A cookout gets easier when the grill can handle more than one kind of dish. These 13 recipes move from steak pinwheels and chicken skewers to corn, zucchini, shrimp, mixed vegetables, burgers, and peaches, with a few oven or skillet options mixed into the lineup. That range gives you mains, sides, handhelds, and dessert without repeating the same flavor or format. Use the true grilled recipes when the fire is going, then lean on the indoor options when grill space gets crowded.
Grilled Steak Pinwheels
Rolled, sliced, and cooked over high heat, Grilled Steak Pinwheels make a striking main without a long cooking session. The 35-minute recipe serves 4 and wraps butterflied flank steak around Emmental cheese and fresh spinach before the rounds hit the grill. Olive oil, salt, and pepper keep the seasoning straightforward. Serve them with grilled vegetables, corn, or a crisp salad when you want a cookout plate that looks more involved than it is.
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Grilled Cheese Burritos
Crisp edges and a loaded center give Grilled Cheese Burritos plenty of substance for a casual cookout-style dinner. They take 35 minutes and serve 6, with ground beef, Monterey Jack, Mexican rice, salsa, sour cream, lettuce, and flour tortillas packed into each roll. The burritos finish on a hot griddle pan or cast-iron grill for a golden exterior. Slice them in half and serve with salsa, guacamole, or chips on the side.
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Charred Grilled Chicken Kabobs
Colorful skewers make Charred Grilled Chicken Kabobs an easy main to move straight from the grates to the table. The 30-minute recipe serves 4 with chicken breast, red and green bell peppers, red onion, and portobello mushrooms coated in a garlic, olive oil, honey, and paprika marinade. The skewers cook for about 12 to 15 minutes on the grill. Pair them with rice, tzatziki, or grilled flatbread for a fuller plate.
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Grilled Zucchini
Quick grill marks and a garlicky coating keep Grilled Zucchini simple enough to fit beside almost any main. This 10-minute side serves 4 and uses zucchini, olive oil, minced garlic, Italian seasoning, salt, and pepper. Thick slices go directly onto the hot grates until tender without becoming soft and watery. Add chopped parsley before serving, or use leftovers in salads and pita wraps when the cookout stretches into another meal.
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Whole Baked BBQ Chicken
When the grill is already packed, Whole Baked BBQ Chicken gives the menu a substantial oven option instead. The 2-hour-10-minute recipe serves 5 and coats a 5-pound whole chicken with butter, smoked paprika, chili powder, garlic powder, and BBQ sauce, with chicken broth used in the sauce mixture. It bakes at high heat first, then finishes at a lower temperature. Carve it after the 10-minute rest and serve with corn, vegetables, or salad.
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Copycat Smash Burger
A crisp-edged patty makes Copycat Smash Burger a useful indoor backup when outdoor grill space is tight. The 53-minute recipe serves 4, including chill time, and uses ground beef, Cheddar cheese, burger buns, lettuce, tomato, spicy mayo, and pickles. The patties cook in a very hot cast-iron skillet, where they are pressed thin for browning. Toast the buns in the same pan and build each burger just before serving.
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Fresh Pasta Salad with Grilled Veggies
Bright vegetables and balsamic dressing give Fresh Pasta Salad with Grilled Veggies enough flavor to stand beside heavier cookout mains. The 40-minute recipe serves 4 with cavatappi, zucchini, red bell pepper, red onion, cherry tomatoes, black olives, and a Dijon-balsamic vinaigrette. Despite the name, the vegetables are charred under the broiler rather than on an outdoor grill. Serve the salad slightly warm or cooled once the pasta and vegetables are coated.
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Grilled Corn on the Cob
Smoky kernels and a buttery finish make Grilled Corn on the Cob a side that earns space beside steaks, burgers, or skewers. The 25-minute recipe serves 4 and uses shucked corn, butter, Tajín seasoning, lime, cilantro, and Cotija cheese. The ears cook directly on the hot grates for about 15 minutes, turning regularly for even char. Brush with the seasoned butter after grilling, then finish with lime and cheese just before serving.
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Cheeseburger
Simple toppings and a short cook time keep Cheeseburger useful when only a couple of plates need filling. The 20-minute recipe serves 2 with ground beef, Cheddar, soft burger buns, romaine, pickles, tomato, red onion, ketchup, and Worcestershire sauce. The buns toast with grill heat, while the patties cook in a hot cast-iron skillet before the cheese goes on. Build each burger right away and pair it with fries, salad, or grilled corn.
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Grilled Shrimp
Fast cooking and a buttery herb finish make Grilled Shrimp a strong choice when the rest of the cookout menu needs something lighter. The 20-minute recipe serves 4 with a pound of peeled shrimp, olive oil, butter, lemon juice and zest, garlic, and fresh herbs such as parsley, oregano, or dill. The shrimp cook on skewers over the grill, then get the lemon-herb butter. Serve them with tacos, pasta, salad, or grilled vegetables.
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Charred Grilled Vegetables
A wide mix of textures makes Charred Grilled Vegetables more useful than a single-vegetable side. The 35-minute recipe serves 6 with zucchini, red onion, bell peppers, asparagus, and portobello mushrooms tossed with olive oil, salt, and pepper. The vegetables cook across hotter and cooler areas of the grill so each can come off when tender. Finish the platter with balsamic vinegar, oregano, and parsley, then serve warm or chilled beside the mains.
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Grilled Thai Chicken Skewers
Fragrant seasoning and a creamy dipping sauce give Grilled Thai Chicken Skewers a different direction from standard barbecue chicken. The 1-hour-5-minute recipe serves 4 and marinates chicken thighs with ginger, garlic, lemongrass, red curry paste, lime, sesame oil, and fish sauce. After grilling, the skewers are served with a peanut sauce made from peanut butter, soy sauce, sriracha, lime, and honey. Add fresh herbs and chopped peanuts at the table.
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Grilled Peaches
Soft fruit, smoky char, and brown sugar butter make Grilled Peaches an easy way to finish a meal without turning the oven on. The 11-minute recipe serves 6 and pairs ripe peaches with butter, brown sugar, cinnamon, lemon juice, and optional golden rum. The peach halves cook for just a few minutes on the grill until tender and marked. Spoon over the warm butter sauce and add ice cream when you want a simple cookout dessert.
Get the Recipe: Grilled Peaches