bbq and grilling

Vegan BBQ? Oh yes! The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique.

Shawarma Spiced Grilled Vegetables

cumin

paprika

allspice

turmeric

cardamom

carrots,

red peppers,

red onion,

zucchini

eggplant,

Extra virgin olive oil,

Kosher salt

black pepper

garlic cloves, grated on a microplane

lemon

Extra virgin olive oil

tomatoes,

garlic cloves, sliced in half

Kosher or sea salt

Place the chicken and teriyaki or favorite marinade in a ziplock bag in the fridge for 3-4 hours.   Preheat grill to high.   Grease the grill. Place the chicken

Grilled Chicken Thighs (Pargiyot)

boneless, skinless, chicken thighs

teriyaki sauce

<p>Beef tenderloin made even more delicious with a whiskey-infused peach sauce. And it&#039;s ready in less than 30 minutes!</p>

Beef Tenderloin Steaks with Peach Whiskey Sauce

unsalted butter

½ large peachpeeled and chopped

shallot

dark brown sugar

cider vinegar

whiskey

Worcestershire sauce

½ teaspoon Maggi® Granulated Beef Flavor Bouillon

beef

Melt butter in large saucepan over medium heat. Add peach; cookstirring frequentlyfor 2 minutes. Add shallot; cookstirring frequentlyfor 2 minutes. Add sugarvinegarwhiskeyWorcestershire saucebouillon and pepper; cook for 6 minutes or until thickened.

Puree with immersion blender or regular blenderleaving mixture a little chunky. Keep warm.

Preheat grill. Season steaks with salt and pepper. Grillturning halfway through cooking timefor 6 to 8 minutes or until desired degree of doneness.

Let stand for 5 minutes. Serve with Peach Whiskey Sauce.

Grilling has never been so simple, or so delicious.Get this grilled rainbow trout recipe at Chatelaine.com

Sweet and spicy grilled rainbow trout

orange marmalade

white-wine vinegar

tbsp sriracha hot sauce

rainbow trout fillets, about 200 g each

mint

Step 1

COMBINE marmalade with vinegar, 2 tbsp oil, sriracha and 1/4 tsp salt in a Mason jar. Shake until combined.

Step 2

PREHEAT barbecue to medium. Brush trout with remaining 1 tbsp oil, then sprinkle with remaining 1/4 tsp salt. Season with fresh pepper. Oil grill. Barbecue fish, skin-side down, lid closed, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, about 8 min. Slide a thin spatula between skin and flesh, then lift trout off skin and onto a platter. Drizzle with vinaigrette and sprinkle with mint just before serving.

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Top Tags

Shawarma Spiced Grilled Vegetables

Grilled Chicken Thighs (Pargiyot)

Beef Tenderloin Steaks with Peach W...

Sweet and spicy grilled rainbow tro...

Top 4 bbq and grilling recipes from across the web

The most viewed bbq and grilling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shawarma Spiced Grilled Vegetables

Grilled Chicken Thighs (Pargiyot)

Beef Tenderloin Steaks with Peach W...

Sweet and spicy grilled rainbow tro...

The most viewed bbq and grilling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine