Grill Party Ideas (Print)

Get those rich grilled flavors with lots of tasty ingredients, simple prep, and fun sides all thrown in.

# Ingredients:

→ Cheese

01 - 100 g shredded cheddar
02 - 60 g crumbled blue cheese
03 - 80 g sliced smoked gouda

→ Fruits and Greens

04 - 100 g kale, stems out, roughly chopped
05 - 150 g romaine, torn up (perfect for Caesar)
06 - 120 g washed mixed leafy greens
07 - 200 g watermelon, cut up
08 - 2 peaches, halved
09 - 1/2 pineapple, sliced

→ Condiments & Extras

10 - 300 g potato salad
11 - 60 ml chimichurri sauce
12 - 80 ml fresh salsa
13 - 80 ml aioli
14 - 150 ml BBQ sauce, pick a smoky, sweet, or spicy one

→ Breads

15 - 4 burger rolls, gluten-free
16 - 6 pretzel rolls
17 - 6 brioche buns

→ Marinades & Rubs

18 - 3 tbsp herb-garlic oil (olive oil, chopped herbs, garlic, pinch of salt)
19 - 2 tbsp smoky spice rub (paprika, brown sugar, salt, pepper, garlic powder, cumin)
20 - 100 ml citrus marinade (OJ, lemon juice, olive oil, chopped cilantro, pepper, salt)

→ Veggies

21 - 4 big portobello mushrooms, cleaned
22 - 150 g cherry tomatoes, whole
23 - 2 zucchini, sliced
24 - 250 g green asparagus, trimmed
25 - 4 corn cobs, cut half, keep husks
26 - 2 red onions, quartered
27 - 2 bell peppers, any color, chunked

→ Main Proteins

28 - 200 g halloumi, cubed
29 - 250 g extra firm tofu, drained and in cubes
30 - 400 g skinless salmon fillet, portioned
31 - 400 g pork ribs, trimmed
32 - 500 g chicken breast, cubed

# Steps:

01 - Once you’re done grilling, rest the protein for a bit. Chop everything into bite-sized pieces if you want. Arrange everything on big serving platters and throw on some fresh herbs or a bright squeeze of lemon.
02 - Get all your proteins, veggies, tofu, and fish on the hot grill. Leave ‘em alone until you see good grill marks, then flip after the recommended time. Veggies should be just cooked through—don’t overdo ‘em.
03 - Lay out everything you’ll need near the grill. Build your skewers, and brush or rub a bit of oil on wood sticks and food so things don’t stick.
04 - Fire up your grill (charcoal or gas) to a medium-high heat. Scrub down those grates. Oil them up so nothing sticks. For charcoal, light it up about 20 to 30 minutes before you get started.
05 - Get all your sauces, salads, and dressings mixed. Whisk vinaigrettes or dressings in a jar, and toss ‘em in the fridge until you need them.
06 - Wash all your veggies well and cut them up evenly. For skewers, slice peppers, onions, zucchini, tomatoes, and halloumi into pretty much equal pieces. Boil the corn for 5 to 7 minutes before it hits the grill. Brush bigger veggies with oil and spice mix.
07 - Drop that chicken, ribs, or salmon in the right marinades. Let them soak at least 30 minutes or even overnight in the fridge. Tofu and halloumi? Give them a good marinade bath too.

# Notes:

01 - Marinating in zipper bags takes up less room and gets everything coated well.
02 - Precooking corn makes it finish fast on the grill and turns out juicier.
03 - Grilling keeps as much as 90% of the good antioxidants in peppers and other veggies—way more than boiling.
04 - Homemade dressings are awesome to store in screw-top jars, just shake when ready.
05 - Go easy with sugary BBQ sauces and heavy sides if you want to keep things lighter.

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