Summer’s here and it’s the season to grill. From long-weekend get-togethers to a simple dinner at home, there’s no need to heat up the stove when there are so many tasty recipes available for your barbecue. We’ve pulled together seven of our favorites from around the web for a full week’s worth of tasty summer dinners that are suitable for a kosher kitchen, but delicious enough for everyone to want to try.
The hamburger is the classic – the go-to for grilling – so shouldn’t you have a really great burger recipe in your arsenal? Our favorite is the Easiest Father’s Day Burger from Gourmet Kosher Cooking. It’s got lots of flavor, thanks to steak sauce, Dijon and oregano, but it remains simple and quick to make.
If you like your barbecue to be a combination of sweet, spicy, tangy and savory, it’s hard to do much better than Girl Versus Dough‘s Sweet and Sticky Grilled Chicken. These drumsticks are par-baked then finished on the grill and topped with a tangy barbecue sauce that you’ll be (happily) licking off your fingers at meal’s end.
Chicken and turkey burgers are so lean they can run the risk of being dry or tasteless, but The Kitchn‘s Chicken Guacamole Burgers use avocado to pump up the flavor and texture for a fantastic Southwest-inspired bite that’s anything but typical. The addition of jalapeno, onion and lime gives them a zesty flair.
Miri Rotkovitz over at About Food does great kosher, including Grilled Hawaiian Ribeye Steaks marinated in a classic aloha combination of pineapple, soy and ginger. To make a quicker weeknight dinner, try marinating the steaks overnight.
Tired of ordinary grilled chicken? Take advantage of the Middle Eastern spice profile of this Grilled Moroccan Chicken recipe from Food. Turmeric, cumin, cayenne and paprika take your dinner out of the American backyard and into the souks of Marrakesh.
Plank-grilled fish seems to be all the rage these days. Our favorite version is this Cedar Plank Salmon from Epicurious. Combining lemon, honey, mustard and rosemary flavors in the tradition of the Pacific Northwest, this recipe results in a moist, delicious salmon. Don’t forget to allow extra time to soak your plank!
Truly dedicated barbecue aficionados can do little better than Food & Wine‘s Barbecued Brisket and Burnt Ends. The recipe calls for a rub, a slather and a mop, not to mention ten hours on the grill, but it’s hard to argue with results this good.