Memorial Day weekend is three days of grill time, and a menu that’s all burgers and hot dogs stops being interesting halfway through Saturday. These 23 recipes cover the full range: a showstopper tri tip and lobster tail for the main event, skewers from both backyard American and Indian tandoor traditions, grilled sides that go directly from the grate to the table, and a few grilled fruits for dessert. The grill handles almost everything here, which means less oven time and more time outside.
Beetroot and Halloumi Salad
Halloumi seared on the grill until golden and slightly charred on the outside, then sliced over roasted beetroot and greens, Beetroot and Halloumi Salad brings something to the table that typical BBQ sides don’t. The halloumi holds its shape on the grate and picks up char marks without melting. A good opening course while the mains are still cooking, and a practical way to use the grill before the big cuts go on.
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Fresh Pasta Salad with Grilled Veggies
Grilled vegetables folded into a pasta salad and dressed while still warm so the pasta absorbs the flavors, Fresh Pasta Salad with Grilled Veggies is the cookout side that holds up at room temperature for hours without losing anything. Make it while the grill is already hot for the main course. It works alongside the whole spread and can be made ahead the morning of time, which takes one task off the day-of list.
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Chicken Tangdi Kabab
Chicken drumsticks slashed and marinated in a green herb paste of spinach, mint, yogurt, ginger, garlic, and warming spices, then grilled until golden, Chicken Tangdi Kabab brings tandoor-style flavor to the backyard spread. The herb marinade keeps the meat juicy throughout the cooking. Serve with mint chutney and sliced onion salad on the side. A strong alternative to plain grilled chicken and a crowd-pleaser for anyone who wants something beyond the usual.
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Grilled Veggie Kabobs
Zucchini, red onion, mushroom caps, green bell pepper, and eggplant threaded on skewers and tossed in a lemon, olive oil, Dijon, and herb dressing, Grilled Veggie Kabobs cook 10-15 minutes over direct heat until charred at the edges and tender through. They prep in 25 minutes total, and the dressing doubles as a finishing sauce drizzled over the platter. The skewer format makes them easy to serve at a large table without portioning.
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Tandoori Gobi Tikka
Cauliflower florets marinated in yogurt, besan, tandoori masala, and chili powder, then grilled on the barbecue until the surface chars and crisps, Tandoori Gobi Tikka brings the smokiness of the tandoor to the outdoor grill. Serve with green chutney or cucumber raita to balance the spiced crust. A natural addition to a Memorial Day spread that already has skewers going, and a standout option for guests skipping meat.
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Charred Grilled Asparagus
Trimmed asparagus spears hit the grill over high heat, char quickly at the tips, and come off tender with a slightly smoky bite that oven-roasted asparagus never delivers, and Charred Grilled Asparagus takes only a few minutes on the grate. Finish with a squeeze of lemon and a drizzle of olive oil. One of the fastest things you can put on a Memorial Day grill is a reliable side that pairs with everything else on the list.
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Charred Grilled Peppers
Bell peppers lie whole on the grill until the skin blisters black and the flesh softens and sweetens from the heat, Charred Grilled Peppers need almost no active attention once they’re on the grate and hold well at room temperature once they come off. Peel the charred skin, slice, and serve as a side, pile on burgers, or layer over the halloumi salad for color and flavor. One of the lowest-effort, highest-return recipes the grill produces.
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Grilled Cheese Burritos
Seasoned ground beef, melted cheese, and fillings wrapped tightly in a large flour tortilla, then pan-pressed until the outside is golden and the cheese stretches inside, Grilled Cheese Burritos are a stovetop recipe that delivers the crunch and gooey filling of the Taco Bell original. Built for game days and busy weeknights, they pair well with salsa and sour cream. Include as an indoor backup option for guests who prefer something other than the outdoor grill mains.
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Golden Grilled Cheese
Buttered slices of bread toasted in a skillet over medium heat until golden and crisp on both sides, with melted cheese stretching through every bite, Golden Grilled Cheese is a stovetop classic that comes together in minutes and works as an easy indoor lunch option during a cookout. Pair with tomato soup for kids or any guests skipping the mains from the grill.
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Grilled Eggplant
Eggplant slices brushed with olive oil and garlic and laid on the grill until softened, charred at the edges, and developed a smoky depth that raw eggplant never shows, Grilled Eggplant works as a standalone side, a topping for grilled bread, or a base for a simple Mediterranean plate. Salt the slices beforehand and let them drain for a better texture on the grill. A practical way to extend the vegetable options on a spread heavy on proteins.
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Juicy Grilled Hot Dogs
Split and grilled directly over the flames until the casing blisters and the interior stays juicy, Juicy Grilled Hot Dogs are the one thing on a Memorial Day grill that everyone, from the adults to the kids, will reach for first. They take about 5 minutes and need nothing more than good buns and your condiments of choice. Keep a batch going on the side of the grill while the bigger cuts get attention.
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Grilled Lobster Tail
Butterflied lobster tails brushed with garlic herb butter and grilled over medium-high heat until the meat turns opaque and picks up light char from the grate, Grilled Lobster Tail is the recipe that makes Memorial Day feel like an occasion. It cooks fast and requires minimal active effort, which makes it surprisingly manageable alongside everything else on the grill. The smokiness enhances the natural sweetness of the lobster without overpowering it.
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Grilled Paneer Salad
Cubes of paneer grilled until the outside firms and chars, then served over a salad base with vegetables and a spiced dressing, Grilled Paneer Salad brings a high-protein, meat-free main to the spread that holds its own alongside the beef and chicken. Paneer doesn’t melt on the grill the way most cheeses do, which makes it one of the few cheeses that work directly on the grate. A natural pairing with the other Indian recipes in this collection.
Get the Recipe: Grilled Paneer Salad
Grilled Peaches
Halved peaches placed cut-side down on a hot grill for a few minutes until they caramelize, soften slightly, and develop char lines, Grilled Peaches are the easiest dessert a cookout can produce without leaving the grill. Serve with vanilla ice cream, honey, or a dollop of mascarpone. They take about 4-6 minutes on direct heat and can go on while the plates from the mains are being cleared.
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Caramelized Grilled Pineapple
Pineapple rings or spears grilled over direct heat until the natural sugars caramelize and the surface chars into sticky, golden rings, Caramelized Grilled Pineapple works as a dessert, a topping for burgers, or a sweet element alongside grilled pork chops. Brush with honey or brown sugar before grilling for deeper caramelization. The heat transforms the tartness into something sweeter and more complex than raw pineapple delivers.
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Grilled Pork Chops
Bone-in pork chops seasoned and grilled over high heat to get a seared crust while the inside stays juicy, Grilled Pork Chops give the weekend menu a protein that isn’t chicken, beef, or seafood. They cook faster than a whole cut and are easier to manage on a busy grill than a roast. Pair with the grilled pineapple or peaches from this collection for a sweet-savory plate that works on its own.
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Charred Grilled Potatoes
Parboiled or sliced potatoes seasoned with olive oil and spices and grilled until the exterior chars and crisps while the inside stays soft, Charred Grilled Potatoes are the grilled side dish that replaces oven-roasted potatoes for three days running when the grill is already going. They pair with any of the mains in this collection and hold well once they come off at any temperature, making them one of the most practical sides you can keep on the grill.
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Flaky Grilled Salmon
Salmon fillets cooked skin-side down on a well-oiled grate until the flesh turns opaque from the bottom up and releases cleanly from the grill, Flaky Grilled Salmon comes off in large, clean flakes with a subtle smokiness that pan-cooking doesn’t replicate. Topped with garlic herb butter and lemon, it’s a lighter grilled main that balances a spread heavy on beef and chicken without requiring much active attention on the grill.
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Grilled Shrimp
Shrimp threaded on skewers and grilled over high heat for just a few minutes per side until they curl pink and pick up char from the grate, Grilled Shrimp are one of the fastest things that come off the grill at a cookout and consistently the first plate to empty. Season with olive oil, garlic, and lemon so the grill does the work. They work as an appetizer while the bigger mains are still cooking, giving guests something to eat immediately.
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Beef Kabobs with Chimichurri Sauce
Cubed beef threaded on skewers with vegetables and grilled over direct heat, finished with a chimichurri of parsley, cilantro, garlic, red wine vinegar, and olive oil, Beef Kabobs with Chimichurri Sauce do double duty as both a marinade and a finishing sauce. The skewer format means faster cook time than a whole steak and easier serving at a large table. A budget-conscious grilled main that looks and tastes more expensive than the ingredients cost.
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Grilled Steak Pinwheels
Butterflied flank steak layered with Emmental cheese and spinach, rolled tight, sliced into thick rounds, and grilled at 400°F for 4-5 minutes per side, Grilled Steak Pinwheels turn a single cut of beef into something that looks considerably more impressive than a plain grilled steak. They can be prepped hours in advance and refrigerated, so the only thing left is to fire up the grill. Serve with balsamic glaze or chimichurri for a clean finish.
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Grilled Tri Tip
A 2-pound tri-tip roast marinated in chimichurri (parsley, cilantro, garlic, red wine vinegar, olive oil, oregano) for at least 30 minutes, then grilled at 400°F about 10 minutes per side, Grilled Tri Tip is the centerpiece cut that feeds a crowd without requiring the complexity of a brisket or whole roast. Slice thin against the grain and serve with reserved chimichurri. The leftovers make excellent sandwiches on Monday.
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Grilled Thai Chicken Skewers
Chicken marinated in red curry paste, fish sauce, lime, and coconut milk, threaded on skewers, and grilled until charred at the edges, Grilled Thai Chicken Skewers deliver street food-style Thai satay flavor at a cookout, served with peanut sauce. The marinade can be prepped the night before. A standout alternative to plain grilled chicken that adds variety to a Memorial Day spread dominated by familiar backyard flavors.
Get the Recipe: Grilled Thai Chicken Skewers