grill barbecue

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

Grilled Fish Tacos

garlic cloves, finely chopped

orange juice

oregano (preferably Mexican)

white onion, divided

cilantro, divided

extra-virgin olive oil,

lime juice, divided

lb. tilapia, striped bass,

Kosher salt, freshly ground pepper

mayonnaise

Tbsp. milk

corn tortillas

avocados, peeled, pitted, sliced

½ small head of cabbage, cored, thinly sliced

Salsa Verde

Lime wedges (for serving)

Bon Appétit

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of onion mixture over bottom of 11x7x2" glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

white and/or black sesame seeds

chives

Aleppo-style pepper

lemon zest

Kosher salt

⅓ cup (packed) light brown sugar

mirin (sweet Japanese rice wine)

soy sauce

rice vinegar

chicken thighs

Vegetable oil (for grill)

Eight 8–12-inch-long metal skewers

Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer ¼ cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.

Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

garlic clove, grated

lemon juice

plain Greek yogurt

cumin seeds

Sichuan peppercorns black peppercorns

caraway seeds

red pepper flakes

sugar

lamb shoulder,

Kosher salt, freshly cracked pepper

lemon zest (for serving)

Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.

Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

Do Ahead: Spice blend can be made 1 month ahead. Store airtight at room temperature.

This Asian take on chicken skewers—with a spicy, sticky glaze of sambal oelek and fish sauce—makes for a very convincing comeback.

Sambal Chicken Skewers

(packed) light brown sugar

chili paste (such as sambal oelek)

fish sauce (such as nam pla

Sriracha

ginger

chicken

bamboo skewers

Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.

Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.

Grilled Chicken Skewers

garlic

vegetable oil

tomato paste

Tbsp. coriander

Tbsp. vegetable oil,

1¼ lb. skinless, boneless chicken thighs

pitas, warmed

Five 8"–12"-long metal skewers

Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.

Do Ahead: Toum can be made 2 days ahead. Cover and chill.

Mix lemon juice, tomato paste, coriander, ¼ cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.

Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.

Serve chicken on top of pitas, with pickles and reserved toum alongside.

*Note: Raw egg is not recommended for the elderly, pregnant women, children under four, and people with weakened immune systems.

Shrimp and Green Onion Pancakes

eggs

water

coarse kosher salt

gochu garu (Korean red pepper powder)* cayenne pepper

black pepper

all purpose flour

shrimp,

medium onion, halved, very thinly sliced

onions

peeled,

Asian sesame oil

gochu garu (Korean red pepper cayenne pepper

vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Grilled Chicken Wings with Shishito Peppers and Herbs

shallot,

lime juice

sesame oil

honey

chicken wings,

shishito peppers

jalapeño

herbs

Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.

Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.

Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.

Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.

Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.

Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with ¼ cup vinaigrette (an unbeatable basic dressing; use leftovers on a rice bowl or in a crunchy carrot salad).

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze Recipe

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

olive oil

garlic cloves, pressed

thyme

smoked paprika

Sherry wine vinegar

salt

red pepper

shrimp

andouille

cherry tomatoes

onion

Nonstick vegetable oil spray

skewers

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

Grilled Clam Toasts with Lemon and Green Olives

lemon

littleneck clams

garlic clove, finely chopped

parsley

olive oil,

bread,

Green Olive Tapenade

Parmesan, coarsely grated (about ⅓ cup)

Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.

Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.

Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and ¼ cup oil; season with salt and black pepper.

Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.

Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Grilled Vegetable Salad with Raw Green Mole

raw pumpkin seeds (pepitas)

sesame seeds

pitted,

tomatillos, husks removed, rinsed, quartered

spring onion, bulb only, chopped

½ jalapeño, seeded if desired, chopped

garlic cloves, finely grated

romaine lettuce

kale

mint leaves

parsley leaves

tarragon leaves

squash

Japanese eggplant, quartered lengthwise

spring onions

romaine heart, quartered lengthwise

torn herbs

Lemon wedges (for serving)

Preheat oven to 350°. Toss pumpkin seeds, sesame seeds, and oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until pumpkin seeds are puffed and both seeds are golden brown, 6–8 minutes.

Purée avocado, tomatillo, spring onion, jalapeño, garlic, lettuce, kale, mint, parsley, tarragon, lime juice, half of toasted seed mixture, and ¼ cup water in a blender until smooth; season with salt.

Do Ahead: Mole can be made 1 day ahead. Cover and chill.

Prepare grill for medium heat (or, heat a dry cast-iron skillet over medium). Toss squash, eggplant, spring onions, romaine, and oil in a large bowl to coat; season with salt. Grill vegetables, cut side down, turning occasionally, until tender and lightly charred all over, 5–10 minutes.

Spoon some mole on a platter (you will not need all) and arrange grilled vegetables on top. Top with herbs and remaining toasted seed mixture. Serve vegetables with lemon wedges for squeezing over.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Grilled Scallops With Peach Sweet Chili Sauce

red Thai chile

garlic clove,

peach

(or more) sugar

kosher salt,

cornstarch

Tbsp. (or more) apple cider vinegar

sea scallops, side muscle removed, patted dry

Vegetable oil (for brushing)

Cilantro sprigs and lime wedges (for serving; optional)

This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served. Serve this as part of Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Lime-Lemongrass Slushies.

Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.

Top 27 grill barbecue recipes from across the web

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Top Tags

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Top 27 grill barbecue recipes from across the web

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

Top Tags

Grilled Fish Tacos

Soy-Basted Chicken Kebabs with Sesa...

Cumin-Chile Lamb Kebabs with Garlic...

Sambal Chicken Skewers

Grilled Chicken Skewers

Shrimp and Green Onion Pancakes

Grilled Chicken Wings with Shishito...

Grilled Shrimp and Sausage Skewers ...

Grilled Clam Toasts with Lemon and ...

Grilled Vegetable Salad with Raw Gr...

Grilled Scallops With Peach Sweet C...

Tony's Steak

Master Buttermilk Brine

Grilled Flatbreads with Caramelized...

Charred Eggplant With Spicy Tomato ...

Grilled Cauliflower Steaks and Scal...

Grilled Scallops with Lemony Salsa ...

Spicy Grilled Chicken with Lemon an...

Barbecue Pork with Blistered Chile–...

Charred and Raw Corn Salad

Whole Corn on the Grill

Pork Tenderloin with Plum Chutney

Brown Sugar and Bourbon Ribs

Mexican Ceviche Tacos

Sardines with Grilled Bread and Tom...

Yogurt-Marinated Mushrooms With Fla...

Green Goddess Chicken Thighs

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