July cookouts are a good excuse to keep the grill going for more than one part of the meal. Pick salmon for a grilled main, kabobs when vegetables belong on the platter, or hot dogs for a casual meal. Use the same grate for backyard dinners, cookout trays, and side plates while the weather is warm.
Grilled Shrimp
Threaded onto skewers and brushed with lemon, garlic, butter, and fresh herbs, Grilled Shrimp cooks in 20 minutes and serves 4. The one-pound batch stays on the grill for 4 to 5 minutes per side until pink and lightly charred. Spoon the reserved herb butter over the shrimp once they come off the heat. Pair the skewers with rice, salad, grilled vegetables, tacos, or pasta.
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Flaky Grilled Salmon
Skin-on fillets give Flaky Grilled Salmon crisp edges and tender centers after 30 minutes on the grill. Four portions are seasoned with olive oil, salt, and pepper, then brushed with butter mixed with garlic and fresh herbs. Half of that butter is held back for the finish. Plate the salmon with grilled vegetables or a simple salad for an easy dinner.
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Charred Grilled Potatoes
Parboiled before they hit the grates, Charred Grilled Potatoes turn crisp outside while staying soft in the center. Two pounds of baby yellow potatoes are coated with olive oil, garlic powder, lemon, and fresh herbs, with 30 minutes total for 4 servings. Grill the cut sides until golden and marked. Bring them to the table hot with extra herbs scattered over the top.
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Veggie Burger
Built from lentils, black beans, mushrooms, onion, oats, and breadcrumbs, Veggie Burger makes 4 patties in 35 minutes. The mixture is blended, shaped, and cooked in a greased skillet for 8 to 10 minutes per side rather than placed on the grill. Tuck each patty into a bun with cucumber, red onion, and barbecue sauce. Add cheese during the final minute when a melted topping is wanted.
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Charred Grilled Chicken Kabobs
Colorful layers of chicken, bell peppers, red onion, and portobello mushrooms make Charred Grilled Chicken Kabobs a complete skewer meal in 30 minutes. The 4-serving batch is coated with garlic, olive oil, honey, paprika, salt, and pepper, then grilled for 12 to 15 minutes. Leave a little room between the pieces so heat can circulate. Serve with rice, tzatziki, or warm grilled flatbread.
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Grilled Zucchini
Cut into thick rounds and coated with garlic-herb oil, Grilled Zucchini goes from prep to plate in 10 minutes. Three zucchini make 4 servings, with olive oil, minced garlic, Italian seasoning, salt, pepper, and parsley providing the seasoning. The slices grill for 4 to 5 minutes per side until marked and tender. Set them beside chicken, burgers, steak, or a grain bowl.
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Korean Burgers
Seasoned with garlic, ginger, soy sauce, and black pepper, Korean Burgers turns 1 pound of ground beef into 3 sandwiches in 20 minutes. The patties are seared in a pan, brushed with honey barbecue sauce, and layered with chili-garlic mayonnaise and scallions. Sesame seed buns hold everything together without extra toppings being required. Kimchi or a quick cucumber salad makes a crisp side.
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Wingstop Louisiana Rub Wings
Coated in smoked paprika, oregano, cumin, brown sugar, onion powder, and garlic powder, Wingstop Louisiana Rub Wings makes 16 wings in 25 minutes. The card directs the seasoned wings to a 428°F oven for 15 to 20 minutes, flipping halfway, rather than cooking them on the grill. A light spray of olive oil helps the rub cling. Put ranch or another creamy dip alongside.
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Cheeseburger
Stacked with cheddar, romaine, tomato, red onion, and pickles, Cheeseburger serves 2 in 20 minutes. The half-pound of ground beef is shaped into two patties, seared in a cast-iron skillet, and finished with melted cheese. Ketchup and Worcestershire sauce form the spread for the toasted buns. Fries, onion rings, potato wedges, coleslaw, or a side salad can round out the plates.
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Tomahawk Steak
With a 2-pound bone-in ribeye as the centerpiece, Tomahawk Steak serves 2 with little more than salt, pepper, olive oil, and herb butter. The steak is seared in a cast-iron skillet for 2 to 4 minutes per side, then roasted for 25 to 30 minutes. Give it 10 to 15 minutes to rest before slicing. Spoon the herb butter over the meat just before it reaches the table.
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Juicy Grilled Hot Dogs
Turned every minute or two for even browning, Juicy Grilled Hot Dogs feeds 6 in 16 minutes. Six hot dogs cook directly on the grates for 5 to 7 minutes, then rest briefly before going into buns. Set out ketchup, mustard, fried onions, and any extra toppings separately. Toast the buns at the end for a little more texture without adding another pan.
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Grilled Tri Tip
Marinated in a parsley-cilantro chimichurri with garlic, red wine vinegar, olive oil, oregano, and red pepper flakes, Grilled Tri Tip serves 4. The 2-pound roast grills for about 10 minutes per side, with 40 minutes listed on the recipe card plus at least 30 minutes for marinating. Rest the meat for 5 to 10 minutes, then slice against the grain. Drizzle with the reserved chimichurri before serving.
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Grilled Halloumi Skewers with Chimichurri
Alternating cubes of halloumi with bell pepper and zucchini, Grilled Halloumi Skewers with Chimichurri serves 4, with 25 minutes listed on the card. The cheese marinates in lemon and olive oil before the skewers grill for 8 to 10 minutes, while parsley, cilantro, garlic, oregano, red wine vinegar, and red pepper flakes form the sauce. Serve the skewers warm with chimichurri spooned over them. Pita, couscous, or herbed rice can complete the meal.
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