15 Irresistible Summer Grilling Recipes You Haven’t Tried Yet

Fire up the grill and turn your backyard into the hottest spot of the summer! Whether you’re a weekend BBQ warrior or just want to sizzle up something sensational for dinner, these summer grilling recipes go way beyond your typical burgers and dogs.

Think grilled fruit skewers dripping in balsamic glaze, charred tacos with a tropical twist, and even a grilled dessert or two that will blow your flip-flops off. We’re talking unexpected, unforgettable flavor combos that scream sunshine.

So grab your tongs, crank up the tunes, and let’s get grilling—because this summer, plain is out and flame-kissed creativity is totally in.

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1. Grilled Peach Caprese Skewers

This juicy, sweet-and-savory skewer layers grilled peaches with basil and fresh mozzarella for a smoky, caramelized twist on the classic Caprese. A drizzle of balsamic glaze finishes this perfectly balanced summer bite.

Ingredients:

• 3 ripe peaches, sliced into 1-inch wedges
• 12 fresh mozzarella balls (bocconcini)
• 12–15 fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper, to taste
• Balsamic glaze, for drizzling
• Skewers (metal or soaked wood)

Instructions:

1. Preheat grill to medium heat (375–400°F).
2. Thread onto skewers: peach wedge, basil leaf, mozzarella ball—repeat until filled.
3. Brush peaches and mozzarella lightly with olive oil.
4. Grill skewers for 2–3 minutes per side until peaches are charred and mozzarella softens.
5. Transfer to platter, sprinkle with salt and pepper, and drizzle with balsamic glaze.

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2. Lemon Dill Grilled Salmon Wraps

Fresh salmon fillets kissed with lemon and dill are grilled to flaky perfection and tucked into warm flatbreads with a tangy yogurt sauce. These wraps are light, fresh, and totally picnic-worthy.

Ingredients:

• 2 salmon fillets (6 oz each)
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried dill
• Salt and black pepper
• 4 flatbreads or naan
• ½ cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp chopped fresh dill
• Mixed greens or baby spinach

Instructions:

1. Rub salmon with lemon juice, zest, olive oil, dried dill, salt, and pepper. Let sit 10 minutes.
2. Preheat grill to medium-high. Oil grates.
3. Grill salmon skin-side down for 4–5 minutes, flip, and grill 3–4 more minutes.
4. In a bowl, mix yogurt, garlic, and fresh dill for sauce.
5. Flake salmon into chunks. Warm flatbreads and layer greens, salmon, and sauce. Roll and serve.

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3. Grilled Corn Fritters with Spicy Honey

Grilled corn is cut fresh off the cob and folded into a batter with scallions and cheddar, then crisped on a griddle. Drizzle with spicy honey for a sweet-heat explosion in every bite.

Ingredients:

• 2 ears of corn, grilled and kernels removed
• 2 eggs
• ½ cup milk
• ¾ cup flour
• ½ tsp baking powder
• ½ cup shredded cheddar
• 2 scallions, chopped
• Salt and pepper
• 2 tbsp oil (for frying)
• 2 tbsp honey + 1 tsp hot sauce (mixed)

Instructions:

1. Preheat grill and char corn. Let cool, then slice off kernels.
2. In a bowl, whisk eggs and milk. Add flour, baking powder, cheddar, scallions, salt, pepper, and corn.
3. Heat oil on a flat griddle or skillet over medium heat. Drop batter in ¼-cup scoops.
4. Cook 3–4 minutes per side until golden.
5. Drizzle with spicy honey before serving.

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4. Grilled Pineapple Teriyaki Tacos

These tropical tacos pair smoky grilled pineapple with sticky teriyaki chicken and crunchy slaw. They’re sweet, savory, and totally unforgettable wrapped in a warm tortilla.

Ingredients:

• 1 lb boneless chicken thighs
• ½ cup teriyaki sauce
• ½ fresh pineapple, sliced
• 8 small tortillas
• 1 cup shredded cabbage or slaw mix
• ¼ cup mayonnaise
• 1 tbsp rice vinegar
• Cilantro and lime wedges for serving

Instructions:

1. Marinate chicken in teriyaki sauce for at least 30 minutes.
2. Preheat grill to medium-high. Grill pineapple slices 2–3 mins per side. Grill chicken 5–6 mins per side until cooked through.
3. Mix mayo and vinegar with slaw mix.
4. Slice chicken, chop grilled pineapple.
5. Assemble tacos: tortilla + slaw + chicken + pineapple + cilantro. Serve with lime wedges.

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5. Grilled Avocado Boats with Spicy Shrimp

Halved avocados get grilled until smoky and warm, then filled with spicy grilled shrimp for a low-carb, high-flavor appetizer or light meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• ½ lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp cayenne pepper
• Salt and pepper
• Juice of ½ lime
• Chopped cilantro for garnish

Instructions:

1. Toss shrimp with olive oil, paprika, cayenne, salt, and pepper.
2. Preheat grill to medium.
3. Grill avocado halves flesh-side down for 2–3 minutes until grill marks appear.
4. Grill shrimp 2–3 minutes per side until opaque.
5. Fill avocado halves with shrimp, squeeze lime juice, and top with cilantro.

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6. Grilled Halloumi & Watermelon Stacks

This salty-sweet summer stack combines grilled halloumi cheese with juicy watermelon rounds and a touch of mint. It’s refreshing, satisfying, and ridiculously photogenic.

Ingredients:

• 1 block halloumi cheese, sliced into ½-inch slabs
• ½ small seedless watermelon, cut into rounds
• Fresh mint leaves
• 1 tbsp olive oil
• Black pepper
• Optional: balsamic reduction

Instructions:

1. Preheat grill to medium-high.
2. Brush halloumi and watermelon slices with olive oil.
3. Grill halloumi 2–3 minutes per side until golden. Grill watermelon 1–2 minutes per side.
4. Stack: watermelon + halloumi + mint. Repeat for layers.
5. Sprinkle with black pepper and drizzle balsamic reduction if using.

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7. BBQ Chickpea-Stuffed Portobellos

These meaty grilled portobello caps are loaded with smoky BBQ chickpeas and topped with a crunchy onion slaw. A plant-based grilled favorite even carnivores crave.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 tbsp olive oil
• Salt and pepper
• 1 can chickpeas, drained and rinsed
• ½ cup BBQ sauce
• ½ cup shredded cabbage
• 2 tbsp vegan mayo
• 1 tsp apple cider vinegar
• ¼ small red onion, thinly sliced

Instructions:

1. Brush mushrooms with olive oil and season with salt and pepper.
2. In a bowl, mix chickpeas with BBQ sauce.
3. Mix cabbage, mayo, vinegar, and red onion to make slaw.
4. Grill mushrooms cap side down for 4–5 minutes, then flip and fill with chickpeas. Cook another 4 minutes.
5. Top with slaw and serve warm.

8. Grilled Mango Chicken with Coconut Rice

Smoky grilled mango adds a caramelized kick to this zesty grilled chicken dish. Served over fragrant coconut rice, it’s a tropical summer escape on a plate.

Ingredients:

• 1 lb boneless chicken breasts
• 1 ripe mango, sliced
• Juice of 1 lime
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, minced
• 1 cup jasmine rice
• 1 cup coconut milk
• ½ cup water
• Fresh cilantro (for garnish)

Instructions:

1. Whisk lime juice, soy sauce, honey, and garlic. Marinate chicken for 30 minutes.
2. Preheat grill to medium-high. Grill mango slices 2 mins per side. Grill chicken 5–6 mins per side until cooked through.
3. In a pot, combine rice, coconut milk, and water. Bring to a boil, cover, and simmer 15 mins.
4. Serve grilled chicken and mango over coconut rice. Garnish with cilantro.

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9. Grilled Street Corn Flatbreads

Inspired by Mexican street corn, these flatbreads are topped with grilled corn, cotija cheese, and a smoky lime crema for a handheld version of elote magic.

Ingredients:

• 2 ears corn, grilled and kernels removed
• 2 flatbreads or naan
• ¼ cup sour cream
• 2 tbsp mayo
• ½ tsp smoked paprika
• Juice of ½ lime
• ¼ cup crumbled cotija cheese
• Chopped cilantro

Instructions:

1. Mix sour cream, mayo, paprika, and lime juice to make crema.
2. Grill flatbreads for 1–2 minutes per side until charred.
3. Spread crema on flatbreads. Top with corn, cotija, and cilantro.
4. Slice and serve warm or room temp.

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10. Grilled Turkey & Zucchini Burgers

Juicy turkey burgers are blended with shredded zucchini to stay extra moist. Topped with lemony yogurt sauce and grilled onions, it’s healthy grilling with gourmet flair.

Ingredients:

• 1 lb ground turkey
• 1 small zucchini, grated and squeezed dry
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil
• 4 burger buns
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• ½ red onion, sliced
• Lettuce and tomato slices

Instructions:

1. Combine turkey, zucchini, garlic powder, salt, and pepper. Form into 4 patties.
2. Grill patties 5–6 minutes per side until fully cooked.
3. Grill red onion slices until soft and charred.
4. Mix yogurt and lemon juice for sauce.
5. Assemble burgers with lettuce, tomato, onion, turkey patty, and yogurt sauce.

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11. Grilled Brie & Blackberry Baguette Bites

Grilled baguette slices are topped with warm brie and juicy blackberries, then finished with a drizzle of honey and thyme. These bite-sized treats are perfect for summer parties.

Ingredients:

• 1 baguette, sliced
• 6 oz brie cheese, sliced
• ½ cup fresh blackberries
• 1 tbsp olive oil
• 1 tbsp honey
• Fresh thyme leaves

Instructions:

1. Brush baguette slices with olive oil and grill 1–2 mins per side until toasted.
2. Top each with a slice of brie and 1–2 blackberries.
3. Grill covered for 1 more minute to soften cheese.
4. Drizzle with honey and sprinkle thyme before serving.

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12. Grilled Eggplant Gyros with Tzatziki

Smoky grilled eggplant slices are layered into soft pitas with crisp veggies and homemade tzatziki. It’s a satisfying meatless meal bursting with Mediterranean flavor.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 tbsp olive oil
• ½ tsp oregano
• Salt and pepper
• 4 pita breads
• Sliced cucumber, tomato, red onion
• ½ cup Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp chopped dill

Instructions:

1. Brush eggplant with oil and sprinkle with oregano, salt, and pepper. Grill 3–4 mins per side.
2. Mix yogurt, garlic, lemon, and dill to make tzatziki.
3. Warm pitas on grill.
4. Fill each pita with eggplant, veggies, and a generous spoon of tzatziki.

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13. Grilled Gnocchi Veggie Skewers

Who says gnocchi is just for stovetops? These skewers grill up crispy-chewy and pair perfectly with grilled zucchini, peppers, and pesto drizzle.

Ingredients:

• 1 package (16 oz) shelf-stable gnocchi
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 tbsp olive oil
• Salt and pepper
• ¼ cup pesto
• Skewers (metal or soaked wooden)

Instructions:

1. Boil gnocchi for 2 minutes until they float. Drain and toss with oil, salt, and pepper.
2. Thread gnocchi, zucchini, and pepper onto skewers.
3. Grill over medium heat for 2–3 minutes per side until gnocchi are golden and veggies charred.
4. Drizzle with pesto before serving.

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14. Grilled Pineapple Pound Cake Sundaes

Thick slices of pound cake get toasty on the grill, topped with warm caramelized pineapple, vanilla ice cream, and a drizzle of caramel sauce. Dessert, upgraded.

Ingredients:

• 4 slices pound cake
• 4 rings fresh pineapple
• 1 tbsp butter, melted
• Vanilla ice cream
• Caramel sauce

Instructions:

1. Brush pound cake and pineapple with butter.
2. Grill over medium heat for 2 minutes per side until grill marks form.
3. Plate pound cake, top with grilled pineapple, a scoop of ice cream, and caramel drizzle.

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15. Grilled Sweet Potato Wedges with Avocado Crema

These smoky grilled sweet potato wedges are crisp on the edges, soft inside, and downright addictive dipped in creamy avocado lime sauce.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper
• 1 avocado
• Juice of 1 lime
• 2 tbsp Greek yogurt (or dairy-free alternative)
• 1 garlic clove
• Pinch of salt

Instructions:

1. Toss sweet potato wedges with oil, paprika, salt, and pepper.
2. Grill 4–5 minutes per side over medium heat until charred and tender.
3. Blend avocado, lime juice, yogurt, garlic, and salt until smooth.
4. Serve wedges with crema for dipping.