15 Elegant Grilled Dishes for Dinner Parties

Last fall, I hosted a dinner party in my backyard with close friends — candles flickering, jazz playing softly, and the warm aroma of grilled rosemary and garlic in the air.

I wanted to impress without spending all day in the kitchen, so I turned to the grill for dishes that were both refined and full of bold flavor. These recipes are my go-to for elegant entertaining — where the presentation wows just as much as the taste.

From citrus-marinated seafood to herb-crusted lamb chops, each dish here is designed to elevate your next gathering. Whether you’re planning a summer soirée or an intimate weekend dinner, these grilled delights will leave your guests talking (and asking for seconds).

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1. Rosemary Garlic Grilled Lamb Chops

These lamb chops are juicy, tender, and infused with fresh rosemary and garlic — perfect for a main course that feels fancy without the fuss.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 2 tbsp fresh rosemary (chopped)
• 3 garlic cloves (minced)
• Salt and freshly cracked black pepper

Instructions:

1. In a bowl, mix olive oil, rosemary, garlic, salt, and pepper.
2. Rub the mixture generously onto the lamb chops and let them marinate for at least 1 hour (or overnight for deeper flavor).
3. Preheat grill to medium-high.
4. Grill lamb chops for 3–4 minutes per side for medium-rare, or longer to desired doneness.
5. Let rest 5 minutes before serving with a drizzle of extra virgin olive oil.

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2. Grilled Lemon-Herb Salmon Fillets

Flaky and bright, this lemon-herb salmon is a refreshing centerpiece that pairs beautifully with wine and summer salads.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tsp dried dill or 1 tbsp fresh
• Salt and black pepper to taste

Instructions:

1. In a small bowl, combine olive oil, lemon juice, zest, dill, salt, and pepper.
2. Brush generously onto both sides of the salmon.
3. Preheat grill to medium and oil the grates well.
4. Place salmon skin-side down and grill for 4–5 minutes, then carefully flip for 2–3 more minutes.
5. Serve with lemon slices and a sprinkle of fresh dill.

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3. Grilled Prosciutto-Wrapped Asparagus Bundles

Crisp-tender asparagus wrapped in salty prosciutto is a simple yet elegant side dish that feels straight out of a fine dining menu.

Ingredients:

• 1 bunch fresh asparagus
• 8 slices prosciutto
• 1 tbsp olive oil
• Fresh ground pepper
• Optional: shaved Parmesan for garnish

Instructions:

1. Trim tough ends off asparagus and toss spears with olive oil and pepper.
2. Bundle 3–4 spears together and wrap with a slice of prosciutto.
3. Grill over medium heat for 5–6 minutes, turning once, until prosciutto is crisp.
4. Transfer to a platter and garnish with shaved Parmesan.
5. Serve warm as a side or appetizer.

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4. Grilled Shrimp Skewers with Garlic Butter Glaze

These buttery garlic shrimp skewers cook up in minutes and look stunning when served with a garnish of fresh herbs and lemon wedges.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 3 tbsp melted butter
• 2 garlic cloves (minced)
• Juice of ½ lemon
• Wooden skewers (soaked in water)

Instructions:

1. In a bowl, mix melted butter, garlic, and lemon juice.
2. Thread shrimp onto skewers and brush with the garlic butter.
3. Preheat grill to medium-high.
4. Grill shrimp for 2–3 minutes per side until pink and opaque.
5. Serve hot with remaining garlic butter on the side.

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5. Grilled Polenta Cakes with Balsamic Glaze

Golden and crispy on the outside, these grilled polenta cakes are a sophisticated vegetarian option with a tangy-sweet finish.

Ingredients:

• 1 tube of pre-cooked polenta (sliced into ½-inch rounds)
• 2 tbsp olive oil
• Salt and pepper
• ¼ cup balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat grill to medium. Brush polenta slices with olive oil and season with salt and pepper.
2. Grill for 4–5 minutes per side until golden and crisp.
3. Meanwhile, simmer balsamic vinegar and honey in a small saucepan for 5–7 minutes until slightly thickened.
4. Drizzle glaze over polenta cakes before serving.
5. Garnish with chopped basil or microgreens for an elegant touch.

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6. Grilled Swordfish Steaks with Herb Butter

Meaty and mild, swordfish holds up beautifully on the grill. The finishing touch? A dollop of herb butter that melts into every bite.

Ingredients:

• 4 swordfish steaks (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper
• 4 tbsp unsalted butter (softened)
• 1 tbsp chopped parsley
• 1 tsp minced garlic
• 1 tsp lemon zest

Instructions:

1. Mix softened butter with parsley, garlic, and lemon zest; chill until ready to serve.
2. Brush swordfish steaks with olive oil and season both sides with salt and pepper.
3. Preheat grill to medium-high and oil the grates.
4. Grill steaks for 4–5 minutes per side until cooked through.
5. Top each with a slice of herb butter just before serving.

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7. Grilled Portobello Mushrooms with Balsamic Marinade

Hearty and savory, these grilled portobellos are a fantastic meatless main or an upscale side that even meat-lovers crave.

Ingredients:

• 4 large portobello mushrooms (stems removed)
• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove (minced)
• Salt and pepper

Instructions:

1. Whisk balsamic vinegar, olive oil, mustard, garlic, salt, and pepper in a bowl.
2. Marinate mushrooms for at least 30 minutes.
3. Preheat grill to medium heat.
4. Grill mushrooms stem-side down for 5–6 minutes, then flip and grill another 4–5 minutes.
5. Serve whole or slice and plate over greens or grain salad.

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8. Grilled Stuffed Peppers with Couscous and Feta

These colorful peppers are filled with herbed couscous and creamy feta, offering a stunning presentation and Mediterranean flair.

Ingredients:

• 4 bell peppers (halved and deseeded)
• 1 cup cooked couscous
• ½ cup crumbled feta
• ¼ cup chopped kalamata olives
• 2 tbsp chopped fresh mint or parsley
• Olive oil, salt, and pepper

Instructions:

1. In a bowl, mix couscous, feta, olives, herbs, salt, and pepper.
2. Stuff the pepper halves with the mixture and drizzle lightly with olive oil.
3. Preheat grill to medium and grill peppers cut-side up for 10–12 minutes until softened.
4. Serve warm with a drizzle of lemon juice or tzatziki.
5. Perfect as a main or elegant side dish.

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9. Grilled Filet Mignon with Red Wine Reduction

Tender, juicy filet mignon paired with a silky red wine sauce brings a steakhouse experience straight to your backyard.

Ingredients:

• 4 filet mignon steaks (1½ inches thick)
• Salt and freshly cracked pepper
• 2 tbsp olive oil
• 1 cup red wine
• 1 shallot (finely chopped)
• 1 tbsp butter

Instructions:

1. Season steaks generously with salt and pepper; let sit at room temp for 30 minutes.
2. Heat olive oil in a small saucepan, sauté shallots until soft, add red wine, and reduce by half. Stir in butter to finish.
3. Preheat grill to high. Grill steaks for 4–5 minutes per side for medium-rare.
4. Let rest 5 minutes before plating.
5. Spoon warm red wine reduction over steaks before serving.

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10. Grilled Halloumi Salad with Charred Citrus

Salty grilled halloumi, fresh greens, and seared orange slices create a sophisticated salad that’s bursting with texture and flavor.

Ingredients:

• 1 block halloumi cheese (sliced)
• 2 oranges (sliced into rounds)
• Mixed greens or arugula
• Olive oil
• Balsamic glaze (optional)
• Crushed pistachios (for garnish)

Instructions:

1. Brush halloumi and orange slices lightly with olive oil.
2. Grill both for 2–3 minutes per side until golden and slightly charred.
3. Arrange greens on a platter, top with halloumi and oranges.
4. Drizzle with balsamic glaze and sprinkle with pistachios.
5. Serve immediately while cheese is still warm.

11. Grilled Scallops with Lemon-Chive Butter

Tender scallops grilled to perfection and topped with lemon-chive butter are a light yet luxurious dish perfect for impressing your guests.

Ingredients:

• 1 lb large sea scallops (patted dry)
• 2 tbsp olive oil
• Salt and pepper
• 3 tbsp unsalted butter (softened)
• 1 tbsp chopped fresh chives
• 1 tsp lemon zest

Instructions:

1. Mix softened butter with lemon zest and chives, then refrigerate.
2. Brush scallops with olive oil and season with salt and pepper.
3. Preheat grill to high and oil the grates well.
4. Grill scallops for 2 minutes per side until golden and just opaque.
5. Top with a small dollop of lemon-chive butter and serve immediately.

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12. Grilled Chicken Breasts with Fig and Goat Cheese Glaze

Sweet figs and tangy goat cheese elevate basic grilled chicken into a gourmet entrée worthy of a special occasion.

Ingredients:

• 4 boneless skinless chicken breasts
• Salt, pepper, and olive oil
• ½ cup fig preserves
• ¼ cup goat cheese (crumbled)
• 1 tsp balsamic vinegar

Instructions:

1. Preheat grill to medium-high and season chicken with salt, pepper, and olive oil.
2. Grill for 6–7 minutes per side or until internal temperature reaches 165°F.
3. In a saucepan, warm fig preserves with balsamic vinegar.
4. Brush glaze over chicken during the last 2 minutes of grilling.
5. Plate and sprinkle with crumbled goat cheese before serving.

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13. Grilled Peach and Burrata Salad

This elegant salad blends creamy burrata with warm, grilled peaches and a touch of honey — summer on a plate.

Ingredients:

• 3 ripe peaches (halved and pitted)
• 2 balls of burrata cheese
• Arugula or baby greens
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and cracked black pepper

Instructions:

1. Brush peach halves with olive oil and grill for 2–3 minutes per side until lightly caramelized.
2. On a platter, layer arugula, grilled peaches, and torn burrata.
3. Drizzle with honey and a touch of olive oil.
4. Finish with a pinch of salt and freshly cracked pepper.
5. Serve immediately while peaches are warm and burrata is soft.

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14. Grilled Duck Breast with Cherry-Port Sauce

Rich, succulent duck breast pairs beautifully with a bold cherry-port reduction, perfect for a show-stopping main course.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper
• ½ cup pitted cherries (fresh or frozen)
• ½ cup port wine
• 1 tsp honey
• 1 tsp balsamic vinegar

Instructions:

1. Score the duck skin and season with salt and pepper.
2. Grill skin-side down over medium heat for 6–7 minutes, then flip for another 4–5 minutes. Let rest.
3. In a saucepan, simmer cherries, port, honey, and balsamic vinegar for 10–12 minutes until thickened.
4. Slice duck thinly and spoon warm cherry sauce over the top.
5. Garnish with fresh thyme or microgreens.

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15. Grilled Polenta with Wild Mushroom Ragout

Creamy grilled polenta rounds topped with a savory mushroom ragout bring comfort and elegance together in one perfect bite.

Ingredients:

• 1 tube pre-cooked polenta (sliced into ½-inch rounds)
• 2 tbsp olive oil
• 2 cups mixed mushrooms (sliced)
• 1 garlic clove (minced)
• ¼ cup dry white wine
• 1 tbsp butter
• Fresh thyme or parsley

Instructions:

1. Brush polenta slices with olive oil and grill for 4–5 minutes per side until crisp.
2. In a skillet, sauté garlic in olive oil, add mushrooms, and cook until browned.
3. Deglaze with white wine and simmer until liquid reduces by half.
4. Stir in butter and fresh herbs.
5. Spoon mushroom ragout over grilled polenta rounds and serve warm.