and pepper. Mix well until all ingredients are thoroughly combined.
4. Grill the Corn: Place the corn on the grill, turning every 2-3 minutes to guarantee even cooking. Grill for about 10-12 minutes, until the corn is tender and slightly charred.
5. Spread the Lime Butter: Once the corn is cooked, remove it from the grill and immediately brush it with the prepared lime butter while it’s still hot. Alternatively, you can serve the lime butter on the side for dipping.
6. Garnish and Serve: If desired, sprinkle chopped fresh cilantro or parsley over the corn for added flavor and color. Serve warm.

Tips & Variations:

• Add Spice: For a kick, add a pinch of cayenne pepper or chili powder to the lime butter.
• Cheesy Twist: After buttering the corn, sprinkle it with crumbled feta or cotija cheese for a savory touch.
• Foil Method: If you’re short on time, you can wrap the husked corn in aluminum foil with the lime butter and grill for 10-15 minutes.
• Grilling Time: Adjust grilling time based on the size and freshness of the corn; fresher corn may cook faster.
• Storage: Leftover grilled corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the microwave.

Sweet and Tangy BBQ Ribs

Sweet and Tangy BBQ Ribs are the perfect summer dish for backyard barbecues, family gatherings, or casual dinners with friends. This delectable main course features tender, slow-cooked pork ribs coated in a homemade sweet and tangy BBQ sauce that will have your guests coming back for seconds.

With a total preparation and cooking time of about 4 hours, this dish is ideal for those who want to impress without spending all day in the kitchen.

Ingredients:

• 2 racks of baby back ribs
• Salt and pepper to taste
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)

Cooking Steps:

1. Preheat your oven to 300°F (150°C).

2. Remove the thin membrane from the back of the ribs to help the flavors penetrate.

3. Season the ribs generously with salt and pepper, coating both sides.

4. Place the ribs on a baking sheet lined with aluminum foil for easy cleanup. Cover the ribs with another piece of aluminum foil, sealing the edges.

5. Cook the ribs in the preheated oven for 2.5 to 3 hours, or until they are tender and the meat starts to pull away from the bones.

6. While the ribs are cooking, prepare the BBQ sauce. In a saucepan over medium heat, combine the apple cider vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir until well combined and bring to a simmer.

Reduce the heat and let it cook for about 15 minutes until it thickens slightly.

7. Once the ribs are cooked, remove them from the oven and brush them generously with the BBQ sauce.

8. Preheat your grill to medium-high heat. Place the ribs on the grill, bone side down, and cook for about 10-15 minutes, turning occasionally and basting with more BBQ sauce, until caramelized and a bit charred.

9. Remove the ribs from the grill, let them rest for a few minutes, then slice and serve with extra BBQ sauce on the side.

Variations and Tips:

• For a smoky flavor without a grill, finish the ribs under a broiler for a few minutes instead of grilling.
• Experiment with different spices or add a splash of bourbon to the BBQ sauce for a unique twist.
• Serve with classic sides like coleslaw, cornbread, or baked beans for a complete BBQ meal.
• Ribs can also be prepared in an Instant Pot for a quicker alternative—cook at high pressure for 30 minutes, followed by a natural release.

Finish by grilling or broiling to achieve the desired caramelization.

Refreshing Watermelon Feta Salad

The Invigorating Watermelon Feta Salad is a vibrant and delightful dish that’s perfect for summer barbecues, picnics, or any outdoor gathering. Combining the sweet juiciness of ripe watermelon with the creamy saltiness of feta cheese, this light salad is not only invigorating but also a great palate cleanser between savory BBQ dishes.

With a preparation time of just 15 minutes, it’s ideal for those who want to spend less time in the kitchen and more time enjoying the beautiful weather.

Ingredients:

• 4 cups of seedless watermelon, cubed
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh mint leaves, roughly chopped
• 1/4 cup of red onion, thinly sliced (optional)
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon of olive oil (optional)
• Arugula or mixed greens for serving (optional)

Cooking Steps:

1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and red onion if using.
2. Drizzle the lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste. If you prefer a richer flavor, drizzle olive oil over the top and toss again.
4. Serve the salad on a bed of arugula or mixed greens for an extra touch of invigorating flavor and color.
5. Garnish with additional mint leaves, if desired.

Variations and Tips:

• For a spicy kick, add a pinch of crushed red pepper flakes or diced jalapeño.
• Substitute feta with goat cheese for a creamier texture.
• You can include chopped cucumbers for added crunch and invigorating flavor.
• To enhance the flavor, let the salad rest for about 10 minutes before serving to allow the ingredients to meld.
• This salad is best served fresh, but you can prepare the ingredients ahead of time and combine just before serving to preserve the watermelon’s texture.

Garlic Butter Grilled Sausage and Peppers

Garlic Butter Grilled Sausage and Peppers is a mouthwatering summer dish that brings together the savory flavors of grilled sausages and fresh bell peppers, enhanced with aromatic garlic butter. This recipe is perfect for outdoor barbecues, family gatherings, or a quick weeknight dinner, taking about 30 minutes to prepare and cook.

With a combination of juicy sausages, colorful peppers, and a delightful garlic-infused butter, this dish is sure to please both adults and kids alike, making it a versatile favorite.

Ingredients:

• 1 pound of Italian sausage (sweet or spicy, based on preference)
• 2 tablespoons of unsalted butter
• 4 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Buns (optional, for serving)

Cooking Steps:

1. Preheat the Grill: Heat your grill to medium-high (about 400°F or 200°C).
2. Prepare the Garlic Butter: In a small saucepan or microwave-safe bowl, melt the butter over low heat. Add the minced garlic and stir until fragrant (about 1-2 minutes), then set aside.
3. Grill the Sausages: Place the sausages on the grill and cook for about 10-12 minutes, turning occasionally until browned and cooked through (internal temperature should reach 160°F or 70°C).
4. Cook the Veggies: While the sausages are grilling, toss the sliced bell peppers and onions in a bowl with a little olive oil, salt, and pepper. Grill the vegetables in a grill basket or wrap them in aluminum foil to create a pouch. Cook for about 8-10 minutes, stirring occasionally, until they are tender and slightly charred.
5. Combine: Once the sausages are cooked, brush them with the garlic butter, then nestle them alongside the grilled peppers and onions on the grill for an additional 1-2 minutes to meld flavors.
6. Serve: Remove everything from the grill. Serve the sausage on buns, topped with the grilled peppers and onions, and drizzle with any remaining garlic butter. Garnish with fresh parsley.

Variations and Tips:

• Sausage Options: Feel free to use chicken or turkey sausages for a lighter option or mix up the flavors with different types such as bratwurst or chorizo.
• Pepper Varieties: Swap out or add other vegetables like zucchini, mushrooms, or asparagus for added variety.
• Spice it Up: For a spicier kick, consider adding crushed red pepper flakes to the garlic butter or using spicy sausage.
• Make Ahead: You can prepare the garlic butter in advance and store it in the fridge for up to a week, and you can also pre-slice your vegetables to save time.
• Serve Cold: Leftovers can be stored in the refrigerator and served cold in salads or wraps the next day!

Herb-Infused Quinoa Salad

Herb-Infused Quinoa Salad is a revitalizing and nutritious dish that is perfect for summer BBQs or as a light meal for health-conscious individuals. Packed with fresh herbs and vibrant vegetables, this salad is not only a feast for the eyes but also a great source of protein from the quinoa. The preparation time is approximately 20 minutes, making it perfect for those who want a quick and delightful side dish that complements grilled meats or can be enjoyed on its own.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1 cup parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. Once cooked, remove the quinoa from heat and let it sit for 5 minutes, still covered. Fluff with a fork and allow it to cool to room temperature.
3. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, parsley, and mint.
4. Add the cooled quinoa to the bowl and mix gently to combine.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to coat.
6. If using, sprinkle the crumbled feta cheese on top just before serving.

Variations and Tips

• For added crunch, consider tossing in some toasted nuts or seeds, such as almonds or sunflower seeds.
• Substitute the parsley and mint with other fresh herbs like basil or cilantro based on your preference.
• If you’re looking for extra protein, add cooked chickpeas or grilled chicken to make it more substantial.
• The salad can be made a few hours in advance; just wait to add the dressing until you are ready to serve to keep the ingredients fresh.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

S’mores Brownies for Dessert

S’mores Brownies are a decadent dessert that combines the classic flavors of a campfire treat with the rich indulgence of brownies. They are perfect for summer BBQs, family gatherings, or casual get-togethers, pleasing both kids and adults alike.

With a preparation time of around 20 minutes and a baking time of 30 minutes, these brownies are easy to whip up and will leave your guests craving more.

Ingredients:

• 1 box of brownie mix (plus ingredients required for preparation, usually water, oil, and eggs)
• 1 cup of graham cracker crumbs
• 1 cup of mini marshmallows
• 1 cup of milk chocolate chips
• 1/2 cup of crushed graham crackers (for topping)
• 1/2 cup of chocolate sauce (for drizzling)

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Prepare the brownie mix according to package instructions and pour half of the batter into the prepared pan.
3. Sprinkle the graham cracker crumbs evenly over the brownie batter.
4. Sprinkle the mini marshmallows and chocolate chips on top of the graham cracker layer.
5. Pour the remaining brownie batter over the marshmallows and chocolate chips, spreading it evenly.
6. Sprinkle the crushed graham crackers on top of the last layer of batter.
7. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out mostly clean.
8. Remove from the oven and let cool for about 10 minutes before drizzling chocolate sauce over the top.
9. Allow to cool completely before slicing into squares and serving.

Variations and Tips:

• For an added crunch, mix in some chopped nuts like walnuts or pecans to the brownie mix.
• You can use dark chocolate chips or even white chocolate chips instead of milk chocolate for varied flavors.
• For an extra gooey texture, underbake the brownies slightly, keeping them soft in the center.
• To elevate the dessert, serve warm with a scoop of vanilla ice cream on top.
• For a fun twist, add a layer of caramel sauce along with the chocolate sauce for depth of flavor.

Enjoy these rich, gooey S’mores Brownies as the perfect end to your summer BBQ feast!