Father’s Day is one of the few times a year when the grill is the whole point. This collection pulls from across the network to cover the full spread: low-effort crowd-pleasers like hot dogs and potato sides, showstopper proteins like tomahawk steak and lobster tail, and a grilled peach dessert that rounds things out. Every recipe here is built for the backyard, whether the grill is running all day or you’re getting dinner done in under an hour.
Grilled Veggie Kabobs
Marinated in lemon juice, red wine vinegar, olive oil, and Dijon mustard, Easy Grilled Veggie Kabobs bring zucchini, eggplant, red onion, mushroom caps, and green bell pepper to the grill in 40 minutes and serve 4. The tangy marinade does the work of making vegetables worth skewering, so these hold their own next to the meat without feeling like an afterthought. Set a few on the grill during the last round of proteins, and they’re done by the time the steaks rest.
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Garlic Butter Steak and Potatoes Foil Packet
Sirloin steak cubed with baby potatoes, pearl onions, melted butter, garlic powder, and Italian seasoning all sealed into foil. Garlic Butter Steak and Potatoes Foil Packet cooks in 45 minutes and feeds 4 with almost no cleanup. Everything steams in its own juices inside the packet, keeping the beef tender and the potatoes fully cooked through. It’s the kind of thing you set on the grill and walk away from, which makes it a solid middle-of-the-cookout option.
Get the Recipe: Garlic Butter Steak and Potatoes Foil Packet
Greek Chicken Kabobs
Two pounds of chicken breast get soaked in Greek yogurt, lemon juice, red wine vinegar, garlic, and oregano before going on the skewer, and Greek Chicken Kabobs are on the table in 25 minutes and serve 6. The yogurt marinade tenderizes the meat so the chicken stays juicy even over a hot grill. Serve with tzatziki and a simple salad for a full plate that’s lighter than the burger-and-brat rotation but just as crowd-friendly.
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Grilled Lobster Tail
Split lengthwise and brushed with garlic butter, smoked paprika, lemon juice, parsley, and basil, Grilled Lobster Tail takes 20 minutes for two servings and reads as a full occasion on the plate. The butterflied cut lets the shell act as a cradle on the grill so the meat cooks evenly without drying out. It’s the recipe to pull out when the cookout is meant to feel like a real celebration rather than just a Saturday.
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Charred Grilled Chicken Kabobs
Chicken breast with red and green bell pepper, red onion, and portobello mushrooms in a honey-garlic-paprika glaze. Grilled Chicken Kabobs are ready in 30 minutes and serve 4. The honey in the marinade promotes char on the outside while keeping the inside moist, which is what separates a good kabob from a dry one. Thread them tight and let them run over direct heat for that caramelized crust.
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Juicy Grilled Hot Dogs
Six hot dogs on the grill with buns and toppings ready in 16 minutes, Grilled Hot Dogs are the recipe for the part of the cookout where kids and low-maintenance guests need something fast. The grill gives them the snap and char that a boiled dog never has. Ketchup, mustard, and fried onions are listed, but the real value is the flexibility to set out a toppings bar and let everyone build their own.
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Grilled Peaches
Firm ripe peaches halved and grilled with butter, brown sugar, cinnamon, a splash of rum, and lemon juice in 11 minutes. Grilled Peaches serve 6 and make a dessert that requires no oven and almost no effort. The heat caramelizes the sugars in the fruit and the cut side gets char lines that add a slight bitterness to balance the sweetness. Serve with ice cream while the grill is still warm.
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Grilled Pork Chops
Bone-in chops at least an inch thick, marinated in soy sauce, olive oil, brown sugar, and Dijon mustard with garlic and black pepper. Grilled Pork Chops hit the table in 25 minutes and serve 4. The soy and brown sugar combination builds a glaze that caramelizes on the grill instead of burning off, so the chops come out with real color and flavor on the outside. They’re the kind of cut that works best when you’re not trying to wow anyone — just feeding people well.
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Charred Grilled Potatoes
Two pounds of baby yellow potatoes halved and tossed in olive oil, garlic powder, lemon zest, and fresh herbs. Grilled Potatoes cook in 30 minutes and serve 4 as a side that actually belongs on the grill rather than in the oven. The cut sides go face-down on the grates for a golden crust the oven can’t replicate. These work alongside almost any protein on this list and take up grill space that would otherwise sit empty.
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Grilled Shrimp
A pound of peeled and deveined shrimp on skewers with a garlic-butter sauce built from lemon juice, lemon zest, fresh herbs, and butter. Grilled Shrimp are done in 20 minutes and serve 4. Shrimp cook in minutes over high heat, so this is the recipe to fire at the very end when everything else is resting. The lemon-herb butter gets brushed on right off the grill and soaks in fast.
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Grilled Chicken Thighs
Boneless skinless chicken thighs marinated for an hour in a chimichurri-style blend of parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and oregano. Grilled Chicken Thighs take 70 minutes total (mostly hands-off marinating) and serve 4. Thighs are more forgiving than breasts on the grill since the fat content means they stay juicy past the point where a breast would dry out. The herb marinade doubles as a sauce if you set some aside before the chicken goes in.
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Grilled Tri Tip
A 2-pound tri tip rubbed in a chimichurri marinade of fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and dried oregano. Grilled Tri Tip cooks in 40 minutes and serves 4 as a centerpiece cut that slices well for a group. Tri-tip is one of those cuts that rewards a hot grill and a good rest before slicing. Cutting against the grain is the difference between a tough chew and a clean slice.
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Grilled Shrimp Kabobs
Peeled shrimp threaded with red and green bell pepper, red onion, and portobello mushrooms in a honey-garlic-paprika marinade, Shrimp Kabobs are ready in 53 minutes (including marinade time) and serve 4. Threading the shrimp between vegetables slows down the cooking slightly so the shrimp don’t overcook before the peppers soften. These are the kabob to run when you want something colorful on the grill that isn’t chicken.
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Smoky Bacon Pig Shots
Bacon wrapped around smoked sausage to form a cup, filled with cream cheese, cheddar, and a BBQ spice mix, Smoky Bacon Pig Shots cook in 15 minutes and serve 6 as a grill-side appetizer or a heavy snack between courses. The bacon crisps on the outside while the cream cheese filling stays molten, which means these disappear fast. Keep the grill at medium to get the bacon fully rendered without burning the cheese.
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Tomahawk Steak
A 2-pound tomahawk with sea salt, black pepper, olive oil, and herb butter, Tomahawk Steak cooks in 35 minutes and serves 2 as the kind of protein that makes the whole cookout feel like a production. The long bone makes it a visual anchor on the grill, and the thickness means it can sear hard over direct heat and finish gently without going past medium. Rest it fully before slicing so the juices redistribute through the whole cut.
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Turkey Burger
Ground turkey mixed with breadcrumbs, Parmesan, parsley, red onion, garlic, egg, Dijon mustard, and Worcestershire sauce, Turkey Burger cooks in 40 minutes and makes 3 burgers that hold together on the grill without falling apart. The binders in the mix are what keep a turkey burger from being a dry, crumbly disappointment, and the Parmesan adds enough fat to compensate for what the turkey lacks. Serve on buns with fresh greens and sliced tomato.
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Beef Kabobs with Chimichurri Sauce
Sirloin cubed with red bell pepper, zucchini, and red onion, seasoned with curry powder and olive oil, then served with a chimichurri of fresh parsley, red wine vinegar, olive oil, and garlic. Beef Kabobs with Chimichurri Sauce are ready in 35 minutes and serve 4. The curry powder in the beef rub is subtle but adds a warm depth that makes the chimichurri sauce pop against it. These are the kabobs to put out when you want something with a bit more complexity than the standard marinade.
Get the Recipe: Beef Kabobs with Chimichurri Sauce