A grill day can start with burgers and still leave room for sides or something sweet. Pick a recipe that matches the food you already want on the table, from skewers to seafood to vegetables. It gives you a useful way to fill out cookouts, backyard dinners, and summer plates.
Lamb Kebabs
Fresh mint, cumin, garlic, and onion season the ground meat in Lamb Kebabs, while a paprika-spiced Greek yogurt sauce cools each bite. The kebabs cook in 10 minutes and serve six, giving you a substantial main without a long wait at the grill. Slide them into flatbreads with lettuce, cherry tomatoes, and red onion for an easy cookout plate guests can assemble themselves.
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Veggie Burger
Built from lentils, black beans, mushrooms, oats, breadcrumbs, onion, and parsley, Veggie Burger patties bring plenty of texture to the cookout menu. Four burgers are ready in about 35 minutes, and the patties can be shaped before guests arrive. Serve them in buns with lettuce, tomato, pickles, or your usual burger toppings so everyone can build a plate alongside the grilled sides.
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Greek Chicken Kabobs
A Greek yogurt marinade with garlic, lemon, red wine vinegar, oregano, and paprika keeps Greek Chicken Kabobs well seasoned before they reach the grill. Two pounds of chicken breast make six servings in about 25 minutes. Finish the skewers with feta and parsley, then add tzatziki on the side for a main dish that pairs easily with grilled vegetables, corn, or a cold pasta salad.
Get the Recipe: Greek Chicken Kabobs
Grilled Cheese Burritos
Wrapped around seasoned ground beef, Mexican rice, Monterey Jack, sour cream, lettuce, and cilantro, Grilled Cheese Burritos turn crisp on a hot grill pan in about 35 minutes. The recipe makes six generous burritos, so it works well when several people want a full handheld meal. Keep each one wrapped in foil for serving, then set out salsa or guacamole for dipping at a relaxed backyard lunch.
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Charred Grilled Peppers
Blistered skins and tender centers give Charred Grilled Peppers a smoky edge with only bell peppers, olive oil, salt, pepper, and optional oregano or garlic. The four-serving side takes about 15 minutes from start to finish. Slice the peppers for burgers, tuck them into sandwiches, or serve them at room temperature, which makes them especially practical when other food is still coming off the grill.
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Grilled Zucchini
Thin grill marks and a quick garlic-herb coating give Grilled Zucchini plenty of character without slowing down the rest of dinner. Three zucchini, olive oil, garlic, Italian seasoning, salt, and pepper make four servings in just 10 minutes. Serve the slices beside steak, chicken, or burgers, or chop leftovers into pasta salad when you need a fast vegetable that works across several backyard dishes.
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Grilled Shrimp
Threaded onto skewers and brushed with lemon, garlic, butter, and fresh herbs, Grilled Shrimp cooks quickly while staying easy to serve. One pound of shrimp makes four portions in 20 minutes, which suits a smaller cookout or a seafood option beside burgers and chicken. Serve the skewers whole, or slide the shrimp into tacos, pasta, or salad when you want the main ingredient to stretch further.
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Grilled Veggie Kabobs
Bright chunks of zucchini, red onion, mushrooms, bell pepper, and eggplant make Grilled Veggie Kabobs an easy way to add color across the cookout table. A lemon, Dijon, herb, garlic, and red wine vinegar dressing coats the vegetables before grilling. The recipe serves four in 40 minutes and works as an appetizer, side, or lighter plate beside burgers and grilled chicken.
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Chipotle Grilled Chicken
Smoky chipotle in adobo, lime, garlic, and onion powder coat boneless chicken thighs in Chipotle Grilled Chicken. The recipe serves four and is finished in about 25 minutes, giving you a bold main that does not occupy the grill for long. Slice the chicken for tacos, pile it over rice, or serve whole pieces with corn and grilled vegetables for a flexible cookout spread.
Get the Recipe: Chipotle Grilled Chicken
Grilled Eggplant
Brushed with olive oil, garlic, and Italian seasoning, Grilled Eggplant develops tender centers and browned grill marks in 25 minutes. Two eggplants make four servings, enough for a vegetable side without taking over the menu. Arrange the slices on a platter with chopped parsley, or layer them into sandwiches and wraps when the cookout needs something beyond the usual corn and potatoes.
Get the Recipe: Grilled Eggplant
Whole Baked BBQ Chicken
A whole five-pound bird gets butter, smoked paprika, chili powder, garlic, and barbecue sauce in Whole Baked BBQ Chicken. It serves five and takes about two hours and 10 minutes, including resting time, so this is the recipe to start well before the backyard meal begins. Because it cooks in the oven, it also leaves the outdoor grill open for vegetables, skewers, and quick sides.
Get the Recipe: Whole Baked BBQ Chicken
Grilled Corn on the Cob
Sweet kernels pick up char before Grilled Corn on the Cob is brushed with melted butter and TajÃn, then finished with lime, cilantro, and Cotija cheese. Four servings take about 25 minutes, so the corn can cook while the main dishes rest. Bring it straight to the table on a large platter and let guests add more lime or seasoning to suit their plates.
Get the Recipe: Grilled Corn on the Cob
Copycat Smash Burger
Pressed onto a very hot cast-iron surface, Copycat Smash Burger develops browned edges around seasoned beef, Cheddar, brioche buns, lettuce, tomato, spicy mayo, and pickles. Four burgers take about 25 minutes once the ingredients are organized. Set up the toppings in bowls and cook the patties in batches, making this a straightforward centerpiece for a casual cookout or backyard dinner.
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Juicy Grilled Hot Dogs
Classic cookout food stays simple with Juicy Grilled Hot Dogs, which pairs six hot dogs and buns with ketchup, mustard, and fried onions. The recipe serves six in 16 minutes, leaving room to focus on sides and toppings rather than complicated prep. Grill the hot dogs until evenly browned, then let everyone dress their own bun for an easy backyard meal that works for mixed appetites.
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Grilled Peaches
Warm brown sugar, cinnamon, butter, lemon, and optional rum turn Grilled Peaches into an 11-minute dessert with soft fruit and lightly charred edges. The recipe serves six and needs only a few minutes over the heat, so it can follow dinner without a long second round of cooking. Spoon the sauce over the peaches and add ice cream when you want a simple backyard dessert served warm.
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Charred Grilled Asparagus
Thick asparagus spears need only olive oil, salt, pepper, and lemon in Charred Grilled Asparagus. Four servings are ready in about 10 minutes, so this side can share the grill with meat or seafood without creating a timing problem. Finish the platter with lemon wedges and serve immediately, or save any extras for salads, grain bowls, and wraps the next day.
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Grilled Thai Chicken Skewers
Ginger, garlic, lemongrass, red curry paste, lime, sesame oil, and fish sauce season the chicken in Grilled Thai Chicken Skewers. A creamy peanut sauce with soy sauce, chili paste, honey, and lime adds another layer at serving time. The recipe serves four in about one hour and five minutes, including prep, making it a strong main when you want something more distinctive than standard barbecue chicken.
Get the Recipe: Grilled Thai Chicken Skewers
Grilled Halloumi Skewers with Chimichurri
Golden halloumi, bell pepper, and zucchini make Grilled Halloumi Skewers with Chimichurri one of the most colorful choices for the grill. Lemon seasons the skewers, while parsley, cilantro, garlic, oregano, red wine vinegar, and red pepper flakes form the sauce. Four servings are ready in 25 minutes, and the chimichurri can be mixed ahead for easier cookout timing. Serve them as a main dish or shareable platter.
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Fresh Pasta Salad with Grilled Veggies
Cavatappi, zucchini, bell pepper, red onion, tomatoes, olives, and balsamic vinaigrette fill Fresh Pasta Salad with Grilled Veggies with vegetables and pasta in every scoop. The four-serving recipe takes 40 minutes and can be prepared before the rest of the food is ready. Serve it chilled or at room temperature beside burgers and skewers, but note that the recipe card chars the vegetables under the broiler rather than on an outdoor grill.
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Grilled Steak Pinwheels
Rolled around Emmental cheese and fresh spinach, Grilled Steak Pinwheels turn butterflied flank steak into neat spiral portions with a short cook time. The recipe serves four in 35 minutes and needs only olive oil, salt, and pepper beyond the main filling. Prep the roll ahead, slice it before grilling, and serve the pinwheels with asparagus or pasta salad for a backyard dinner that looks especially polished.
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Charred Mexican Street Corn
Creamy sauce, Cotija, cilantro, TajÃn, and lime cover Charred Mexican Street Corn after the cobs are boiled and finished over high heat. The recipe serves six in 30 minutes, with eight ears of corn for a generous cookout side. Arrange the cobs on a platter with extra lime wedges and napkins, since this is the kind of backyard dish that is easiest to eat by hand.
Get the Recipe: Charred Mexican Street Corn
Grilled Lobster Tail
Split lobster tails meet garlic, lemon, smoked paprika, parsley, basil, and melted butter in Grilled Lobster Tail. Two servings are ready in 20 minutes, making this a compact choice for a smaller backyard dinner or a special addition to a larger cookout. Serve with lemon wedges and grilled asparagus, and keep the rest of the menu simple so the lobster stays at the center of the plate.
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Garlic Butter Steak and Potatoes Foil Packet
Sealed in foil with melted butter and Italian seasoning, Garlic Butter Steak and Potatoes Foil Packet cooks sirloin, baby potatoes, and pearl onions together in 45 minutes. Each packet holds a complete serving, which keeps plating and cleanup simple during a cookout. The recipe makes four portions and can go on the grill or in the oven, making it useful when grill space is limited.
Get the Recipe: Garlic Butter Steak and Potatoes Foil Packet